New bakes, Every Fri(day)

How's it going kittens? I'm just sitting here with fingernails so pink that they break the pink time continuum, waiting to talk about something tasty. When I first started baking the only things I wanted to make was pies and ice creams. Eventually I moved on to cupcakes and then cookies. Now, all I ever want to be making is cheesecakes. If we are friends through any form of social media, you already know this as I've posted way too many pictures of such things. I'm going to apologize right now and say that I'm probably going to continue that trend today. Starting right now, with this one. 

I'm going to take a moment,right now to say that I'm sorry if something in this blog isn't the way it normally is. I'm trying to do this on a laptop for the first time ever and it literally took me 5 minutes to find the delete key. Alright back to the business. I adore this recipe so much that I actually use something other than a wooden spoon to make it. I know that sounds stupid, but I swear if something takes longer than 30 seconds to set up I'd rather just do it by hand. Basically, all you have to do is add thing, blend until thing is smooth, repeat. It's just that easy. Add things and blend, Add things and blend. 

Just keep saying the mantra

One of my favorite things about cheesecake is how versatile it is. I've made it with an assortment of crusts, flavors, and toppings. Seriously, I've never made a bad batch of cheesecake.  I guess now I have to tell you about that time I mad a bad batch of cheesecakes. It's all down to the timing, my friends. The times for that recipe at the top is designed for a full sized cheesecake made with a spring form pan. That's great and whatever, but i find it much more satisfying to make mini-cheesecakes. I know we've discussed this before, but smaller is always better when it comes to baking. At least as far as I'm concerned and since this is my blog my opinion is the only one that matters. Well as it turns out, if you cut down the recipe and not the bake times you end up with the baking equivalent of a bouncy ball, but without any of the fun. Just as long as you always keep in mind what fraction (or percentage, if you are that kind of person) of the batter you are using and just make sure to use that same amount of time. Having fun with math is what I do, bitches! Time for the pictures! 

I'm pretty sure this is food porn

That's Oreo crust, Raspberry flavored cheesecake and topped with magic shell, whipped cream and more oreos.

You need a valid ID just to look at this

This is your basic graham cracker crust but with instant coffee added for flavor, coffee flavored cheesecake and topped with chocolate sauce, whipped cream and cocoa. 

Aaand now I'm pregnant

Chocolate teddy graham crust with a strawberry cheesecake, topped with a smaller strawberry cheesecake and topped with an actual strawberry. What can I say, smaller is always better! Oh also I guess I threw some powdered sugar on there too. Whatever man, it's totally cool, you can put whatever the fuck you want on top of these bad boys. I would love to get stories in the future of people telling me all the cool cheesecakes they've made. If I had to go down in the annuls of history for one thing, cheesecake is definitely not the worst thing. 

No hidden links this week because this took for god damn ever to write but I will still leave you with my favorite thing of the week. BAM! So don't say kitten whiskers never gave you anything.