This is one of those recipes to have in the archive of recipes and that you can rescue anytime in case of an emergency. It’s super simple to prepare, all you need is a little time. And I don’t need to tell you how yummy it is, you can already guess about the magic combination of blueberries and cheese is, everybody knows how good that one works 😉
I am writing from the train on the way to Frankfurt. I will spend a few days there at a conference and finally found a little time for writing this post. I tell you that I am in a very bad mood today, it is the first time since I have the blog that something related to it puts me in such a bad mood. All for a super negative comment that I got in a recipe. And the problem is not that the comment is negative, because if you did not like a recipe it is fine, everyone is free to comment, the problem is the ways in which it is written.
I know that hate generates more hate and this post will probably give me even more problems, but I really doubt that person reads this post and it is my blog so I write what I want. The question is that the comment is super aggressive in plan “it is very ugly”, “taste is really bad”, “it makes no sense”, and so on. And I wonder, where is the education of some people? It would never occur to me in my life to write something like that to anyone even if I did not like something, and believe me, I make many recipes also from other blogs and some were really bad but I shut up. First because tastes are very personal, so that cannot be criticized. And second, because you will tell me what will I take from this kind of feedback? For now, just a lot of anger and the will to give up on this.
The biggest joke of all is that, in particular, the comment has been left in one of the recipes that is made most of the blog and that many people love, I had so many other positive comments for that same one. I make it myself every year for a friend’s Birthday and it always works out, if a recipe doesn’t work, what do I earn by posting it here? Obviously, I could have made a mistake writing some step, but that’s not why the cake is going to be completely raw.
If the people who write things like this just stop to think for a moment about the effort and love behind most of these blogs. I don’t get a single euro for doing this, absolutely NOTHING !! The only thing that feeds me is the satisfaction of sharing recipes that I like and work. If something doesn’t work, why would I have to share it. To laugh later at home thinking about the people who are having raw cakes? What’s more, how do I make it look good in my photos but it turns out that then the recipe does not work? I bought the cake and shot the pictures? If a cake was raw, it is surely because you have not baked for long enough and end of the story.
I have already taken it out and I feel a bit better, I really had to post some reaction about these people’s behaviour. But really, it pisses me off that there are people so daring and rude, she is not the first person who tells me that something is not working in one of my recipes, but the way you tell it is very important. And I have replied to the comment in a super-polite way, obviously you have no other option. But I would like people to think twice about who is behind the screens. In most cases only people like me, excited to share, investing many hours and efforts on this expecting nothing in exchange.! And of course they have feelings, or would they like to be told when their work is crap? Maybe one day I understand this world and its people … Meanwhile, we will focus on all the positive comments.
Has it happened to you too? Did you ever got any negative comments in bad ways? Tell me how you dealt with it!
Cheesecake de arándanos sin horno
- FOR THE BASE:
- 80 g almonds in slices
- 100 g butter biscuits
- 150 g melted butter
- FOR THE FILLING:
- 200 g butter at room temperature
- 250 g icing sugar
- 1 tsp vanilla extract
- 300 g cream cheese (at room temperature)
- FOR THE TOPPING:
- 3 sheets of neutral jelly
- 450 g of blueberries (fresh or frozen)
- 3 Tbsp lemon juice
- 2 Tbsp cornstarch
To prepare the base, crush the biscuits until you get a very fine flour. You can do it by putting them in a plastic bag and crushing them with a rolling pin or in a food processor. Pour the biscuit flour into a bowl, add the almonds and melted butter and mix until a lumpy dough is left and almost all the biscuit flour has been moistened.
Cover a cake ring or a spring form about 21cm in diameter with acetate paper or baking paper both at the base and on the walls. Pour the cookie base mixture into the mold and flatten it with the help of a glass's bottom. Refrigerate to harden for about 30 minutes.
Meanwhile you can prepare the filling, pour the butter with the icing sugar into the stand mixer bowl and mix at medium-high speed for about 3 minutes until you get a whitish cream. Almost as if you were making a buttercream. Add the cream cheese and vanilla extract and continue mixing for 2 more minutes.
Pour the cream into the pan, flatten the surface and refrigerate for at least 60 minutes.
To prepare the topping, soak the jelly sheets with cold water to soften them. In a saucepan, heat the blueberries with lemon juice, cornstarch and 5 tablespoons of water. When it boils, simmer for 2 minutes. Remove from heat, pour into a bowl and when it is still hot, drain the jelly and add it stirring to dissolve. Let the bowl cool to room temperature.
Pour the blueberry topping when it is at room temperature, flatten it and refrigerate the cake for at least 4 hours, preferably overnight.
Unmold and decorate with fresh blueberries before consuming.