Tag Archives: cheesecake

The Village Tavern: That Scrummy Supper

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The Village Tavern is perhaps the closest thing to an Irish pub that I would find in this life—unless I manage to sneak into someone’s luggage to the United Kingdom, an idea I find rather feasible given my size. I have always envisioned the authentic pub as brick-layered, partly rustic, showing the occasional football game with screaming-jostling abound. A leprechaun or Ron Weasley might make a surprise visit but other than that, mugs clicking are the staple.

bonifacio restaurant bar

The Village Tavern in BGC offers a different perspective to the classic pub theme, elevating the experience to high end, grandiose American, gastronomic experience. Perhaps relying entirely on the word Tavern is a misnomer worth welcoming, since focus on meticulously prepared food will find greater appreciation in a hunger stricken place like Manila. The meticulously prepared food also has a price, a bit too much of it. Let’s just say Ron Weasley would go all “Blimey!” once he reads the menu and might have to skimp on Butterbeer for a week.

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The serving size ought to make up for the costly meals, but for those served for the solitary diner, best to credit presentation and restaurant lighting as contributing factors to the food cost.

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The Tavern Nachos are the usual kind, glammed up a bit with monterey jack, cheddar, salsa, sour cream. Being the resident vegetarian, the beef was requested to be placed on the side—to which they obliged. There is nothing absolutely special to say about the nachos, since nachos are always exemplary unless topped with Kraft cheese, so as a default appetizer, nothing beats nachos. Except anything with mozzarella.

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The Onion Rings are probably the cheapest item in the menu, probably because they were more batter than onion. As an inexpensive siding, they were hmmm-kay. As a person allergic to oil, grease or trans fat, stay away.

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The Jalapeno Poppers are said to be the bestselling items in the menu, frequently favored by food bloggers or anyone who loves to get creamed and spiced up at the same time. Unfortunately, the bacon prevented me from digging in, but with the sour cream cheese and fried presence, these poppers find it impossible to be everyone’s favorite. Again I’d be bound to ditch this over something with mozzarella, or the nachos for that matter—and the meat eaters will agree.

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Another strange and fatty concoction of Chorizo and Cheese – not mine.

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The Flash Fried Calamari was a dash of seafood splendor. Albeit a small serving, the bite size pieces found themselves all over my salad and plate. They were cute to look at and left a lasting memory in my palate. They also disappeared in a jiffy – like a flash someone ate ’em all!

Taguig american comfort food

What I am grateful for is salad. Anywhere I go, salad is normally the safest choice. Having seen the Chicken Thai Salad served about 4 times since I got to The Village Tavern, it warranted an order – just for me! Maybe it was the towering greens or the wonton strips or the Asian allure. For me, it was the curiosity. A bit on the sweet side, but with cabbage, edamame and delectable chicken strips, this was worth the rare caloric fest.

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The Black Pizza is sadly not mine. Topped with meat and pepperoni, I can only stare and sniff. My, my, the black crust alone was drool-worthy so I needed a bite, at the very least! Look at those herbs; they were calling out to me!

Black Pizza Bonifacio global city

Good thing there was a meatless niche and graciously sliced for me. Ah yes, this cheesy chunk of black pizza was fantastic, chewy and teary-eyed yummy all throughout. Being a crust hater, this is one of those rare occasions I happily finished the crust. It was a mind boggling crus-terrific slice. I wish there will be vegetarian or seafood options for this one!

mussels cappellini seafood

The angel hair Mussels Cappellini is exotically named and brandished on a soup bowl. The pesto-white wine sauce complements the mussels but others, like myself, may find it on the sea-salty side. Perhaps my parmesan was uncalled for, or my palate is just unfamiliar with Chilean mussels, which is strongly the case. Pardon the seafood deficiency since my most extensive background hails from the overly bland cream dory. Overall though, the angel hair and soupy texture lighten the saline rush and we get a pure mussels madness—with all that iodine and zinc, we should be getting smarter, awright?

dessert lazy black cat

I Instagrammed my Double Decker Cheesecake, labeling it as death, or a welcome to it as such. Though double in layers, it could perhaps feed a family, a large one for that matter. The layers of Chocolate and Cheesecake make you forget that you are in a watering hole where drinks and friends are the reason for convening; with this giant slice in front of you, only the cheesecake matters. It’s brick of a cheesecake will make you forget even your BFFs, guaranteed a near sleepless night and will make you wish you didn’t order those jalapeno poppers instead.

vegetarian bonifacio restaurant

Trying to personify vegetarian in the dessert arena, ordering the Very Best Carrot Cake was imperative! The cream cheese icing was a tad too much after having a creamy salad, but a dollop here and there could be spared.

