Friday, April 24, 2009

Long Blonde Life, 20 April 2009

Since not all my hundreds of blog readers are on Facebook, and since no one seriously reads everything their "friends" post on Facebook anyway...

If you think a cheesecake takes a long time to bake, try baking it at 225 F. instead of 325 F.

But try not to try this an hour before you want to go to bed.


Ma Hoyt said...

Was there chocolate in it?

Was it eatable?

Sharon said...

1 - No real chocolate. It was a raspberry white chocolate cheesecake. Because it was for other people and one of them suggested that flavor.

2 - Sure it was EDIBLE, Mommy really! how could you even imply such a thing?? (Although frankly, I found the batter sickeningly white-sweet.)

As we ended up with enough batter for a whole 'nother cheesecake, I may just have to get a second crust and add some real chocolate. ;)