Hi, Today is Sunday, and it is morning time
I’m sharing a recipe… well, “recipe” is a strong word. It’s more of a culinary manifesto based on vibes and prayer. This is my 3rd attempt, and honestly, I am out of lemons, so we’re raw-dogging the acidity levels today
I can’t tell you the exact measurements because my heart decides when to stop pouring. You gotta feel it
The ingredient:
- Ritz Original Crackers (150g): The OG base
- Cream Cheese (Half a block): Because a full block is a commitment I’m not ready for
- Unsalted Butter: Use unsalted, cause I’m salty enough for the both of us
- Raw Sugar: Measure this based on your own internal dialogue with your dentist.
- Greek Yogurt: I’m using Woolworths brand
- The Vibe: 100% pure determination
The Instruction(Trust the Process):
- Step one is non-negotiable. Choose the right playlist. If the music isn’t hitting, the cake won’t either
- Crush the cracker until you feel it right
- Melt the butter (I said MELT). Mix it with the cracker crumbs until they’re BFFs
- Pack that mix into a box. Press it down tight.
- Leave it in the fridge overnight or until it gets strong enough to be your base
- The Filling: Blend the cream cheese with raw sugar until the sugar dissolves into the cream cheese. Fold in the Greek Yogurt for that silky finish
- The Assembly: Pour the filling onto your base. If the base is tough enough to hold the emotional weight of this cheesecake, you’re doing great
- Back into the fridge. Let it set!!
- The Topping: Take your frozen blueberries and a splash of water. Simmer on low heat like a slow-burning drama. Add sugar later. To get that thicc consistency, mix corn flour with a bit of water first, pour it in, and stir. DONE
- The Grand Finale: Wait for the topping to cool down completely (Patience is what I barely have). Pour it over the cream cheese
I have got that one song on a loop —#iykyk
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