Chocolate torte lazy black cat

That St. Barths Chocolate Torte at the background was not to be messed with. Sweet through and through and only with the vanilla ice cream to counter the sugar kick, this was the devil in disguise. Good and evil on a plate. You ought to consider confessing after this uber-sweet-treat.

If there’s a reason to go back to the Village Tavern, it’s to eat all those blasted desserts. Big enough to feed a village—so that’s where the reference comes from, mate!

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Piece of Cake

cake dessert manila

Of course we know that nothing in life is just a piece of cake. Either it’s a box, a giant slice, a mouthful – but never a wee bite!

Turns out I’ve been hoarding photos in my phone (you hoarder!), which have never seen the light of day. Oh those calories! They need to be let out, to tease and to torture others, not just me!

And so here’s the cake collection as of late, a bit of gelato, but mainly sweets and those treats that keep you up at night.

Starbucks Classic Chocolate Cake: Always a classic, decadent and available. The best pick-me-up for doomsday. Isn’t that everyday?

Manila philippines best desserts

Starbucks Toffee Nut Slice: Invented that holiday name since I forgot its ultra long name that even the barista cannot remember. Cheap and not too sweet, Starbucks’ budget friendly response to the hungry Scrooge–that was me!

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2nd’s Frozen Hazelnut Cheesecake: Topped with a Ferrero ball, it gets creamier and creamier after every bite. More foamy than hazelnutty, feed only to the underweight.

2nd's Bonifacio global City

Village Tavern Carrot Cake: Oozing with cream cheese, the cake is carrot comfort saviour. Moist and chunky, rabbits will go wild and die of OD – on sugar. Good thing I’m more of a cat, you know.

dessert bonifacio highstreet

New Orleans Bourbon Street Mudpie: Zero ice cream, 100% cake.The sweetness level goes overboard so either have the beer or the cake; make no mistake of having both, especially on date night!

fort bonifacio bar dessert

Starbucks Guilt Free Cheesecake: Looks bland but the amusing layers offer vanilla, chocolate and oreo. For a sugar free creation, that’s quite a spectrum and a let’s-pretend-I’m-on-a-diet treat!

Sugar free cake

Caffe Ti Amo Waffle and Gelato: For an often-overlooked joint Caffe Ti Amo has become a haven for the hiding, criminals and anti-socials who linger in Greenbelt 5. The gelato is spectacular, simply because they offer Green Tea. That’s it. Oh, and they have a rocking chair. Beat that.

Greenbelt 5 dessert

makati food

That’s it for my recent phone uploads. It’s been a blast and I look forward to more leviathan servings of cakes this year–starting tomorrow!

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IHOP: Hop Out!

jenina anne gonzales blog food

One of the perks of being an adult is the freedom of having breakfast for dinner—and not paying the price by sitting in the corner for missing out on the other horrid food groups. Pancakes, oatmeal—heck, even ice cream—eat whatever you like—no one’s going to jail for that, unless of course you get from my plate.

fort bonifacio global city

And so that was the plan, IHOP (BGC) pancakes and eggs for dinner as we watch the fading sun. Getting wasted on cream was an expectation, as part of our pre-football game tradition.  Walking it off, maybe. Maybe not.

However getting creamed was more like it.

chocolate chip pancake jenina gonzales

The Chocolate Chocolate Chip Pancakes (2) were supposed to be dessert-and-dinner-in-one chocolate fantasy but regrettably turned out to be a mass of flour fury. Lackluster, powdery and extremely out of shape, it seemed like a practice batter out of my own kitchen, and believe me, I’ve made better pancakes despite my propensity to burn pans. It was a torturous lump to finish, and it did not help that the globs of syrup on the side held at least 100 calories per fl. oz. of serving.

I don’t suppose I will be dreaming of chocolate anytime soon. The chocolate bakemono perhaps.

