Today is day 2 of my Another 7 Days of Cheesecake. I decided to prepare something experimental, something non-traditional.

Boy, was that a mistake.

Behold, what you see here is easily the worst, nastiest, most foul cheesecake I have ever eaten. I got down two bites and was done, done, done. In the trash it went. For the sake of future generations that may ponder just what it makes to prepare a truly horrible cheesecake, and a strange one at that, here goes:

Lup Cheung Cheesecake

Ingredients

• 1 lup cheung sausage (Chinese sausage)
• 2 eggs
• 1 8 oz. package cream cheese
• 8 oz. firm tofu
• 3/4 cup pourable Splenda
• 2 eggs
• Dash of hot pepper flakes
• 1/4 cup buttermilk

Directions

Well, this is going to taste nasty, but I'll tell you. Dice up the lup cheung and fry it a bit. Toss the cream cheese and tofu into your handy KitchenAid mixer and mix that mess up. Add in the other stuff, and the lup cheung bits. Pour the whole mess into a small cheesecake pan and, well, I prefer to pressure steam it for 20 minutes and let it cool down an additional 10 minutes before releasing the pressure per manufacturer's directions.

How does it taste?

Bad, bad, bad. It had this overly sweet yet oily taste. Actually, it was like chunky, concentrated mayonnaise. Horrible. It didn't even smell good while it was cooking. Normally, I'm a big lup cheung fan, but it just isn't a cheesecake mix-in.

So what did I do for day 2 of my Another 7 Days of Cheesecake then? I made up instant cheesecake instead.