View source for Sunk by a slice of cheesecake

{{article
| publication = Reveille
| file = 1975-10-24 Reveille.jpg
| px = 550
| height = 
| width = 
| date = 1975-10-24
| author = Tom Baker 
| pages = 
| language = English 
| type = 
| description = 
| categories = 
| moreTitles = 
| morePublications = 
| moreDates = 
| text = 
I WONDER how cheesecake is made? The other day, I went into a pastry shop and bought a piece. It looked so good I ate it on the way home. 

Then I told two children about it and they seemed interested! So I took them to the shop and they had some. 

They asked me how cheesecake was made. I had to admit I didn't know. 

They were disappointed. 

I VISITED Scotland last week Falkirk, Edinburgh and Glasgow. What a welcome!

I'm sorry that in Glasgow so many children who queued for more than two hours were disappointed ... but signing autographs from 9.30 to 6.30 without a break was the limit. I have never had such a reception. 

I was presented with a haggis, a tin of short bread, two records of Billy Connolly, the Scots comedian, and a book on greenhouses. 

Thank you, Scotland. 

I WENT to the Moroccan Tourist Office to present prizes to David Brooks and Lucy Marschner, aged 11 and 15 respectively. They had won them for designing Turkish carpets! 

They were splendid designs, and splendid children. I was invited to Morocco for a week with the winners, but couldn't accept. 

Happy days! 

Now, here's news for Dr. Who. The Reveille recipe for cheesecake! 

Ingredients: 1/2lb. curd cheese, 1oz. softened butter, 2oz. castor sugar, 1 large egg, three trifle sponges or one sponge flan case. Method: Break sponge into crumbs and push into a greased 1.1.b. loaf tin until it forms a firm base. Mix cheese, butter and sugar. 

Add egg gradually beating well. Pour mixture on to sponge base. Cook for 10 mins. at Regulo 5-375 deg. F. Reduce to Regulo 3-325 deg. F for further 30 mins. Cool before cutting. 

}}