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The CINN-A-STACK was the opposite, flavor-wise, with a maximum amount of sweetness, but sans the fluff factor; it was a gigantic and dry cinnamon flat-scuit. Is the IHOP kitchen experiencing drought which has led to the desert attribute of its pancakes? The powder  quality is impeccable and consistent, it makes me wonder why Aunt Jemima can’t share her secret with the international trade.

pancake lazy black cat

The New York Cheesecake Pancakes ought to be the bestseller and captured my interest the very first time I heard IHOP in Manila. Drought has conquered this dish too, not to mention the deficiency in the cheesecake (what monstrosity). With nothing left but batter and flour, this super ordinary dish topped with 3 sad looking strawberries deserves entry in the to-go bag.

Nothing I do can give life to those strawberries again. IHOP just killed them and they will find better peace in my stomach.

smokehouse combo

As for the non pancake items (Smokehouse Combo) I’d say they are the reason why IHOP’s existence is justified.

The scrambled eggs were whipped with buttermilk , making them the fluffiest ever mankind has ever seen—enough to make it an 80s icon. If the pancakes were this indulgent, then I would really welcome obesity as a life partner.

j.anne gonzales food breakfast

The Chicken Fajita omelette was a mega Mexican protein portion, complete with salsa and whipped cream enough to justify its 1,000 calories! Just mambo off the saturate fat, and we’re good to go!

smokehouse combo j.anne

The hash brown appeared like messy strips of greasy pik nik but were seamlessly cooked. Too bad IHOP had no mustard (it’s just me but you would love it with the usual catsup). The eggs and has brown went perfectly to the tune of an awesome breakfast. If only the pancakes sang the same song—perhaps they were tuned to fit a requiem—then this would’ve been one heck of big breakfast for dinner which I have always dreamed of.

jenina gonzales blog

However the pancakes, the stuff of which my dreams are made of, were just a dry disaster. And now there’s one less comfort food in my list and the new theme of my nocturnal paranoia.

Oh IHOP, keep on clucking—I’ll be back for those! And if you can’t find help from someone named Jemima, try someone close.. Jenina (cough, cough.. me). Promise to work beside a fire extinguisher.

football lazy black cat jenina gonzales

*An aftermath of the dryness disaster caused a chain reaction all the way to Emperador Stadium at McKinley Hill. Apparently it was not enough to ruin my digestion, my team got creamed as well. Ah well. I HOPe we learn from that flourry of mistakes.

 

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Fancy Cakes

When I peeked at Fancy Cakes (Magiting St.) with the best that my mundane eyesight could do, I spotted no Angry Birds or Plants vs Zombies cakes in the chiller. No Twilight-themed cakes either or I would’ve dashed so fast even Edward couldn’t catch up. It was just cheesecakes and chocolate cakes staring back at us. I knew the coast was clear. 

The cakes were less than frilly, as one would expect, but with delectable-sounding cheesecake and chocolate cake variants staring back at you, this is fancy enough for me!

The chocolate cakes I spotted came in 3 variants: Decadent, S’mores and Romeo and Juliet, all priced reasonably at P70 a slice, while the cheesecakes at P80 per slice were just as mouth-watering: Nutella, Blueberry, and Oreo.

Romeo and Juliet (Black and White)

Romeo and Juliet was the black and white cake, with dark and white chocolate filling the layers, making a really pretty picture. The taste wasn’t all that fancy (or maybe I’m not much of a white chocolate person) but all right for its price range.  Of the chocolate cakes <P100 per slice, this one makes it to the top list. Competitors within range offer spongy, chiffon-like cakes or overly sugary batters that are heavily commercialized and far from satisfying.  At least at Fancy Cakes, there’s a “comfort food” vibe to the place, especially with neighboring Moonleaf Teahouse, so nearby residents may consider this for their next tea time.

Nutella Cheesecake

The Nutella Cheesecake had mini swirls of nutella, but the hazelnut flavor was barely discernible. The cheesecake was about an inch and a half high, firm and on the cheesy side (vs creamy which I hate). Despite its seemingly minute serving, it was rather compact and filling. The cheesecake base was great because it didn’t get all oozy or crumbly. The crust was thin but at least not bathed with sugar, which made the cheesecake the central part of well, the cheesecake – which ought to be the case.

If I ever get lost in the Magiting-Maginhawa area, which is very likely to happen, I’d most probably try the Oreo Cheesecake, and of course cross over to Moonleaf for an Oolong fix. Now that’ll be one cheap, fancy treat!

