On Tue, 27 May 2008 02:33:26 GMT, Wayne Boatwright
> wrote:

>I have lots of nice cheesecake recipes that produce creamy firm cheesecakes,
>but I'm lookinig for a cheesecake from "out of the past". My mother loved
>cheesecake and would order it at a long gone restaurant. The cheesecake was
>quite dry in texture, almost crumbly. I've tried recipes that use cheeses
>other than cream cheese; e.g., ricotta, farmer's cheese, cottage cheese,
>etc., but haven't hit on the combination that creates that texture.
>
>Any ideas?

I know the one you're talking about and don't like it. I thought
that's what a traditional NY cheesecake is.... tall and dry.

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