(This one may sound a little ridiculous.)
I’m grateful that Brandon’s family ate the entire ugly cheesecake.
No I don’t have any pictures of how ugly it looked, but it was sad. Overly browned on top and the sides fell victim to my distracted knife as I was separating it from the pan. And yet, everyone raved about how good it tasted. (Which it damn well should, since it took so much time to prep and bake, thank you Chris Kimball.)
I guess I shouldn’t be too surprised at the end result, though. I made this recipe almost two years ago using an iffy stand mixer and a borrowed spring form pan, which were my excuses for not making it again, no matter how much Brandon begged me to. Last time, it didn’t turn out any prettier, but I hid it under a sublime strawberry topping so no one would notice. I believe that was the beginning of my reputation with his family as the ‘dessert girl’.
This year, with a new mixer (yay, wedding registry!) and a new pan (“now you have no excuses” Brandon), I thought I had the bugs worked out. I had no back up plan to beautify my masterpiece. I should have known better.
Maybe I just put too much weight on the aesthetics of cooking. Maybe. But especially with dessert, I always want it to look irresistibly tempting. Which is why I have no idea why anyone at this cheesecake.
Perhaps it will just have to remain a mystery to me. Especially since it’s all gone.