CHEESECAKES
So here we are, a mere 3 weeks and 2 days or so since my last post. Not so much striking while the iron is hot as striking after the iron has been in the fridge for a fortnight and then kicked into a snowdrift. Nevertheless, I've got hold of the iron now and regardless of temperature I'm striking with it for better or worse. And as it turns out this week, one of those 2 options turns out to be entirely and biliously correct. Cheesecakes, then. Or more accurately, my idiotic idea that I should try to make something that's true to its actual name. Because let's face it, cheesecakes don't taste of cheese, do they? In fact, it tends to be that the less they taste of cheese as opposed to e.g. chocolate, strawberries and...er...New York (to name 3 popular cheesecake flavours), the better. So why not make ones that actually taste of cheese? After all, cheese - albeit mild cheese - is the main ingredient. How wrong can it go to just add more of what it's made of alrea