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light and fuffy cheesecake

bingo's picture

there was a bakery in San Francisco years ago that featured a real light and fuffly cheesecake.  it was about 8 inches by 3 inches no crust and very dark in color on the outside.  Inside very light and fuffly.  So far any we have tried, when taken out of the oven they fall.  Has anyone any suggestions?

CookiM0nster's picture

(post #63307, reply #1 of 5)

Have you tried any ricotta or quark cheesecakes? They tend to be lighter and fluffier than cream cheese based ones.

bingo's picture

(post #63307, reply #2 of 5)

What is quark cheese?

CookiM0nster's picture

(post #63307, reply #3 of 5)

It's kind of hard to describe. It's popular in Germany and is waht is used to make cheesecake there. It's similar to a thick yogurt or sour cream, except not as tangy. Our grocery store stocks it near the cream cheese. We live out in the middle of nowhere, so if we've got it, your local store may well have it too.

bingo's picture

(post #63307, reply #4 of 5)

Thank you

Gretchen's picture

(post #63307, reply #5 of 5)

On Tyler's Ultimate last night he was doing cheesecakes around the world.  Very interesting. He came back and made "his" ultimate.  The NY cheesecake (can't remember whose it was) was BEAutiful but cracked all over the top--very puffy and golden brown.  I'm pretty sure that was the one with beaten egg whites in it.

Gretchen

Gretchen