25 April 2012


If there are two types of cake that are classic, and yet done to death by just about every restaurant out there, they are red velvet and cheesecake. On their own, each has their place, but short of the best cheesecake you’ve ever had, they all seem to run together. Find a way to combine them, however, with a dash of creativity thrown in and you have something truly worth your taste bud’s time!
The Tie-Dyed Cheesecake can only be found at Everything Pop in POP Century. I don’t know about you, but I love finding unique items that can’t be tasted anywhere else on property. The cake is half red velvet and half cheesecake. By placing the red velvet on the bottom, the need for a graham cracker crust, or any other type of crust for the cheesecake, has been eliminated. The cheesecake itself is a whirl of colors, which is accomplished by divvying up the cheesecake batter into separate portions and adding food coloring. From there, large dollops of each color are added, swirled together, and repeated until the cheesecake portion reaches the desired height.

I know there are those of you out there who love graham cracker crust with your cheesecake, unfortunately, I am not one of them. The cushiony, spongy texture of the red velvet cake, however, is right up my alley! It pairs well with the creamy texture of the cheesecake, and both are very sweet and rich. While I’ve never had a problem devouring a whole piece of the Tie-Dyed Cheesecake, I could see splitting a section as a viable option.

If I have one complaint, it comes from the red velvet cake. It does tend to get a bit oily at times. Obviously, the cake is sopping up what is coming from the cheesecake, but it can make it a bit greasy at times.

Considering that Everything Pop is situated right next to the 1960’s section of POP Century, the Tie-Dyed Cheesecake is a wonderful way to pay respect to that bygone age. It may be a bit out of pocket, but this dessert is worth the miles and calories!

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