Once again it was my year not to have the kids for their school spring break. Apparently this divorced parenting stuff goes in two year cycles. We’re three years out now; I think I’m starting to get the hang of this. Sort of…as much as anyone can. At any rate, I handled this past ten day spring void better than the one two years ago. There was no Easter hangover this year, mostly because Easter fell on my work weekend and was at the beginning of the ten days. Typically I’m a little more stable the first weekend than the last. That’ll likely always be the case. Ten days really is just too long!
As has been my emerging holiday-without-the-kids pattern, I was hesitant to commit to my family’s usual get-together even though Easter is smaller than some of the others especially this year since my parents and youngest brother headed south to see other siblings. Around Thursday or Friday I finally gave in and told my sister I’d show up for Easter dinner….Well, maybe I wouldn’t be there for dinner because I worked the night before, I wasn’t sure yet ,but if they waited until five to start dessert I’d most definitely be there by dessert. Which, naturally, made the answer to my “What can I bring?” question dessert.
And then someone posted this recipe on Facebook…Blueberry Creme Friache Cheesecake.
It looked amazing. It spoke to me. I had to make it ! And also what the hell is friache?!?
The recipe kindly explained that it’s basically a super fancy (and way way better!!!) version of sour cream. If you couldn’t find it you could make it…or you could use plain old, boring basic sour cream in its place. But then your potentially awesome cheesecake would probably be sub par. I’m no stranger to cheesecake and the rest of the recipe looked pretty normal so I figured I’d take my chances.
My plan was to run into Meijer (the store) before work Saturday night and grab whatever ingredients I needed to make the cheesecake that night. I forgot that almost every person in my small town can be found at Meijer the evening before a major family holiday. The place was packed and I had not left myself quite as much time as I should have. It’s okay, I would just have to do the grocery store sprint. If you haven’t tried it your life might be way too organized. It’s best done with a frantic look plastered on your face, adds to the fun. When I dashed up to the dairy case, ready to grab and run, I found a gaping hole where the sour cream should be.No! There were only non and low fat versions available. That is not acceptable. You really can’t use low fat sour cream in, well, anything that you want to taste good! There wasn’t time to call up the recipe and figure out what I’d need to make this friache bullshit so, with a dramatic sigh, I grabbed a low fat sour cream and turned to run to the checkout lanes. Just then something caught my eye…Greek yogurt.
General promoters of healthy living are always touting the benefits of Greek yogurt. It’s close to the same consistency as sour cream (and maybe friache too. Who really knows?) I threw down the grossness that is low fat sour cream, relieved that I wouldn’t be forced to use that, grabbed the tub of vanilla Greek yogurt and rushed out.
Other than the recommended
biatch friache and the lemon I completely forgot to get, I mostly followed the recipe. i really liked the method of roasting the blueberries in the oven and mixing them in a blender before adding them to the cheesecake. Everyone said it was very good…all I could taste was the Greek yogurt.
That was a little strange in the chocolate cheesecake made from the same batter. I’m pretty sure it still got eaten though.
Weird cheesecake is better than no cheesecake at all.