Pobble Garden!
Pobble garden is a large area filled with lush palm trees and tide pools in the center of Paradise Oasis. It is named that because of the large congregation of Pobbles that gather there to rest after a full day of exploration. This is the most common place to find Pobbles, and the same treasure hunting Guides and Seekers who discovered these curious creatures have even built a large conservatory next to the garden to better observe them!
Prompt and Banner by Orva <3
[3-2-21] Choc's Secret Ingredient Cheesecake
The new Pobble Garden Conservatory renovation has been completed, and you are volunteering to help out with the preparations for the grand re-opening! The past few months had been tough, with several unfortunate incidents that made it necessary to update the facility, especially a better, more powerful solar-powered air conditioner. A new room has been built as well – consisting of several ponds for critters to hang out in. The larger space was also built in preparation for the large number of Pobbles that will soon arrive for spring. After spending some time performing various tasks such as hanging up decorations and washing the critters, the conservatory’s owner, Clay – a self-assured, laid back guide wearing a colorful Hawaiian shirt approaches you, looking rather nervous. Apparently some of the dessert dishes for the guests are missing! He really needs someone to put together some last minute, Pobble-themed desserts! It looks like it’s time to get your baking gloves on…
Art prompt: Design a Guide and Seek themed dessert for Clay! Writing Prompt: Create a recipe of a Guide and Seek themed dessert! This recipe does not have to be “doable” irl, and feel free to make up ingredients -it’s all for fun and games!
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Choc's Secret Ingredient Cheesecake
This lovely recipe yields 16 Seeker-Sized squares of cheesecake that is the best-seller at Heehoo Sweets! Choc has been kind enough to share her recipe today for her signature smooth, creamy cheesecake with a crispy, savory crust!
Ingredients
For the Crust: 1-1/4 cups of rock dumplings, grounded up into coarse crumbs
4 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
1/8 teaspoon salt
For the Filling:
16 ounces cream cheese, at room temp
1 cup granulated sugar
1-1/2 tablespoons all purpose rock dumpling flour
1/4 cup sour cream
3 large eggs
2-1/2 teaspoons vanilla extract
1/2 teaspoon packed freshly grated [REDACTED], from 1 [REDACTED]
1 teaspoon [REDACTED] juice
1/8 teaspoon salt
16-20 sugar glazed leaves for garnish
Instructions
Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with slabster-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray or pebbling tears. Make the crust: In a medium bowl, combine the rock dumpling crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
The next part is very important. You must find a slabster and threaten them with everything you've got for the secret ingredient. You see, only a slabster knows what the secret ingredient is. And if they were to tell you, you cannot tell anyone else.
Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla,[REDACTED], [REDACTED] juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix. Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools.
Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight. Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Decorate the squares however you'd like! Refrigerate until ready to serve.