Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!linus!philabs!cmcl2!floyd!clyde!ihnp4!inuxc!pur-ee!uiucdcs!uiuccsb!leimkuhl
From: leimkuhl@uiuccsb.UUCP
Newsgroups: net.cooks
Subject: Re: Perfect Cheesecake ?? - (nf)
Message-ID: <3125@uiucdcs.UUCP>
Date: Wed, 5-Oct-83 22:32:46 EDT
Article-I.D.: uiucdcs.3125
Posted: Wed Oct  5 22:32:46 1983
Date-Received: Sun, 9-Oct-83 16:45:29 EDT
Lines: 26

#R:uicsl:3800008:uiuccsb:7000007:000:1116
uiuccsb!leimkuhl    Oct  5 14:41:00 1983



	In my opinion, there is no such thing as a "perfect cheesecake."
	Cheesecake, like fruit juice and government, comes in many varieties.
	Some cheesecakes that are right for an elegant dinner party would
	be completely out of place at an informal gathering, so the cook
	really has to select the right cake for the right occasion.

	Now with that qualification let me tell you about a book devoted
	to the study of cheesecakes: "The Joy of Cheesecake."  My copy is
	not on hand at the moment so I cannot give you any more details,
	but any decent bookstore should be able to order it for you.

	In TJOC, you will find a hundred recipes for cheescakes of all kinds,
	but more importantly, the book is crammed with tricks of the trade
	that can go a long way towards making every cake a success: for
	example, few people are aware that sliding a sharp knife around
	the edge of the springform pan after baking but prior to cooling
	will go a long way towards preventing serious "Grand Canyon" cracks
	on the surface of the cake, or that the best way to slice a cheese-
	cake is with dental floss.

- Ben Leimkuhler