Remember that time I flew from Canada to the United States and my time-zone-warped self desired and received two huge slabs of cheesecake from The Cheesecake Factory for dinner? And it was amazing? And it made me regret all the times I’ve wanted The Cheesecake Factory before but talked myself out of it? And I vowed never to talk myself out of eating extravagant cheesecake from The Cheesecake Factory ever again?
Readers, we went to The Cheesecake Factory. It was glorious.
I really love cheesecake.
We then braided each other’s hair, looked at pictures of cute baby animals on the Internet, rated our favourite shoe designers, talked about boys, and became hysterical for no reason. Because that is what people with oestrogen do.
(Okay, there’s a chance we actually did do two of the things in the above paragraph.)
Anyhoodle, what I actually meant to say is that while I loved the peanut butter insanity and original graham-y goodness of my last Cheesecake Factory adventure, this time I went for a different flavour that called to me equally as strongly: the White Chocolate Raspberry Truffle Cheesecake.
Deep dark not-too-sweet chocolate cookie crust. Classic creamy cheesecake with tangy raspberry swirls and white chocolate chips throughout. More white chocolate on top, and a dollop of whipped cream.
Yes. Really yes.
Amber followed her heart to the Ultimate Red Velvet Cake Cheesecake, which alternated layers of red velvet cake with classic dense cheesecake before being topped with cream cheese frosting. A few bites stolen, and I finally started to understand a little of what this red velvet flavour thing is about.
I would like to swap all of Canada’s Starbucks stores for The Cheesecake Factory. I mean, honestly, do we really need Starbucks, Tim Hortons and Second Cup all competing on the same street? No. We do not. But we do need ridiculous mega-corporation mass-scale factory cheesecake. WE JUST DO. Preferably available 24/7.