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This is the recipe I used for the anniversary cake. . It was quite moist, and very white, because there are no egg yokes in it. Next time I make ...
Meeting in the middle for a velvety cheesecake
Among cheesecake lovers, there's a sharp divide. Some like their cheesecake New York deli style: rich cream-cheese-filled wedges, the best of which have not been shellacked with neon red bits that may or may not be berries.
On the other end of the spectrum are those who prefer an airy cheesecake made with ricotta or fromage blanc or farmer cheese. These cakes, refined and milky, are never slathered with food-coloring-enhanced canned pie filling. They are delicate things.
I spent most of my life on the hulking-deli-slice side of the line. The subtle nuances of the lighter cakes just didn't satisfy my cheesecake yens.
But one day I met a cake that landed smack in the middle of the two styles. Made with cream cheese, it was velvety and voluptuous. But it also contained creme fraiche and goat cheese, making it fluffy as well as complex, and not terribly sweet.
The key is getting the right flavor balance by choosing a soft fresh goat cheese with a mild but distinct taste. Too strong and you end up in a barnyard; too wimpy and you might as well skip it.
White Cake Recipe
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White Cake Recipe- News
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Meeting in the middle for a velvety cheesecake Feeling nostalgic for those florid glazes of yore, I recently chose a topping of sour cherries, simmered with sugar until they were practically candied. Piled on the stark white cake, the lipstick-red fruit looked scarily like the worst of the hulking |
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