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Another Parvati Cheesecake

I never thought Cebu Pacific’s delayed antics would ever get to me, but maybe it’s the awful November heat so today, I wasn’t very forgiving. Spiteful perhaps, having seen a shoeprint on my checked-in backpack. Come on, my backpack is probably the lightest item that ever rode the conveyor belt, what could possibly be the reason for kicking or stepping on it? It’s pure black, so don’t tell me it resembles a soccer ball, a weighing scale or even someone’s face. Cebu Pacific, you owe me laundry!

Oh, and add the chirpy cabbie who just had to pretend to be a human taxi meter with an inaccurate sense of distance, and I wonder, “Since when did Wednesday the 9th become the new Friday the 13th?”

I needed cheesecake.

I ran to Parvati and bought whatever I saw first. It was a wee slice priced at P140, but the Triple Decker Chocolate Cheesecake by Kusina Torre seemed to calm the raging storm and I suppose that ought to do the trick.

The decks include: fudge brownie – cheesecake – butterscotch brownie.

The fudge brownie and cheesecake were all right – what you’d typically expect from their “traditional” flavor. The layers weren’t extraordinarily spectacular but are great enough to be comfort food variety. The brownie though is compact but not dry, which makes a perfect partner for tea.

The bottom brownie seems like a repetition of the fudge brownie, but this one was topped with something nutty-butterscotch. At first glance, I thought it was oats (like revel bars) so I instantly shoved a giant mouthful, but had to cry out when I detected nuts. Not really a “nut” fan, the cheesecake could do without this nutty layer, but I suppose for those looking for a sweet crunchy center, this ought to do it. (I scraped out mine, sorry!)

This lengthy critiquing has got to end, since I did finish the cheesecake in one sitting. It’s really filling, so good thing someone decided to invent caffeine-free green tea or I’ll be up all night blogging about Cebu Pacific.

And I’m not even a travel blogger. Yet.  LazyBlackBackpackCat.wordpress no way! Too lazy for that.

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Hungry at UCC

http://www.myfoodtrip.com/reviews/218264/ucc_caf_terrace.htmAfter indulging in Parvati’s sugar-free Carrot Cake, it was time to move on to the neighboring UCC Cafe Terrace and sample something just as splenda-rrific. This sugar allergy has definitely caused me to splurge more, but on the upside, allowed me to venture in Trinoma’s hard-to-get outdoorsy woodlands (except for the valet patrons) and find a spot in the spacious UCC Cafe Terrace.

 

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Lunch was pure comfort food: Chili Garlic Spaghetti with Spinach and Shrimps at P349. No bread was served on the side (not that I care) but the sauce was light and appealingly bland—suggestive of an MSG-free concoction, just the way Japanese spaghetti should be made of. With only 3 shrimps that I wouldn’t exactly describe as giant or prawn-like, at least the sauce made up for the filling factor. Sugoi!


http://farm5.static.flickr.com/4084/5066638897_cd728485a3.jpgFor dessert, I first set my eyes on the Blueberry Streusel Cheesecake which was very tempting with its colorful swirls of blueberry sweetness, but then again, if I were bring life to this sugar abstinence I must play the part.

“One slice of sugar free Blueberry Cheesecake, please!” Ah yes, more like it.

My brother went for the Matcha Parfait, apparently trying to derive his lunchtime tea from this creamy dessert. If my allergy is to sugar, then his is to cream.

“No cream on my parfait please” he said, as I nodded in sisterly pride.

All right, for the verdict:

UCC Sugar Free Blueberry Cheesecake (P245)

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Served plain, just like the typical New York Cheesecake, the Blueberry topping (more of siding) is placed on the side as an orb of cream, blueberry and splenda. (Top row, middle in photo. Find that orb!)

Naturally fruity, sweet and light, the blueberry serving can be restrained and skipped if you wish (I did, after tasting a dollop). The highlight of the dish is the cheesecake itself. There is no hint of cheap creaminess that we find in commercial cheesecakes, that is used to extend the batter. Instead, we get pure, solid cream cheese that can make any cheese lover (yours truly) wolf down a slice and forget that the blueberry siding even existed. The graham crust is light and devoid of the annoying crunch we get from too much sugar (in this case, no sugar), as it molds well with the cheesecake. In overall this is authentically delectable dessert for the cheesecake lover—made more alluring with its sugar-free component.

