Don’t Think of it as Fat, it’s Sex on a Plate.

My regular Sunday night get together was a little different this past week, as there was a birthday and for birthdays we always try to bake a cake. This week I was responsible for the task and I have to say, I’m no baker. I even messed up cookies out of a box last week. I asked the birthday man boy what his favourite cake was and amongst his list was cheesecake, AND HOW could I pass that up. Everyone knows that if done right it can be sex on a plate, even the gays I made it for! And what better way for me to make this cheesecake than to watch The Golden Girls on my dvr in the process. Yes, this is a very gay post but keep with me…

I figured the gays would like to know the fat and calorie count of the cake. I did some calculations of the ingredients and how many slices I would expect to get from the cake and well, it’s not looking pretty. I decided to tell the gays as they were eating this delight: each slice had roughly 27g fat and 360 calories.

Jaws dropped and I swear there were some people who were about to spit it out and one even looked ready to throw it at me – I’m talking about you 30MinuteAbs. But it was too damn good and they kept eating. You know you’ve struck gold when gays disregard fat count and calories for a sweet sweet slice of cake!

Strawberry Vanilla Chocolate Crust Cheesecake

Ingredients and how-to after the jump.

As a kid I was partial to making cheesecake. It involved no cooking and was so easy to make. I pulled a few ideas together and came up with the following, its actually pretty simple, just a lot of patience.

Crust:
10oz Chocolate Chip Cookies (crushed)
4oz Butter (melted)

To crush the cookies, I placed them in a Ziploc bag and crushed them with a meat hammer. I’m sure a rolling pin would have been easier but oddly I don’t own one, huh. Once these were crushed I put them in a bowl and added the melted butter. Mixing the crumbs until butter was completely blended in, I then put this in the pan and pressed down firmly.

Chill in fridge for about a half hour.

Mixture:
48oz LOW FAT Cream Cheese
2 cups of Icing Sugar
2 tbsp Flour
6 lg Eggs
2 tsp Vanilla Extract
1lb Fresh Strawberries

There are two steps to the filling, kinda twice the work, one step for the vanilla mixture and another for the strawberry filling. Essentially the same, but they need to be done at different times due to setting.

In a large bowl, put half of the LOW FAT cream cheese, 3 eggs, 1 tbsp flour and 1 cup of icing. Mix with a hand blender until smooth and creamy with no bumps. Add the vanilla extract and blend for another 30 seconds. Pour this mixture on the crust. Leave to set until firm, at least 20hrs.

Do exactly the same for the strawberry mixture, except this time puree about half the strawberries in a blender then add this as you would the vanilla. Mix until creamy and even. Pour this over the top of the vanilla and let set, again for another 20hrs.

Topping:
Puree about half the remaining strawberries, and chop the other half into quarters. Place the chopped strawberries in the center of the cheesecake, then pour on the puree mix.

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Still got Straw-Bs to use up? Check out 100 Ways to Use Strawberries