When I was young my parents would take me to the St. Gennaro Feast on Manhattan’s lower east side. I remember visiting one of the outdoor cafe’s with customers buzzing around after too many espressos with Sambuca, eating authentic ‘Italiano’ cheesecake. I recall tasting a bite of their cheesecake and finding it heavier than I would’ve imagined.
Whether it was a Ricotta cheesecake, a cheese made from the water left over from milk during cheese making or Mascarpone, a cheese derived from milk cream, they both tasted very good but heavy.
When I tasted cream cheese cheesecake, my world brightened. I also thought that a lighter taste meant a lighter waist. But alas no. I learned this the hard way when on a cheesecake kick it was remarked that I had gained an awful lot of weight. I finally realized that each slice has between 20 and 28 grams of fat. Oops.. I now take very small bites of cheesecake like many others which was the inspiration behind cheesecake bites.
Some really impressive cheesecake flavors include: Chocolate mousse cheesecake (covered in Belgian chocolate), sweet potato, almond mocha, espresso and, chocolate walnut cheesecake. If you want to try a cheesecake recipe for yourself this is a super simple one from Betty Crocker and this is a little more in depth from King Arthur Flour
with ‘More to Explore’ at the bottom of the page for special flavors and combinations.
I am waiting for cheese Kringle bites. They are another cheesy sweet that has to be taken a little at a time, but better than nothing I guess.
Featured Photo by Mike Pellinni on Unsplash
Inline Photo by Alireza Etemadi on Unsplash