Grab-and-Go Freezer Cheesecakes

Solstice. The hay is in for the first cutting — four days from start to finish, good weather, good hay, the barn filled to the first tier. Dad came out the last evening and looked at the stacked bales for a while. He didn't say anything. Neither did I. The haying is complete. That's the statement the stacked bales make. It doesn't need words.

I've been in touch with the Montana Farrier Association about the apprenticeship structure. Two of the four farriers who contacted me after the essay have agreed to work with me on developing a formal model — something with defined competency benchmarks, regular assessment, a clear path from apprentice to certification. It's not a new idea; other trades have had this for a hundred years. Farriery has resisted formalization because the knowledge has always been passed person-to-person, and that's still the right way. But a structure helps. It ensures the knowledge doesn't die with the person who holds it.

Linda called about the piece I sent her — the half-finished Salina essay. I'd sent it to her with a note that I wasn't sure it would ever be finished and she could read it or not as she liked. She read it. She said: Finish it. People need this one. I said I wasn't sure it was for anyone but me. She said: The best ones always feel that way first. I've been thinking about that for four days.

Made lavender honey ice cream with the lavender from the garden and the honey from Linda's beekeeper friend, whose honey she sent in the package last fall. Took a long time. Completely worth it. Some things require the extravagance of real time.

The lavender honey ice cream was the long version of the same impulse — but these freezer cheesecakes are what I reach for when I want something cold and worth making without committing the entire afternoon. After four days of haying and the kind of quiet that comes when a barn fills up right, I wanted a dessert that had a little ceremony to it, something you pull from the freezer and hold in your hand while you stand in the doorway and look at what got done. Linda’s note has been sitting with me — the best ones always feel that way first — and I think good food works the same way: it starts as something just for you, and that’s exactly why it turns out right.

Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 4 hours 20 minutes (including freeze time) | Servings: 12

Ingredients

1 1/2 cups graham cracker crumbs (about 10 full crackers)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
3/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1 cup heavy whipping cream, cold
2 tablespoons sour cream
1/2 cup fresh strawberries or blueberries, for topping (optional)

Instructions

Prepare the liners. Line a standard 12-cup muffin tin with paper or silicone liners. Set aside.
Make the crust. Stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press about 2 tablespoons firmly into the bottom of each lined muffin cup. Use the back of a spoon or a small glass to compact it well. Place the tin in the freezer for 10 minutes to set.
Beat the cream cheese. In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla extract, and sour cream, and beat until fully incorporated and creamy.
Whip the cream. In a separate chilled bowl, beat the cold heavy whipping cream on high speed until stiff peaks form, 2—3 minutes. Do not over-beat.
Fold together. Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula and a light hand to keep it airy.
Fill the cups. Remove the muffin tin from the freezer. Spoon or pipe the cheesecake filling evenly over the chilled crusts, filling each cup nearly to the top. Smooth the tops with the back of a spoon.
Freeze. Cover the tin loosely with plastic wrap and freeze for a minimum of 4 hours, or overnight. The cheesecakes are ready when they are completely firm to the touch.
Serve. Remove from the freezer 5 minutes before eating to allow the edges to soften slightly. Top with fresh berries if desired. Store any leftovers in a zip-top bag or airtight container in the freezer for up to 2 weeks.

Nutrition (per serving)

Grab-and-Go Freezer Cheesecakes — When the Work Is Done and the Time Is Yours