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RUTH BONNEVILLE \/ FREE PRESS<\/p>\n
Linda Peters, manager at Goodies Bake Shop, says the Kraft Dinner cheesecake is the most fun collaboration the shop has ever done.<\/p>\n<\/p>\n
But now Kraft Dinner is stepping boldly \u2014 some might even say wildly \u2014 out of its lane.<\/p>\n
For the first time ever, the definitive Queen of Convenience Food (our capitals, not theirs), has crashed the dessert chiller cabinet with this cheesy, sweet and salty take on its classic supper: the KD Mac & Cheesecake.<\/p>\n
This triple-threat double-dairy delight incorporates actual KD powdered cheese baked into the graham cracker crust and folded into the cheesecake batter. (Don\u2019t panic; the elbow macaroni sits this one out, thankfully.)<\/p>\n
It\u2019s a dream come true for KD diehards who have secretly wanted to slide their favourite comfort food onto the pudding platter.<\/p>\n
\t\t\t\t\t\t\t\t\t RUTH BONNEVILLE \/ FREE PRESS<\/p>\n Goodies Bake Shop is the only place in town to get the Kraft Dinner-infused dessert.<\/p>\n<\/p>\n In Winnipeg, the confectionery is only on sale at Goodies Bake Shop (1124 Ellice Ave.), where owner Linda Peters has been busy fielding orders since she started selling slices of the cake two weeks ago.<\/p>\n Peters was hesitant at first when she was first approached by the Kraft Heinz Company to create the nine-inch cake. Each baked treat yields 12 slices, with a $5 price tag per slice or $50 for the whole cake.<\/p>\n \u201cI thought this can\u2019t be real; it\u2019s too weird. But I was also intrigued enough to look into it. And after talking to the team I thought let\u2019s give it a shot,\u201d she says.<\/p>\n \u201cIt\u2019s the most fun collaboration we\u2019ve ever done.\u201d<\/p>\n While the idea might not make sense on paper, it\u2019s clearly a winner on the tastebuds; to date Peters has sold 1,500 slices and expects to be shifting a lot more before the limited time offering ends this Friday.<\/p>\n \t\t\t\t\t\t\t\t\t RUTH BONNEVILLE \/ FREE PRESS<\/p>\n Goodies manager Linda Peters says the cheesecake has proven popular.<\/p>\n<\/p>\n The flavour is proving to be so popular that curious customers who\u2019ve bought just one slice have been returning in droves to the bakery to place orders for the entire cake.<\/p>\n \u201cWe are having to bake it almost every day, in large batches. It\u2019s a big New York cheesecake, so it has to bake, then it has to cool and rest, and then it has to be semi-frozen prior to cutting because it\u2019s very soft. It\u2019s been a constant cycle of baking, setting, freezing and cutting,\u201d Peters says, noting the savoury-sweet cake is far more popular than she had expected.<\/p>\n \u201cIt started off as something that seemed like a joke but it actually works, it\u2019s actually delicious.\u201d<\/p>\n The KD Mac & Cheesecake will be available at the bakery until Friday. Full cakes and slices can ordered on the website goodiesbakeshop.com.<\/p>\n winnipegfreepress.com\/avkitching<\/a><\/p>\n Taste test<\/p>\n What do Free Press writers think of KD\u2019s move towards the dessert aisle? Are we looking at a sweet-and-savoury masterpiece, or is this an ill-fated hostile takeover that should have stayed in the box?<\/p>\n \t\t\t\t\t\t\t\t\t MIKE APORIUS \/ FREE PRESS<\/p>\n From left: Free Press columnist Jen Zoratti, arts editor Jill Wilson and copy editor Darren Ridgley enjoy the concoction.<\/p>\n<\/p>\n Armed with lactaid pills, and a healthy sense of curiosity, our intrepid editorial team sniffed and scooped in a bid to sate our curiosity, and yours.<\/p>\n Darren Ridgley: I despise that it\u2019s not bad. I hate knowing that I\u2019m going to finish that\u2026 gestures at bright orange piece of cake<\/p>\n Jen Zoratti: Horrible news: it\u2019s great. I thought this would be absolutely vile but it\u2019s not at all \u2014 especially once you get past the unappetizing neon orange of the KD drizzle. Everyone\u2019s mileage on the smell will vary; KD powered mix is pure nostalgia for me; it smells like going home from elementary school for lunch in the winter.<\/p>\n Jill Wilson: It\u2019s actually weirdly delicious. It has that quality of eating cold Kraft Dinner, which I love, but sweet. I don\u2019t like cheesecake in general, and I like this better than I like most cheesecakes. The crispy cheese powder on the top is kind of good!<\/p>\n DR: Yeah, it has just enough salt.<\/p>\n Tyler Searle: That is good. It does have a hint of Kraft Dinner, but just a touch. It\u2019s really tasty \u2014 I almost wish I didn\u2019t know that it was Kraft Dinner because I would be turned off by that.<\/p>\n JZ: The colour is upsetting. It\u2019s not subtle. If you didn\u2019t know it was KD flavoured, you wouldn\u2019t necessarily know, save for the colour. They gotta do something about that \u2014 gives it away.<\/p>\n DR: What\u2019s messing me up on the second bite is that all the Kraft Dinner comes on the aftertaste. You have a nice, sweet bite and then\u2026<\/p>\n \u2026 Ridgley trails off. Unable to complete his sentence he stares into the distance contemplating his life choices as he absent-mindedly finishes almost all of one slice of cake before coming back down to earth.<\/p>\n DR: It\u2019s an abomination made by a skilled hand. I\u2019m still thinking about it. I will for months.<\/p>\n \t\t\t\t AV Kitching AV Kitching is an arts and life writer at the Free Press. She has been a journalist for more than two decades and has worked across three continents writing about people, travel, food, and fashion. Read more about AV<\/a>.<\/p>\n Every piece of reporting AV produces is reviewed by an editing team before it is posted online or published in print \u2014 part of the Free Press\u2018s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press\u2019s history and mandate<\/a>, and learn how our newsroom operates<\/a>.<\/p>\n Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber<\/a>.<\/p>\n Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.<\/p>\n \t\t
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