It's really a matter of patience and commitment. I lack both. If I could just dumb it down and shorten the process, I'd be all over it.
On that note, I give you Cream Cheese Pie (courtesy of my friend Krista who I did not bother to ask about posting this recipe). It's not even close to Vella cheesecake, but light years above the Jello stuff in the box-- and it's so easy! First I'll tell you how Krista makes it, then I'll tell you how I make it. hahahaha
1/2 pint heavy whipping cream whipped on highish until foamy, add 3 oz. of softened cream cheese and mix well, but not too much. Add 1/2 cup of sugar and 1 tsp. of vanilla. Whip until fluffy and pour into a graham cracker crust.
My interpretation was pretty much the same except I wanted it to fill up the crust a little more. So I used 1/2 pint of whipping cream plus about 1/3 cup, the whole 8 oz block of cream cheese (if you use the kind with 1/3 less fat, it's already soft and you don't have to soften it more) and about 3/4 c. of sugar with 1 cap full of vanilla. But then I didn't actually measure any of my extras...
I've never claimed to be a photographer, but I also never make anything if I don't first know what it's supposed to look like, so here ya go:
And just as an added bonus, I had to document something that Seth likes that doesn't provoke itching, vomiting and puffiness. Yay pie filling.