During my usual I-just-want-to-stay-in-bed-avoiding-people Monday routine, a particular Twitter trend caught my eye: National Cheesecake Day.
Call it destiny or coincidence — either way, I had good a reason to get out of bed.
A small part of me felt a little guilty searching "Cheesecake" through the Indy
archives at 9 a.m. on a Monday — a very small part — but the feeling morphed into gluttonous lusting for all things cheesecaked, breakfast, lunch and dinner.
Peace, Love & Pancakes flight at Over Easy: Fred’s Hawaiian, a Colorado Blueberry Streusel, and a New York Cheesecake.
Don't even act like cheesecake can't or shouldn't happen before noon. Just ask Over Easy, A Daytime Eatery
, perennial Indy
Best Of award winner and home to the most interesting cheesecake pancakes we've had in quite a while.
Eating lunch is also important for your overall health, though oftentimes is left up to chance. How about more cheesecake?
Paris Crepe's Cheesecake crepe
A Springs' staple has been dishing one rendition that seriously never fails. Paris Crepe
, which recently expanded to Manitou and Denver
, first flaunted it's cheesecake prowess in a summer 2010 review
, proving a touch better than its savory options and "brilliantly incorporates graham cracker crumbles for taste and texture." Sign me up.
Finally, what's a day without a nice home-cooked meal?
I'm thinking we go outside the box and try cheesecake.
Carla's Cheesecake Delight, from R&R Coffee Café
Courtesy R&R Coffee Café
, our fall 2010 recipe guide featured a fool-proof recipe for "Carla's Cheesecake Delight
," a rich, decadent take on Irish Cream Cheesecake.
From Executive Chef Carla Erick at the time:
I've always been a sucker for a good cheesecake, and about 15 years ago, I stumbled across this recipe for an Irish Cream Cheesecake. Using family members as guinea pigs, I've tweaked and perfected it, and they've never complained. Once I had access to fresh espresso from our coffee shop, this recipe took on a whole new meaning. Again, nobody at the coffee shop was complaining when I "forced" this new recipe onto them. The only response I get from this is, "When are you making it again?"
And just like that, another Monday in the books.