Or I was.
Maybe it was the waterbath, or the fact that cheesecake can crack and I hate imperfections. I don't know what it was. I love eating cheesecake, so it wasn't the taste that's kept me from baking one for so long.
When I told Danger Kitten about my fear of cheesecakes and admitted my desire to bake the Raspberry Cheesecake cupcakes (from Martha's Cupcake book), she told me she'd help me out. See, she also wanted to bake those cupcakes. Unlike myself, however, she had baked a cheesecake before.
Two weeks ago Danger Kitten, her husband, our friend L, and her husband all came over. The boys (my husband included) were bottling up three kinds of beer (that they brewed a while back- you can read more about that at Brewfus Alewise's blog, he's Danger Kitten's husband) so we ladies decided to have another Bakeover.
Danger Kitten and L walked me through the crust process. Once the crusts were ready, we doled out the cheesecake and raspberry concoction. It was a nice little assembly line. Look at those beauties up there. Mmmm.
Too bad, as a cheesecake novice, I didn't realize they had to chill in the fridge for FOUR HOURS after baking to set. Whoops. The boys? They were a little disappointed. Thankfully, I had Cake Truffles to soothe their needs for sweets and Danger Kitten had brought Vanilla cupcakes.
These little raspberry cheesecake cupcakes came out just delightful. Totally worth the process. And they helped ease me into cheesecakes. They were somehow less scary because of their size.
I didn't manage to snap any good pictures of them after they were baked and set, sorry about that. But I think you can see from the "pre-baking" photos how delicious they were.
And because this was still during the Olympics, I decorated one in theme.