Sweet Sensations: Cheesecake
Should cheesecake be sold cheaper? That is the question sticking to everyone's tongues as they taste the sweet sensations of one of the most tantislising, bestselling foodstuffs around.
Why should cheesecake be sold cheaper? Quite fankly, it's because there would be more sales. But would companies make more money? We'll never know until we try.
Cheesecake isn't called cheesecake for nothing, either. It has cheese in it, making it a source of calcium.
Would selling it cheaper cause a bigger obesity epidemic? Well, we'll never really know but chances are, yes. Although I love this tantilising foodstuff, we should eat it in moderation.
Try this tasty cheesecake recipe!
CSR Lemon Cheesecake Recipe
Serves 8-10
Base
2 cups sweet biscuit crumbs
125g butter, melted
Filling1 packet lemon jelly crystals
3/4 cup boiling water
1/4 cup lemon juice
1 teaspoon grated lemon rind
375g can evaporated milk, chilled
250g cream cheese, softened
1 cup CSR Caster Sugar
1 teaspoon vanilla essence
Fresh fruit to decorate
Preheat the oven to 180°C. Make the base by combining the biscuit crumbs and melted butter. Press onto the bottom and sides of a buttered 23cm spring-form tin. Bake for 10 minutes. Cool and chill.
To make the filling, first dissolve the jelly crystals in the boiling water, add the lemon juice and rind and set aside to cool slightly. Meanwhile, beat the evaporated milk until thick. In another bowl beat the cream cheese until smooth and blend in the CSR Caster Sugar, vanilla and beaten evaporated milk. Fold in the warm jelly mixture. Pour into the prepared base and chill for several hours or overnight. Decorate with fresh fruit.
So, in conclusion, the prices of cheesecake should just remain the same. It still tastes good, though!
Watch out for cheezel's Sweet Sensations: Chocloate Eclair, coming soon to echeat!