Michelle’s Muck-Up of the Month

Right. Let’s just cut straight to the chase, shall we? Some days in the kitchen are magical. Everything whips, folds, beats and bakes itself to utter perfection, and you can strut around with a smile on your dial knowing you ruled the kitchen that day.

Then there are the days when the kitchen rules you. I’m not going to pretend that it’s all sunshine and rainbows and delicious baked goodies in my kitchen (there have been some very dark days indeed!) and so I’d like to introduce you to the first “Michelle’s Muck-Up of the Month” post.

I know we’re still 2 days out from the end of June, but I’m calling it.

It all started when I decided to make a delicious baked cheesecake. A buttery, biscuity base with a deliciously unhealthy, smooth, creamy top. What could possibly go wrong?

Apparently, quite a lot.

Firstly, my local supermarket didn’t have the biscuits that I’d normally use for a base so I took a punt on another type. This turned out to be a bad decision.

Secondly, unlike traditional New York baked cheesecake recipes, this recipe calls for egg whites to be whisked and folded into the cheesecake mixture. While this makes for a deliciously light top (which also makes you feel slightly less guilty about going in for a second slice), it also means your initial cheesecake mixture has grown in quantity by a sizeable amount.

Thirdly, I didn’t take the other shelf out of the oven (I’ll get to this one later).

Now, let it be stated on the record that I have rather bad depth perception. Not something that often comes in handy, and this instance was unfortunately no exception.

In my pre-cheesecake haze, I was so excited by the fact that in the not too distant future I would be feasting on this beauty I overfilled the tin. I didn’t know it at the time, but I certainly did when I check on my cheesecake towards the end of it’s stint in the oven.

Much to my surprise, the mixture rose. Quite a lot. To the point where that oven shelf that I forgot to take out of the oven was now an unfortunate feature as it was being engulfed by my greedy monstrosity of a cheesecake.

I also should note this recipe requires a significant time commitment. I’m talking almost 5 hours from start to finish. This includes 1 1/2 hours for baking, 2 hours standing in the turned off oven post bake, and a further hour sitting with the oven door open.

So, after waiting for what felt like half a day, to add insult to baking pride injury, the cheesecake also decided to crack open mid-bake resulting in a fully fledged disaster of a bake.

And so, the first “Michelle’s Muck-Up of the Month” was made.

Cheesecake CrumbsCheesecake and Egg WhitesCheesecake UncookedCheesecake CookedCheesecake Slice

Not even a sprinkling of icing sugar could save this cracked calamity (though the filling was delicious!)

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