I hate throwing away leftover ingredients, therefore sometimes, like today, a baking day starts with scouting the fridge and my magic cupboard (aka the place where I keep all the ingredients that aren’t at risk of going stall if not kept at a certain temperature) and coming up with a recipe to use all those ingredients. And today is was the turn of cream cheese – I bought a bucket of silky cream cheese a few days ago and after making a Romanian cheese pie, I was left with about 1 pound of cream cheese that was going to sit in the fridge for days if I wasn’t going to use it. But boy, I’m happy things happened this way because I got to make and taste these cheesecake bars which might be one of the best cream cheese desserts I ever made and tasted!
You know how we all have our own little quirky things when it comes to food? Well here’s one of mine… I absolutely love creamy dishes, but my body really doesn’t like cream. If I eat something with cream in it, you can be guaranteed I’ll feel sick afterwards. Which to be quite honest, is super annoying. Mind you, I’ll still occasionally tempt fate and go for the creamy option even though I know it’s going to end badly – yep, you could say that I never learn.