Since moving, my work schedule hasn't been all that predictable. The first few weeks were, a nice 7a-4p, with weekends off, but of course that didn't last. This week, I have today and Thursday off. I have no idea for next week. But not having the sense of predictability is hard for me. I'm a routine kind of a gal.
Today had some semblence of normalcy that I did on my days off in CA. Went to the library (albeit by bus and not walking), got myself a chai, then came back home. Which is exactly what I would do on my first day off. So, some comfort there, at least. :)
So! The idea originated with blueberry cheesecake bars. But I never found a recipe that suited what I was imagining. Out of nowhere, while Dave was watching a baseball game, I believe, I said aloud, "Chocolate-covered blueberries! I wonder if I could make cheesecake bars using that flavor?" Dave then turned to look at me, simply saying, "What?!". You'd think after three years, he'd be used to random outbursts on food. Hmm.
Anyways, I put together a few different recipes, and to be quite honest, I'm not sure how I feel about them. I had a small piece earlier, and I have mixed feelings. Thus, no picture. LOL It's denser than the average cheesecake, and that might have something to do with it. I'm hoping that they'll be better tomorrow. :)
1 cup graham cracker crumbs
1/3 cup plus 1/4 cup sugar
1/3 cup cocoa
1/3 cup butter, melted
8 oz. cream cheese, softened
½ cup sugar
3 Tbsp. cocoa
½ tsp. vanilla
Preheat oven to 350F. Grease a 9-inch baking pan.
For crust: Mix together graham cracker crumbs, sugar, cocoa, and butter. Press onto bottom of pan.
For filling: Beat cream cheese and sugar until smooth. Add eggs, one at a time. Add cocoa and vanilla. Pour onto crust. Place berries on top of the cheesecake, pressing down just slightly.
Bake at 350F for 30 minutes. Let cool completely before cutting into bars. Refrigerate for at least four hours before serving.