Quote Originally Posted by Bayohne View Post
As we've been seeing a few users who are having issues with adding pictures to their entries the first time they submit, and since we do not allow posts to be edited (for fairness), we will allow those that didn't include a picture/had trouble including one, or linked just to the thumbnail image to add a follow-up post with their picture.

Please be sure to read the detailed instructions on how to upload and add images to your entry before submitting!
(Okay here is my official entry with image. Thanks Bayohne!)

Stressful day of adventuring? Come home and relax to this delicious yet exotic take on a classic dish!

Here is what you'll need:

Berry Vanilla Cheesecake

1 x Blood Currants
1 x Vanilla Beans
1 x Salted Butter
1 x Apkallu Egg
1 x Cream Cheese
1 x Rolanberry Cheese
1 x Pie Dough
1 x Powdered Sugar

Step 1: Get your oven cooking, we're going to need it at about 300 F or (150 C.)

Step 2: When making your Pie Dough, be sure to used the scraped seeds of the Vanilla Beans and combine them together with the Salted Butter to make a good bottom for our cheesecake.

Step 3: Beat our Rolanberry Cheese with the Cream Cheese and Blood Currants to make the mouthwatering base of our cake til it's nice and smooth. Add some more scraped Vanilla Beans, our Apkallu Egg, and a little Powdered Sugar to the mix and continue to beat them together until the texture velvety smooth.

Step 4: Pour the berrylicious mixture into the Pie Dough and leave about 2 inches at the top for the cake to expand as it bakes.

Step 5: Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.

Step 6: Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. After it cools you can decorate the top with a few Blood Currants and Powdered Sugar for a beautiful and tasty presentation. Cover the cheesecake and chill at least 4 hours or overnight before serving though!

Chill and sweet, your tongue will be alive with this lovely dish!