If you ever want to sit on your butt at the end of a long day, feeling super fat and completely unwell, follow-up National Lasagna Day by eating leftover lasagna the next night and follow that up with a nice big slice of National Cheesecake Day.
Is there any dessert more grossly rich, and in need of a glass of milk, than a slice of really hardcore cheesecake? The cheese that is used in cheesecake is none other than the super fattening cream cheese. A little bit spread on a bagel is delightful, of course, just enough to be filling. Two cups of it shoved into a cake with butter and sugar, however, usually comes with an inevitable dose of alkaseltzer, especially when you’re using it to chase a giant chunk of lasagna which is already filled with mozzarella, parmesan and ricotta. I mean, whoa, so much cheese! I’m so sorry tomorrow me!
Cheese cakes are often coated in strawberry or blueberry sauces, but your best bet is to get some kind of chocolate or graham cracker crust under that bad boy and eat it as is. Cheesecake is so rich, creamy and filling that trying to make it better with fruit just seems like a sin. Don’t add whipped cream, chocolate chips, caramel syrups, either, but certainly don’t add fruit! It’s not as if something more nutritional is going to counter act or transform it into something healthy. We don’t drop a pecan pie over a bed of lettuce, do we?
Back in April we actually celebrated National Cherry Chessecake Day, but that doesn’t really count as fruit. These days I’m allergic to them (cherries, I mean), but I’ve never really considered cherries to be a fruit. They’re simply too yummy. Certainly those maraschino cherries are not fruit. At one time maybe they were, like the way peanut brittle was at one time composed of a nut.
Wait, what was I saying? Oh, now I remember. Good lord, I feel fat!
See you Tuesday for National Raspberry Cake Day!