Tonawanda News — Planning a baby shower from 1,400 miles away isn’t the easiest thing in the world to do.
It’s made even more difficult when the cousin for whom you’re planning said shower only offers up a couple suggestions of what she wants: chocolate cake, cheesecake and no silly games that involve guessing how big around her pregnant belly is.
I knew as soon as I heard that my cousin Ali was going to have a baby that I wanted to be involved in planning her shower. I may live in a completely different state, but we were going to make this happen with more than a little help from my mom and grandmother.
Ali’s a pretty laid back lady and didn’t seem to care much about fussing over her big day. She did, however, seem to feel deadly serious about what kind of desserts she wanted.
Chocolate cake, I could easily do, though I ultimately freelanced that out to a baker my family knows who could do some fancy icing work I’d fallen in love with on a cake I saw on Pinterest. What many have come to learn about me is that while many of the things I make — particularly baked goods — taste great, they don’t often look great.
And so it was with Ali’s cheesecake.
I’ve been dying to learn how to tackle this particular dessert. Cheesecake is one of my favorites, but it always seemed a little outside the realm of possibility. Tonawanda News writer and sometimes-food columnist Jill Keppeler makes a mean cheesecake, so I solicited some advice and recipes from her.
We ultimately settled on a turtle cheesecake she had made at Easter and I had the good fortune to taste.
She mentioned that all the cheesecakes she’s made have had the tendency to crack along the top, which is exactly what mine did. All I can say is throw some whipped cream or fresh fruit on top of that thing cause once you take a bite, you really won’t care what the heck it looks like.