Hello Wayne & all;

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 16 Nov 2006 09:26:26a, Cyber meant to say...
....
> I prefer cheeseczkes made without cream of any type, using only cheese. I
> use various recipes that call for either cream cheese, ricotta, or
> farmer's
> cheese. Each of these three produce different flavors and textures.
I'd be most interested to learn more about your methods. I've been hunting
down (unsuccessfully) and trying to recreate a recipe that my dear mother
used to make. When she came to this country, she had to modify her
recipe...and she chose cottage cheese.

In trying to reverse engineer that recipe, I've come to the conclusion that
she had originally probably used "qvark". But that just wasn't available in
the USofA in the '50's & '60's (at least not where we were). Unlike the
"add pudding & chill" recipes usually used here, hers added the cheese to
the dough. That mixture was baked. It would rise and stay high as it was
brought out of the oven. Then it would sink about 1/3 or 1/2 of that as it
cooled. I've been fooling with alternatives in a vain attempt to recreate
this wonderful cheesecake... If you have any insights, no matter how small
or elusive, I would be *MOST* interested in hearing them from you...


Best regards,
Dusty Bleher - Everett, Wa.

>
> --
> Wayne Boatwright
> __________________________________________________
>
> 'If I had only known, I should have become a
> watchmaker.' -- Einstein
>