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| This version didn't chill in the refrigerator for the full six hours before we consumed it... we were just a little bit excited. |
So, back a couple of months ago I scoured the internet for a delicious cheesecake recipe complete with pretty pictures. I found it. Smitten Kitchen to the rescue, once again. I was all set and prepared to make a 4th of July cheesecake and take pictures throughout the process and then Keats got sick. As in, really sick. He had a fever and little rashy bumps spreading across his whole body. We took him to the doctor who diagnosed it as "a virus" and prescribed "waiting" and a bit of children's Tylenol. Trying (and failing) to remain calm through our first sick baby ever, Birch and I continued with our plans for the holiday weekend. Birch marinated and slow-smoked pork shoulder and ribs while I followed this amazing recipe for the first time (there have been several made since).
I modified the recipe slightly, using all organic ingredients, cultured cream cheese, less sugar, and a fresh berry topping complete with the most patriotism I could muster. So here is Smitten Kitchen's modified recipe of a Gourmet Magazine recipe, once again modified by me (in bold):
