“Marygene, girl, this is the best lime cheesecake I ever put in my mouth," Mr. Collins said from the back booth. I stood up straight and smiled. "Thank you, Mr. Collins. That's so nice of you to say." "Is it a new recipe?" his wife, Nita, asked. "Not really. I tweaked it a tad. I added a bit of cream at the end that I folded in by hand. It makes the batter bake off light and airy." "It does. So good." Nita took another bite. "Every time you tweak another recipe, you bring me a slice for dessert." "Yes, ma'am," I said.” TweakCheesecakeComplimentary Book:Southern Sass and Killer Cravings Source: Southern Sass and Killer Cravings
“Behind the counter, I placed the pre-sliced pumpkin cheesecake with caramel pecan topping into the refrigerated glass display case. My cheesecakes were a thing of beauty. The delicate, spicy ginger-cookie crust gave the bottom a nice firm bite at the end of the airy whipped cream-cheese filling. It boggled my mind as to why people only indulged in delicious pumpkin once a year. Not at our diner. You could get a cup of pumpkin-and-black-bean soup with lump crabmeat or shrimp, or a spiced pumpkin muffin, on certain days of the week throughout the year. We attempted to rotate our daily offerings to keep them fresh and desirable.” PumpkinCheesecake Book:Southern Sass and a Crispy Corpse Source: Southern Sass and a Crispy Corpse