Review: Cheesecake - a Great Love of mine, but...
Rating: 5 out of 5
Date: 02 22, 2013
... to make a real good cheesecake You (and I, too...) have to know some tricks of the job - or let's talk a little French Cuisine - the "Metier".The author doesn't simply list a recipe - no, first of all she goes deeply into the necessary preparations.Simple: No rushing, no panicking. And the most important: to use really great ingredients in our cheesecake.And she gives us the whole list of things to make a REAL difference: The right eggs, the butter and not margarine, the vanilla extract instead of essence...And - the main event: The Cheese...The differences between the cheese in different countries like Quark in Germany, Mascarpone or Ricotta in Italy, Philadelphia in ...And how important it is to make the right base for the cheesecake. To treat the fruit right, to know how and when use gelatine or a water bath...And... how to - get the cheesecake finally safe and sound on a plate!She starts with Chilled Cheesecakes, like so yummy things as Chilled Chocolate Cheesecake, Amaretto Cheesecake, Bailey's Cheesecake and so on...Then follow the Baked Cheesecakes from Baked Raspberry to the famous Tiramisu.If You ( and I, too...) follow meticulously the rules the author is teaching us, then, yes then also WE can do it!A very but very very helpful book!Easy to understand and to follow.Try it out!Have a good ... Cheesecake!