Gothamist: Gothamist Cooks (Kind of) By the Book: Ruth Reichl's New York Cheesecake

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Jane

Wed, 07 Dec 2005 09:07:11 -0500

Good looking cheesecake. I will have to give them a try.

Allison Bojarski

Wed, 11 May 2005 13:43:45 -0500

Brian, next time I'll try it with Philly so I can compare the results. Thanks for the tip.

brian w

Wed, 11 May 2005 13:32:22 -0500

Rose Levy Beranbaum (whose advice I trust for all things cake-related) says that natural or gum-free cream cheeses aren't worth the bother & expense. She uses regular old Philadelphia--and this is a cook who measured the protein content in flours to tenths of a percentage to determine which was ideal for various cakes & breads. Anyway, I guess my point is, don't be afraid to try this recipe with ordinary cream cheese.