Quote:
Originally Posted by Oscarman
The problem with creamcheese based cheescakes (besides the life-sucking, artery-clogging fat content) is that they can be very heavy, stoggy and dry so you end up needing a gallon (3.78 litre) of sauce, a ton (907.18 kg) of whip cream, etc just to get them down!
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Man, I hear that! I just ate some cheesecake that I picked up at BJ's the other day and it was so dry I almost drank a gallon of milk! BTW- I'm lactose intolerant and it made for an interesting night...lol.
-J