Posted by Robert on August 11, 1998 at 14:55:21:
In Reply to: Re: cheesecake confusion posted by Greg on April 02, 1998 at 07:30:26:
: : For the last while i've been spending loads of money trying to make the perfect cheesecake. Everytime I go to a restaurent and order one it comes so high and dense, almost pasty, thats what a cheesecake is supposed to be like. Now is it best to cook it or to chill it. Which will give me the texter that I want. Which recipe will give me the taste that I want. And can I make it low fat. Does the gelatin make it loose or firm can I do without it.
: :
: : someone please help me! My cheesecakes arn't cutting it. thx
: Wendy,
: I have a very good cheesecake recipe which I've had great results with. It has the height and testure your describing. Send me an email so I can get your email address and I'll mail the recipe and hints on method as an attachment.
: Greg
Greg:
Read your response to Wendy, and, like everyone else, would appreciate a copy of your recipe and advise about the methodology as well.
Best Regards,
Robert.