Trading homemade cheesecake for 20 pounds of beef from a local cattle ranch may seem like an ancient bartering activity but in fact, it’s happening right here in the Midwest. One cheesecake of choice is an extra-rich black cherry cheesecake that’s baked smack-dab on the top of sweet brownies.
I, with not much help from anyone, can bake a cheesecake that lures you out from under a pile of cozy blankets to the fridge in the middle of the night. So, it only makes sense that Kalli stocks my freezer with the highest quality, juiciest ground beef a taco lover could ever eat, and I in turn, see to it that her family has cheesecake in the fridge and freezer.
No those aren’t the night lights from Voss Ranch. Kalli and Jason are in Florida. She’s so pretty!
Katera isn’t afraid of the John Deere. And she definitely isn’t afraid of a little hard work. She loves the farm and she LOVES all the animals.
Did I mention they have donkeys?
Katera’s favorite dog is Otis. She doesn’t want anyone outside the family to touch him, or look at him really, so she won’t show him at 4-H. But her photograph of Otis won a blue ribbon at the South Dakota State Fair.
Nick shot his first buck last year. Clearly, if you don’t believe in hunting I don’t want to hear about it because we live in the heart of deer, duck, and pheasant hunting country. And I strongly support our Second Amendment right to bear arms.
The brownie black cherry cheesecake is a new flavor that I made for Christmas. We all liked it, Jason especially was searching for the leftovers so it’s one that I gave to them as part of our beef-for-cheesecake-trade.
The recipe is from Ghirardelli, called black bottom cherry cheesecake bars. The only thing I changed is that I used black cherry preserves instead of cherry. For Christmas, I baked them in a 9×9-inch pan like the recipe instructs but for Kalli and Jason I baked the black cherry cheesecake in a 9-inch round springform pan like a traditional cheesecake. There’s no stopping you from using whatever flavor of preserves is your favorite. I’d like to make it with boysenberry and chokecherry preserves.
Turtle was the most recent cheesecake I baked for them. I’ll share that one with you as soon as I remember how I made it.
Now, I just need to find people who will participate in a gas-for-cheesecake-trade, coffee-beans-for-cheesecake-trade, L’ANZA-professional-products-for-cheesecake-trade, car-maintenance-for-cheesecake-trade, and hockey-expenses-for-cheesecake-trade.