I’m not a cheesecake person.
I know, I know, some of your are gasping. I might even lose a few readers on this one. But I have to be honest, I’m just not a fan of cheesecake.
Most people love cheesecake. I prefer non-cheese cake. Just the regular cake cake. I can go to town on a really moist, dense, and well-frosted cake.
But I’ll pass on a cheesecake.
Except for New York Cheesecake. You know, the regular white-ish traditional basic cheesecake with maybe a little drizzle of raspberry or strawberry over the top and a really perfectly delicious graham cracker type crust?
That cheesecake I can really dig into. But only one slice.
I really don’t love pies either. Except for one kind. Apple pie. But even then I usually like to mix it up in a bowl, heat it up in the microwave and scoop vanilla ice cream on top, more like a crumble. So i’m not sure that it actually counts.
I just can’t get into the fillings of cheesecakes and pies. Cheesecake is too tangy for me, and the consistency of pies usually turn me off.
The only part of a pie or cheesecake that I enjoy is the crust. Basically the non-cheesecake, non-pie part. So it still stands that I don’t like pie or cheesecake.
Don’t hate me. We can’t all have the exact same taste.
Even though I don’t like to eat cheesecakes and pies, I definitely have a deep appreciation for beautiful they can be.
There is just something about a gorgeous cheesecake or pie that makes you want to taste just a little bit even if, like me, you are not a lover of these desserts.
I’ve been in the mood to try one of these lately so I asked the Hubby, cheesecake or pie? He said cheesecake.
So here it is.
Of course, I did go for a double crust.
I told you, I like the crust part.
And this cheesecake is really really rich.
I sort of think that all cheesecake is rich, but I’m pretty sure that this one is on the more-rich end of the cheesecake spectrum.
Which, for cheesecake lovers I gather, is a very good thing.