Comments on: More Than Filadelfia

By: Evie Abat

Evie Abat — Wed, 01 Apr 2009 08:48:29 +0000

I will definitely use this cream cheese recipe when I make my next ricotta cheese/cream cheesecake.

By: SaltShaker » Blog Archive » On the Border

SaltShaker » Blog Archive » On the Border — Tue, 31 Mar 2009 13:53:13 +0000

[...] no picture – a slice of cheesecake, made with my homemade cream cheese, eggs, sugar, flour, and simply flavored with lemon juice and zest and a couple of tablespoonsful [...]

By: dan

dan — Mon, 09 Feb 2009 21:08:55 +0000

For the most part, you simply can’t. Let’s face it, bagels were invented in NYC and though they spread beyond there, they’re simply not part of the bakery world on most of the planet. You can get fairly good bagels at two places that I know of, Amaranta, on Junin near Las Heras, and at Big Mamma, on Juramento in Belgrano. Both reviewed here – you can use the search bar to find the info…. You won’t find anything like garlic or salt bagels – they’ll be plain, maybe sesame or poppy at best, and they’re still a bit anemic in comparison to a NYC bagel.

By: Emily

Emily — Mon, 09 Feb 2009 19:53:10 +0000

So where can we find bagels? My visitors are growing weary of garlic and salt flavored baggage..

By: asadoarg

asadoarg — Mon, 17 Sep 2007 16:25:33 +0000

Great to hear and that cheesecake looks tasty. Haven’t had a chance to make the ricotta yet but when I do, its going straight to cheesecake.

By: dan

dan — Sat, 15 Sep 2007 14:15:14 +0000

So, the answer is – it makes fantastic cheesecake – richer and creamier than with “filadelfia”. It doesn’t separate at all.