Embracing the cracks
With the holidays literally right around the corner, i.e. next week, I’m starting to think of what things I’ll be making.
Recently, there have been two recipes that tend to be the most requested in my family: snickerdoodles and cheesecake.
The snickerdoodles are pretty cut and dry. They come out soft and chewy, and are always a family favorite.
The cheesecake is great because it isn’t one that requires a water bath or anything.
It’s really pretty simple, just prepping the crust, mixing the ingredients all together and sticking it in to bake.
The most time consuming bit about it is the cook time followed by the leaving it in the oven after turning the oven off before sticking it in the fridge for a while
After that, it’s clean-up and a lot of hoping and praying that it doesn’t crack.
I can’t say it’s that different from any other cheesecake, but it does have a few minor details that help it stand out. Secret details, though. Can’t be sharing my special tricks
It used to bug me a lot, that something I worked hard on could fall apart and become almost ugly all because of temperature change.
But I’ve learned to embrace those cracks, to accept them. So what if a mini-Grand Canyon disrupts the smooth top? The taste is still the same.
Crack or no crack: it doesn’t change what really matters.
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