Monday: 27 minutes. It has been 27 minutes, and the clock feels as though it is getting slower and slower. Each minute that goes by, another minute of finding something to pass the time. A fate here, a quest there. Perhaps a boat to Vesper Bay will take my mind off the droning wait. Waiting waiting waiting. I flip through the pages of the book in my hand once more as my trusty Garuda pushes around a leaf on the ground, looking for anything to spark some interest. You start to worry that maybe you misfiled the paperwork. 28 minutes. Maybe the queue has moved on without you and some other happy group is frolicking their way through Haukke Manor. I bet they are getting all sorts of great loot… this group you were supposed to ship off with. Hah, right about now they would have been fighting off a frenzy of attic bats. Think of it… attic bats in the basement? You chuckle to yourself as you become again aware of the dull fate of your existence. 29 minutes. One day. One day….
Tuesday: I guess it’s time to queue up as a scholar today! I wonder what I’ll do? Ooooh I need something from Haukke Manor. Queue…. And… commence! Alright group, let’s go have some fun! Can you believe they have attic bats in the basement in this place? CRAZY I know!
There have been several moments while playing Final Fantasy XIV that I’ve considered dropping the combat and just playing the game as a crafter and gatherer. Now with the farming system being introduced, the moment my Free Company gets a house my white mage might just live the simple life. The gathering and crafting in the game is a bit different from other MMOs and I cannot truly say too much about it yet. My white mage just recently hit the level cap. My husband and I are currently playing catch up so we can be at the same point in the game as our friends. Seems this week we get to experience the joy that is hard mode primals. After all that I’m pretty sure I will be diving pretty heavily into the crafting scene and making all the delicious treats for everyone!
FFXIV has a ton of different recipes and many that I would love to try replicating eventually. This week we are going to be taking a look at the Rolanberry Cheesecake. While looking up information of about the Rolanberry I realized from the picture that it had to be a strawberry in our world. Cheesecake is a very interesting dessert to work with. For a few years now I’ve tried a few methods to make sure the cake was fluffy and delicious. Cheesecake is very delicate and requires a few essential pieces in order to come out just right. You never want the heat to be too high, a water bath to keep moisture in the oven and you want to protect the pan with an extra layer of aluminum so the heat is never too harsh on the filling. After all that, you have to let it rest overnight in the refrigerator before serving! Cheesecake is a dainty flower but if you follow the requirements it is delicious and well worth the effort.
Required Equipment: food processor, stand mixer, springform pan, blender, mesh strainer, deep baking pan
– 1 ½ cups graham cracker crumbs
– 3 tbsp butter, melted
– 3 tbsp sugar
– 6 oz fresh strawberries
– 3 tbsp sugar
– 32 oz cream cheese
– 1 ¼ cup sugar
– 1 tsp salt
– 1 ½ tsp vanilla
– 4 large eggs
Pre-heat your oven to 350°F. If you grabbed full graham crackers, take the time to make them into crumbs in a food processor. In the processor, add the sugar and melted butter. Give the processor a few turns until everything is well combined.
Take your springform pan and wrap the outside with a double layer of aluminum. This is to help prevent too much direct heat which has a tendency to cause cheesecake to crack. Place the graham cracker crumbs on the bottom of the pan. Press the crust down until you have a nice flat layer at the bottom. Bake the crust for 10 minutes. Once the crust has baked, remove it from the oven and reduce the heat to 325°F.
Place the strawberries and sugar into a blender and blend until pureed. Pass the mixture through a mesh strainer to make sure there are no seeds.
Before making the filling, place about a quart of water in a pot and bring it to a boil. I typically start this right about now so by the time I finishing the filling the water will be boiling. Now to start the filling. Put the cream cheese inside your stand mixer and mix until the cream cheese is fluffy. Add the sugar, salt and vanilla extract.
Add the eggs, one at a time, to the mixture. Mix until everything is combined but also make sure not to over mix.
Pour the filling into the springform pan. Place droplets of the strawberry puree on top of the filling.
Take a toothpick and use it to swirl the puree with the filling. Do not over work it, you don’t want to lose the puree in the filling. Place the cheesecake inside a deep baking tray. Remember that water I told you to boil? Ladle the boiling water into the baking tray until the water reaches the halfway point. Place the cheesecake in the oven and bake until the top has set, about 60-70 minutes. Do not overcook the cheesecake, it will crack otherwise. Once cooked, place the cheesecake on a cooling rack and allow it to completely cool. Refrigerate the cheesecake overnight and serve the next day. When removing the cheesecake from the springform pan, make sure to run a knife along the sides before undoing the pan.