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.
>

The recipe I posted some time back that uses ricotta and cream cheese as
well as sour cream will produce a similar texture. And once again,
cheesecake does not get a crust.