Posted by wendy on April 01, 1998 at 22:11:19:
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