Sometimes I wonder if Oprah and I were long lost sisters in our past life. I cannot get enough of hearing about the positive journeys and stories of others. Recently, I took a class from Mastin Kipp of The Daily Love, who is one of my favorite motivational speakers. The class was called “actualizing your soul’s goals,” and it covered so many bases, which provided me with so much clarity in finding my purpose.
See that sugar cookie crust? I literally took sugar cookies and ground them up into a fine crumb with my food processor. But I’ll go into more details about that in a second. Back to The Daily Love…
I wanted to share with you a few of my favorite quotes from Mr. Mastin Kipp. The first being, “If you wait around to be perfect before you start living your purpose….. you’d never start!” He also referenced a quote from Joseph Campbell that stated, “Follow your bliss and the universe will open doors for you where there were only walls.” One last quote from Mastin said, “Look at your list of goals from the last few classes and ask yourself, ‘Is there one thing I can do that’ll help everything else fall into place?'” Because of these motivational words, I had a huge epiphany during the class. I have not been sharing my own recipes at all on the blog. I have made countless desserts, photographed them, and saved them in a folder. Just recently, my computer crashed with at least 40 recipes on it that I had made in the past year. I had only posted 4 out of those 40 recipes. I never got around to posting them because I was beating myself up over my photography. I thought I wasn’t good enough, and I let it hold me back. After taking Mastin’s class, I have made a promise to myself to start sharing my recipes, regardless of my photography skills. So Mastin, this cheesecake is dedicated to you and to a fresh start to posting my own desserts.
Do you have a favorite motivational speaker? I would love to hear who it is. I am always trying to add people to my list with Tony Robbins, Oprah Winfrey, and Mastin Kipp! =)
The Daily Love Cheesecake
Sugar Cookie Crust
by Melissa Johnson of Best Friends For Frosting
- 1 1/2 cups finely ground sugar cookie crumbs. (I used this Sugar Cookie recipe).
- Mix sugar cookie crumbs, sugar, and melted butter until well blended .
- Line bottom of springform pan with parchment paper to ensure that your crust does not stick. Press mixture into an 8 or 9-inch springform pan.
- Bake at 375 degrees F (190 degrees C) for 7 minutes. Set cookie crust aside.
- Note: You will not bake the sugar cookie crust and the cheesecake together. Once your cheesecake is completely cool, remove it from the springform pan and gently set it on top of your baked sugar cookie crust.
Note: I only used half of this recipe. If you proceed by using this entire recipe, you will end up with a lot of cheesecake.
- 5- 8 oz packages cream cheese, room temperature
- 2 cups sugar 1/4 cup all-purpose flour
- 1/4 tsp salt
- 5 large eggs
- 2 egg yolks
- 2 tsps pure vanilla extract
- 1/4 cup heavy cream
- orange gel food coloring, if desired
- Position oven rack in the middle of the oven and preheat to 325 degrees F.
- In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream. Add orange gel food coloring to your batter if you want your jack-o-lantern to be orange.
- Line bottom of springform pan with parchment paper to ensure that your crust does not stick. Grease the sides of an 8 or 9-inch springform pan, and pour the batter into the pan.
- Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, remove it from your springform pan and place it directly on top of your sugar cookie crust.