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 am thinking that that cheese cake was made with "pot cheese" which is
not available any longer, or if it is, it's pretty arcane.

Pot cheese was a large curd cottage cheese-type product that was much,
much drier than any cottage cheese. It seems to have evaporated from the
market in the 70s or 80s. It was the best cheese for blintzes, pirogies
and other things to stuff.

I'm betting that cheese was in the mixture of the cake your mom loved.
You could experiment with baker's cheese which is drier than cottage cheese.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life