Cheesecake shake: attempt 1
Katz’s has an awesome cheesecake shake: deliciously cheesecakish, and thick as molasses. Only one time have I encountered a shake on the same level of gastrointestinal delight– a butterscotch shake from a small food place on the Strip in Las Vegas.
Christmas is about the only time there’s cheesecake in the house, and ice cream also, so I figured instead of a slice of cheesecake and a glass of ice cream, I’d attempt to recreate my favorite thick shake. I tried 1 part milk to 2 parts ice cream and 1 medium slice of cheesecake. Unfortunately, this attempt didn’t have the chunkiness of the Katz’s shake, and was too thin. Really, what’s the point of a shake that isn’t thick enough to be eaten with a spoon? You might as well just add sugar to some milk and call it a shake.
My next attempt (tomorrow– we always have cheesecake left over) will use less milk, maybe some cream cheese, and I’ll blend it for only a couple seconds. Hopefully that’ll keep the cheesecake from breaking up too much; the cream cheese trick is something that I’ve seen in multiple shake recipes. I’m apprehensive that it may end up tasting like cream cheese, but the Internet never lies
I’m the only one in the family who eats cheesecake, so I have about 6 more attempts.
Possibly relevant posts:
- Successful culinary experiments (9/30/2008)
- Bajan Food Part I: Sweets (11/3/2008)
- Goat cheese, arugula, and chorizo (9/14/2008)
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