PING: Ms. Jammin' jam/jelly expert...

Pete C. wrote:

You're right, she does yuse an unusually large amount of sour cream. It is
an incredibly succulent cheesecake! I don't like the graininess of the
ricotta cheesecakes I've had. But of course, I've never had yours. To each
his own. :)
 
Janet wrote:

It should certainly get it away from the glueiness of the NY style
cheesecake.


And the recipe I use isn't a ricotta cheesecake, it's a hybrid with
ricotta, cream cheese and sour cream.
 
Pete C. wrote:

I obviously missed your previous recipe postings. I had already
searched Google before contacting you but couldn't locate the recipe.
That's OK - I'm saved from all those calories!
 
I don't think that NY Cheese Cake is made with any Ceam Cheese,
that gives it that creamy, however you wish to describe it, which is
the lazy man's way of making cream cheese

It seems to me, having eaten real NY Cheese Cake on one of my vacation
stays in NY years ago...ughh, that is slightly grainy, which suggest,
sour cream, flour, and eggs as part of the mix.


On Sun, 06 Feb 2011 12:35:16 -0800, sf wrote:
 
On Sun, 06 Feb 2011 19:50:53 -0500, Leon Manfredi
wrote:


Yes, grainy is a good visual description... but it's also dry IMO.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2/6/2011 1:29 PM, Janet wrote:
Thanks, Janet. Copied into Mastercook. I like the idea of no crust.
Lowers the carbs.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
Janet Wilder wrote:

As I've noted before, there should never be a crust on a cheeseCAKE.
Certainly if you tried my cheesecake recipe with and without some sort
of crust you would agree that it detracts.
 
Pete C. wrote:


I agree. Crust definitely detracts from the succulence of a good cheesecake.

BTW, in The Cake Bible she has a recipe for a White Chocolate Creamcheese
Buttercream that is fabulous on her cheesecake. It pipes beautifully, and
enables you to turn a cheesecake into something that looks like a decorated
layer cake. I particularly like it when the cheesecake within is the apricot
swirl version.
 
On Mon, 7 Feb 2011 10:27:31 -0500, "Janet"
wrote:


The only cheesecake I buy commercially (because I can't reproduce it)
is an "upside down cheesecake". It appears to have a slight crumb
topping, but over the years I've decided that I'm looking at the
bottom, not the top.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Pete C." wrote:


Yet, having also lived in the NYC area, had only the occasional episode
of gluey NYC-style cheesecake. It's not a texture I can associate with
that style cheesecake. And none of the same style cheesecakes I've had
in London were gluey either.

Amazed it freezes well, given how badly cream cheese and sour cream
freeze/thaw.
 
In article ,
"Pete C." wrote:


Good on you! I'm not able to open the pic on a.b.f. :-( I'll keep
trying.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
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