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UCC Matcha Parfait (P219)

Served on a tall sundae glass, this towering green monster was a sight to behold, with layers of ice cream, fruits, azuki and nata de coco. It seemed like the undisputed Japanese dessert, and I could spy the girl on the other table drooling as my brother attacked his monstrous opponent with his spoon. 2 scoops of green tea ice cream by FIC (Fruits in Ice Cream) topped the parfait. Azuki with green tea ice cream makes a sweet treat; with the nata, creates a jelly component that kids will love.

If UCC ended with that concoction then my brother would’ve gone home in a high. However, the pineapple/fruit cocktail juice that was generously drizzled removed the zen from this Japanese dessert and turned it into a sugar frenzy. I wonder how the girl from the other table fared, seeing her attack her newly served parfait (with cream) with gusto. Chances are, she lost the battle as well.

Otherwise, as a respite from the clutter of Starbucks or the mindless chatter at Conti’s, UCC Cafe  Terrace is the nearby solace for the civilized and comfort seekers. The service is a bit nasty and slow, and it can irk you if you’re in a bit of a hurry. If you like the food though, lesson learned, bring your own tumbler. And a calculator, while you’re at it.

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The Cheesecake Club

The Cheesecake Club was borne not out of the obvious intention of dissecting, picking on and callously analyzing the said dish, spoon by spoon till all there’s left, if any, is a microscopic graham crumb. By the way, that method is so Book Club, which is the last model I would look up to from club-governing advice.  Instead, the Cheesecake Club was formed out of the urgency to create a temporary respite and shelter from the malevolent world by means of a gastronomic tête-à-tête with close peers. In short, it became an excuse to eat and meet old friends.

The natural offshoot was of course to reach heights that could sidestep a cheesecake connoisseur. Equipped with this newfound discriminatory palate, even outside the club’s discussion circle, I have found myself choosing, or rather craving, this wonderful creation on a regular basis. Cheesecake certainly has this enigmatic pull on the forlorn, and for those harboring the spirit of gloom, this dessert offers the only ray of sunshine, a spark of hope—I suppose you get the picture, and no, I do not mean unearthing the inner poet. This tribute could perhaps go on epically so as abruptly as this club started, I shall end this before it moves on to an elegy. A cheesecake review, in case you’re expecting one, is also not in queue since I fear our club’s lack of adventure outside the Ayala stretch will only leave readers dawdling with such a localized, biased and slightly boring list. Manila’s Top 10 Cheesecakes are adequately showcased in http://www.spot.ph/eatdrink/48031/top-10-cheesecake-in-manila with the Upper East Sider in mind so if you’re a Brooklyn bloke, your wallet’s not making the cut in this list, except for Starbucks cheesecakes made especially for the penny pincher.

Cheesecake is typically envisioned as the graham crusted pie with the creamy, off-white, cheese-infused core. New York Cheesecake is commonly regarded to be the poster boy for the generic (or is it basic) cheesecake, but there’s more to the cheesecake than the assortment of fruity and fab toppings. In fact what’s distinct about New York cheesecake is its heavy usage of cream, making it perhaps the richer and fluffier variety. Localized cheesecakes—and yes, the diversity can make you really hungry—are so abundant and unique in forms, reading them all in Wikipedia can be quite the feast. (Look up “Cheesecake” in en.wikipedia.org, where I sourced most of my cheesecake facts.)

As has been started, the cheesecake center is never limited and singularly regarded. Calling the middle batter Plain Jane screams of ignorance and inconsideration. Simple is not something you’d call a cheesecake, and every batter is luxuriously made and personalized to suit varying palates. Even down to the cheeses used, the assortment is extraordinary, remarkable and definitely not limited to the grocery variety (parmesan anyone?). The trait of the cheesecake is not limited to just being “creamy and firm.” There are preferences to the dry and crusty kind (made possible by the cheese selection), while some tend to blend in a childhood favorite Jell-O to create a glutinous, stable and jam-packed dessert with the perennial wiggle.

With the prevailing clamor for provisions for the vegetarian, vegan and everything else in between, soy-based cheesecake has become the next-big-thing in the baked goods category. While it make take some time for this delightful, dairy-free blend to reach Philippine shores, I cross my fingers and fervently hope with one eye open that Starbucks will soon launch the All-Soy theme this coming rainy season. Having fully played the Adzuki craze which by far is less mainstream and too Japa-niche for the local taste buds, Starbucks or any other local café might as well bring in Soy, which for us goes by much more recognizable names: soya, taho, tofu and tokwa. Collecting pet names for soy is enough reason to call it a regular Pinoy delicacy.

