On Tue 27 May 2008 08:17:06a, Margaret Suran told us...

> 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?
>>
>
> It sounds like the typical Italian Cheesecake. It's one I do not like,
> so I have never tried to duplicate it. As far as I am concerned, it has
> to be nice and creamy.

I have made some ricotta cheesecakes and they were close to what I
remember, but not quite the same. Unfortunately for my waistline, I like
*all* types of cheesecake, except the "unbaked" versions which I don't
really consider cheesecake.

--
Wayne Boatwright
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Tuesday, 05(V)/27(XXVII)/08(MMVIII)
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Cat fur expands to fill all available
drives.
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