Today is National Cheesecake Day! Did you know that? I just found out. So I’ve spontaneously decided to tell you the story of how this blog got its name.
Not too terribly long ago—probably a couple of years ago, to be slightly less vague—I decided to make a cheesecake. I don’t exactly remember whose birthday it was made for, but I’m fairly certain it was destined to be someone’s birthday cake. It wasn’t the first cheesecake I’ve ever made, but it was the first time my roommate and I realized my propensity for creating culinary delights in the small hours of the morning.
I am and will always be a champion procrastinator and professional time-waster, so naturally I’d put off making the cake all day and it was 10pm before I actually started mixing the ingredients together.
You may not be aware of this, but a proper cheesecake takes many hours to make, especially if, like me, you don’t like baking it in a water bath. The oven is set at a low temperature and the cake slow cooks for three hours and rests in the closed oven for another hour before it’s refrigerated for at least 6 more hours or overnight.
So if you start mixing ingredients at 10pm, and the cake goes in the oven at 10:30… well, you can guess how long you’ll be staying up waiting for it to finish baking. And we stayed up, watching the minute hand circle the clock 3 times before I turned the oven off and then we watched it go around one more time.
By the time we went to bed at 2:30am, my roommate had pointed out to me that this was not my first excursion into the land of nighttime baking and that if we were to name our house, it would have to be called the Land of Midnight Baking.
And that is how this blog got its name. The cheesecake recipe will follow (with pictures, naturally) later. Possibly at midnight.
Land of Midnight Baking 