On Mon 26 May 2008 08:56:13p, sf told us...

> On Tue, 27 May 2008 02:33:26 GMT, 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 know the one you're talking about and don't like it. I thought
> that's what a traditional NY cheesecake is.... tall and dry.
>

I've eaten cheesecake in New York many times and, while I agree that most
versions are on the dryer side, they still weren't like this one I
remember. Neither Lindy's nor Turf cheesecake (two of the most common NYC
style cakes) are that dry. Neither tend toward being crumbly. Most New
York cheesecakes are based primarily on cream cheese. I don't think this
one was. I'm beginning to wonder if, in addtion to whatever kind of cheese
was used, there was also some significant amount of flour or cornstarch in
the mix.

--
Wayne Boatwright
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Monday, 05(V)/26(XXVI)/08(MMVIII)
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Today is: Memorial Day
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God may be subtle. But He is not
malicious. (Albert Einstein)
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