jmcquown wrote:

>
> I'm not a cheesecake gourmet so I wouldn't know. Might make it with a
> graham cracker crust. But is that NYC cheesecake or SF cheesecake? I have
> no idea. I am not a dessert person. As specified, I posted it from an
> insert from Birds & Blooms magazine.


That's designed to be an appetizer rather than a dessert, I'd say,
unless you'd want to use it as the equivalent of a cheese/fruit course
after a meal..

I'm saving it to try. I love savory appetizers like this. Thanks!

If you want to try a dessert cheesecake, this is my favorite:

CHEESE CAKE
Source: _The Fannie Farmer Cookbook_

1 cup zwieback or graham cracker crumbs
4 tablespoons melted butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups sugar
4 eggs, separated
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 pound cream cheese at room temperature

Combine the crumbs, melted butter, cinnamon, nutmeg, and 1/4 cup of
the sugar
in a bowl and mix well. Butter a 9-inch springform pan and pat the
crumb
mixture over the bottom and 1 inch up the sides. Chill. Preheat the
oven to
325F. Beat the egg yolks with an electric beater until they are thick
and
pale. Add the sour cream, flour, salt, 3/4 cup sugar, and vanilla and
beat
until well blended. Add the cream cheese and beat until smooth. Beat
the egg
whites until foamy, then gradually beat in the remianing 1/4 cup of
sugar,
beating until the whites are stiff and shiny. Fold into the cream
cheese
mixture. Spoon into the crumb crust. Bake about 1 hour, or until the
center
does not tremble when the cake is gently shaken. Cool, then chill in
the
refrigerator.