Okay, so I’ve been wanting to try making an organic cheesecake for ages. I finally took the plunge today, and let me tell you, it was a bit of a journey! I’m no professional baker, so I was kind of winging it, but I’m happy to share how it went, bumps and all.
Finding the Ingredients
First, I needed to get all the organic stuff. That took a bit longer than a usual grocery trip. I went to a couple of different stores to find everything: organic cream cheese, organic sugar, organic eggs… you get the idea. The graham crackers for the crust were surprisingly hard to find in an organic version, but I eventually tracked them down.
Making the Crust
Making the crust was pretty straightforward. I crushed the graham crackers – I actually used a rolling pin and a ziplock bag, which was kind of therapeutic. Then, I mixed them with some melted organic butter and a bit of organic sugar. I pressed that mixture into the bottom of my springform pan. So far, so good!
Whipping Up the Filling
The filling was where things got a little interesting. I used my trusty stand mixer to beat the cream cheese until it was nice and smooth. That took a while, and I had to scrape down the sides of the bowl a few times. Then, I gradually added the sugar, making sure it was all incorporated. Next, I added the eggs one at a time, mixing well after each one. I also threw in some organic vanilla extract for extra flavor.
I poured on the crust I made before.
The Baking Process
This is where I got a little nervous. I’d read that cheesecakes can be finicky, and I didn’t want to mess it up. I preheated my oven to the temperature, and carefully placed the cheesecake in.
Then I baking the cheese cake around 1 hour and 15 minutes.
I also used the water bath method which is a large roasting pan in the oven.
The Waiting Game (and the Result!)
The hardest part was waiting for it to cool! I let it cool in the oven with the door slightly ajar for an hour, then refrigerated it overnight. This morning, I finally got to try it. And… it was pretty good! It wasn’t perfect – maybe a little denser than I’d hoped – but it was definitely delicious. The organic ingredients really made a difference in the flavor, I think.
- Crust: Perfectly crumbly and buttery.
- Filling: Creamy, tangy, and not too sweet.
- Overall: A success, even with my amateur baking skills!
I’m definitely going to make this again, and maybe tweak the recipe a bit next time. But for a first attempt, I’m pretty proud of myself! It’s proof that you don’t have to be a pro to bake something yummy and organic.