Moving to the outside layer (oh I’m sorry, the crust), which by now must be an obvious fact is not to be limited to graham crackers solely, is where another kind of fun starts. Graham cracker-based crusts are classic, but introducing more or different ingredients in the mixture can make all the differences among a blueberry cheesecake, a NY Waterbathed Cheesecake with Flaxseed/Pecan Crust and a Nutella Oreo Cheesecake. Now which would you prefer? Oh wait, on a diet? No reason to forego the cheesecake; simply opt for crust-less instead. The crust can include anything but graham crackers: cookies, biscuits, digestive crackers, seeds and nuts, flaxseed, sesame seed, nut flour, whole grain, muesli, oatmeal, chocolate chips and morsels, coconut or even raisins for your grandma’s birthday, while you’re at it. Going overboard with the crust cannot be treated with disdain because it can be call for resourcefulness, economy, personalization, and let’s not forget, innovation. Well, while we’re talking about going overboard, why not jump over the cliff of non conformity as well: ditch the well shaped and grainy crust and reach for the brownies, chocolate cake or ice cream from your nearest grocery or better yet, the fridge. Ah yes, whoever calls cheesecake a boring piece of dairy sludge ought to be thrown in a boiling mud pool. Did anyone say Mudpie? Indeed, even mudpie would make a great flavor and potential base for cheesecake.

 Many consider the crust as the most boring part of the cheesecake, to which I would have to agree 90% of the time, as the bakers/sellers tend to stick to the classic mix and deny any form of originality for fear of deviating from grandma’s beloved recipe and losing all beneficiary rights to her kitchen knick knacks. Unfortunately for the narrow minded, during grandma’s prime, only graham crackers were present and diabetics had no voice and world-turning demands on their sugar requirements—either you eat or you don’t, live or die—the choices really were much simpler. Modern day though considers so many consumer classifications (the diabetics, vegetarians, lactose intolerant and have you met the adult picky eaters and orthorexics? They’re coming out of the pantry next.) that food choices have copiously flooded our stores and have given rise to novel yet curiously neat products like flaxseed, splenda, and gluten free cookies that have found their way into our pie crusts. The result is an infinite and deliriously merry mix of flavors, shapes and textures that can be tweaked and customized to complement even the quirkiest cheesecake flavor. Has anyone tried Chai Tea Latte Cheesecake or Chocolate Taro with Adzuki Crust?

 Last but not the least comes the topping, another sacrificial component to those who prefer the au natural style akin to the New York Cheesecake, sometimes repositioned—but certainly not demoted—as a sweet or saucy siding. Oftentimes the name of the cheesecake and overall pastry theme is dictated by the mind-blowing and perky topping—blueberry, oreo, pumpkin, key lime, chocolate chip, apple caramel, vanilla cream. The cheesecake proper may become the secondary choice as the additional flavored portion, to either emphasize the theme (as is the case of the Tiramisu Cheesecake with ladyfingers and coffee sprinkled all over the cheesecake or Oreo Loco 

which is as obvious as it can get) or to create the super cheesecake combos that offer at least 2 flavors enough to compete with ice cream (Who hasn’t been tempted by cherry truffle cheesecake or Oreo hazelnut or triple chocolate dream?) The temptation created by these wicked concoctions can easily get us to blindly chuck that weighing scale outside the window—evil indeed—but the bliss of finding that dreamy cheesecake wrapped in a perfectly sweet, lightly creamy and heavenly theme is enough reason to celebrate the triumphs of God’s wonderful creation, the cheesecake.

And so I take back what my initial reason was for coming up with this mindlessly named gathering. All right then, the Cheesecake Club was formed, partly to talk and gossip, partly to have a reason not to go home and play video games all night, but mainly to have an excuse to feast on one of the world’s finest creations with mates who share the same passion. We have yet to find that dreamy decadence, the holy grail of cheesecakes, but the weekly endeavors have been rather satisfying and filling and give the club all the more reason to convene and bite away.

We are open to members who share the same infatuation with the eponymous dish and welcome even strangers, so long as the next cheesecake’s on you.

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