Awhile ago, I performed another baking experiment, this time of a dessert time I’ve never before attempted: cheesecake. Well, cheesecake from scratch. And I wouldn’t stand for plain vanilla cheesecake, either. No, this had to be cookies ‘n cream cheesecake!
To be honest, cheesecake wasn’t my initial goal on this particular baking day, but it was crazy hot and humid outside, so my muffin plans were derailed by a need for ventilation that would’ve immediately emptied my apartment of all the nice, cool, air-conditioned air… And that wouldn’t do. So I made a no bake cheesecake instead.
It went exceptionally well! The mini cheesecakes all taste like cookies ‘n cream ice cream, and they’re a great treat on a hot, humid day. AKA every single day for the next three months. …I have no regrets.
If you ever want to make cheesecake yourself, I can now say from experience that it’s not especially difficult. Honestly, finding the equivalent ingredients in a Japanese grocery store was the hardest part. Well, that and cleaning up the whipped cream that got absolutely everywhere when I was, y’know, whipping the cream… (Note to self: use an appropriately size bowl next time.) It did take a fair amount of time. Between letting the cream cheese warm to room temperature, crushing the cookies, packing and chilling the cookie crust, whipping the cream, and leaving everything to set in the freezer, it ended up taking almost four hours! I think the treat is ultimately worth it, though. The chocolate soothes my soul.