Strawberry Blonde Cheesecakes Have More Fun, Especially at The Brooklyn Diner

I almost forgot to mention that after the Indian meal and after the reading Patty and I went for coffee and dessert at The Brooklyn Diner. You know my parents really like The Brooklyn Diner: it’s on 57th Street and the food there is really good, I gotta say. Plus the service is really attentive, the decor is kitschy and my brother got a picture with Tony Bennet there once.

We were seated next to a girl who was eating by herself reading a City Opera program. Reading the dessert menu, our attention went immediately to the strawberry blonde cheesecake—because it was in a box and it said FAMOUS and had a quote from Gael Greene in New York magazine saying “it’s worth a month on the treadmill.”

So here it is, with Patty pouring on the chocolate sauce:

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You know I have a theory about cheesecake. It goes something like this: Adam’s Theory About Cheesecake. Cheesecake can only be so good. I love cheesecake, but if one were to graph the effort one can put into a cheesecake and the way it pays off in taste and flavor, you would see that at a certain point no matter how much additional effort you apply it’s going to taste just as good as the good cheesecake you could make without that extra effort. Because good cheesecake is light and rich and fluffy—and you do those things in the assembly, by beating it properly and baking it properly. If you bake it in a water bath that makes it more satiny. But beyond that, again, it can only be so good.

Ok, ok, your theory sucks. How was this one? I liked it. Patty and I gobbled it up. The girl next to us eyed it over her opera program. We threw a fork at her. It was a lovely evening.

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