Sweet Tooth

I am not a dessert person by nature. I'm the freak who will order the cheese plate for dessert when everyone else is getting their creme brulees and flourless chocolate tortes. Copious stacked layers of sugar don't do much for me as a rule.

However I am a human being and occasionally I do get a hankering for something sweet. This is usually limited to a pretty finite group of offerings. Red Vines licorice is nothing short of amazing (unfortunately, it seems to be a product limited to the West Coast and I can't find it here in the Northeast....and trust me, Twizzlers are a piss poor substitute). I love a good Southern red velvet cake with butter cream icing but given its richness, only once in a while. You can't beat real down home southern bread pudding; the rough cut stuff with lots of raisins and hard sauce simply sings. And once in a blue moon, I crave a simple cheesecake.

Now on the subject of cheesecake, I appreciate the virgin version. No adornments of fruit stuffs and chocolate and all that silly hoo haw. A simple cake with a light graham crust, easy on the sugar and light on the tongue can be a pleasurable dining experience. Strangely I have had a hankering of late for a small slice.

I went to a trade show held at a hotel in Times Square today. I plied my business trade until the early afternoon. On my way back to the subway I passed Junior's. Now if you're not from this neck of the woods, Junior's is the end all be all for cheesecake. They've built a long history on their baked products but most specifically for their signature cheesecakes.

I went into their modest bakery and immediately selected a petite and plain cheesecake--I think they call this a "weekend cake" for its abbreviated size. I lovingly carried it home in my arms in the subway. And perfection? That is what I am talking about. Not too sweet but rich and smooth in your mouth. I'm so glad that Junior's made the trek across the Brooklyn Bridge for us poor Manhattanites. My happy belly salutes the good people of Junior's.