Recipe question. I love cheesecake. And I've made it over 50 times. But one time, I had a slice of cheesecake at a restaurant that was totally different than what I'd ever had or the recipes I've used. I don't want creamy, soft cheesecake. I want to make the one I had.
It was almost dry, and dense, and crumbly in consistency, and had a taste that exploded in your mouth. It was, and is my all time favorite. I've been unable to duplicate the mouthfeel, and texture and taste. I've searched and searched and haven't been able to find a recipe that duplicates it. And yes, I've tried all different cheeses (Ricotta, Cottage, etc.) and haven't come close.
So I thought I'd ask here if anyone has a clue?
Anyone out there know a recipe that yields that type of cheesecake? If you share it, I'll make it, post it on my blog and give you full credit.
3 comments:
I love cheesecake too and I suck at recreating this fabulous New York cheese cake I had on a trip! This was before I got too busy managing a Chinese Restaurant in Capalaba area.
have you tried quark? My German mother used to do a cheese cake version that had quark and semolina in it and that was much crumbly then the versions that are around usually :-)
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