I don’t share photos of my kitchen, or of the food, as I am cooking. Some bloggers show step by step photos of each and every thing they did. And while sometimes it can be helpful, most of the time I figure you know how to cream butter and sugar together in your stand mixer without a photo. But that is only part of the reason. The real reason? My kitchen looks like the Tasmanian Devil did ecstasy and then decided to throw a rave in my kitchen….and he used spatulas dripping with chocolate as glow sticks.
I’m like the coolest, messiest, mad scientist ever. No dangerous toxins or those hideous lab goggles for me! Instead I have cake batter dripping from every surface, chocolate smeared across my face, and a good coating of powdered sugar on every.single.surface. You have no idea how long it took me to do this post with step by step photos of pinwheels. And even worse, it took me for-freaking-ever to get all the Nutella fingerprints off my camera. It drives my mother absolutely insane anytime I cook in her kitchen. She follows behind me with a wet rag and the steam cleaner for her floors…but what can I say? It’s just how I roll! (<– Ya, I said it.)
In spite of my kitchen shortcomings, I somehow usually manage to come out of the kitchen with a beautiful looking dessert. I don’t know how it all comes together in the end, but I have learned to not question the process. 😀 However, sometimes I still come out with something like this Crème Fraîche Cheesecake with Lemon-Blueberry Compote. Is it refined and together and ready for the cover of Southern Living? No. But it is real. This is what a cheesecake should look like! A little less perfect, a little more chaotic, and covered in a delicious topping. You just have to appreciate the beauty in the imperfections.
I was really intrigued with the goat cheese and crème fraîche in this cheesecake. And by intrigued, I mean terrified. I love goat cheese and crème fraîche, but what place do they have in a cheesecake? Would it be too tangy? Would it set up right? Or would I end up wasting some expensive ingredients? I am more than thrilled to tell you that this is my new favorite cheesecake! Too tangy? No way! It was the perfect combination of cheeses and went wonderfully with the compote on top. I loved how easy it was to put together and bake…and that there was no crust needed. Usually the crust is one of my favorite parts, but I did not miss it all with this cheesecake. It is one I will be making again and again and again….and again.