[Sca-cooks] Playing with cheesecake...

[Sue Clemenger]

I imagine you'd have to play, some.  Oh, darn, right?  I've done cheesecakes
with fewer eggs, more eggs, egg whites only, full-fat cream cheese,
reduced-fat cream cheese, ricotta cheese (store-bought or homemade), sour
cream, low-fat sour cream, yogurt cheese, etc.  Some of them have definitely
been softer, although they all did well enough to serve.  The softer ones
were ones that contained stuff that was looser (undrained sour cream), or
fewer eggs/cream cheese, or actual liquid ingredients (too much liqueur in
the filling), that sort of thing.
--Maire

----- Original Message -----
From: "marilyn traber 011221" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, April 26, 2006 7:31 AM
Subject: [Sca-cooks] Playing with cheesecake...


> Anybody know how much extra Stuph you can add to the basic cheesecake
recipe
> (4 eggs, 4 8 oz pkgs 0f cream cheese) and still have it set up? I've been
> looking through cheesecake recipes, and came up with an idea or three of
my
> own.
>
> Phlip