[Sca-cooks] OT - cheesecake texture question, regional??
johnnae at mac.com
Sat May 5 16:05:58 PDT 2012
Wikipedia has a good write up on the different types one might encounter.
On May 5, 2012, at 3:44 PM, Patricia Dunham wrote: snipped
> SO! IS there a real school of thick gooey gluey sweet cheesecake? vs. lighter, airier, not so sweet? Or is this just specific to D*'s, and the folks who like it, like it that way?
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