On Wed 28 May 2008 06:06:01p, Janet Wilder told us...

> 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.
>

You might have just hit upon the problem. I haven't even seen baker's
cheese in a long while, but I may try looking at a specialty market.

Thanks!

--
Wayne Boatwright
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Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
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You can't believe anyone but yourself
-- and don't trust yourself too completely.
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