Comments on: More Than Filadelfia http://www.saltshaker.net/20070907/more-than-filadelfia Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 04 Dec 2008 19:44:27 +0000 http://wordpress.org/?v=2.6.3 By: asadoarg http://www.saltshaker.net/20070907/more-than-filadelfia#comment-66409 asadoarg Mon, 17 Sep 2007 16:25:33 +0000 http://www.saltshaker.net/20070907/more-than-filadelfia#comment-66409 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. 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 http://www.saltshaker.net/20070907/more-than-filadelfia#comment-66235 dan Sat, 15 Sep 2007 14:15:14 +0000 http://www.saltshaker.net/20070907/more-than-filadelfia#comment-66235 So, the answer is - it makes fantastic cheesecake - richer and creamier than with "filadelfia". It doesn't separate at all. So, the answer is - it makes fantastic cheesecake - richer and creamier than with “filadelfia”. It doesn’t separate at all.

]]> By: dan http://www.saltshaker.net/20070907/more-than-filadelfia#comment-65690 dan Fri, 07 Sep 2007 23:58:12 +0000 http://www.saltshaker.net/20070907/more-than-filadelfia#comment-65690 I used storebought butter, but I'd bet with homemade it'd be even better. The cheesecake question is a great one and one I'd already thought about and am planning to test this coming week. I'm not holding my breath - because, I think the structure is probably off - commercial cream cheese is homogenized, and also usually has some sort of gum added to keep it in a more gelled structure. I'm guessing, that given that this is simply a blend, it might separate in the heat of an oven, and the butter might end up sort of floating about or bubbling away. But, I think it's worth a try to find out. And who knows, it doesn't separate when brought to room temperature, so hard to say. Possibly an extra egg or a little extra flour in the filling to help sort of seal it all together... I used storebought butter, but I’d bet with homemade it’d be even better. The cheesecake question is a great one and one I’d already thought about and am planning to test this coming week. I’m not holding my breath - because, I think the structure is probably off - commercial cream cheese is homogenized, and also usually has some sort of gum added to keep it in a more gelled structure. I’m guessing, that given that this is simply a blend, it might separate in the heat of an oven, and the butter might end up sort of floating about or bubbling away. But, I think it’s worth a try to find out. And who knows, it doesn’t separate when brought to room temperature, so hard to say. Possibly an extra egg or a little extra flour in the filling to help sort of seal it all together…

]]> By: asadoarg http://www.saltshaker.net/20070907/more-than-filadelfia#comment-65676 asadoarg Fri, 07 Sep 2007 22:58:34 +0000 http://www.saltshaker.net/20070907/more-than-filadelfia#comment-65676 That looks great. I'm going to see if I can try that this weekend. Did you use store-bought butter or homemade? I bet the homemade variety would work wonders. Do you think it would hold up for a baked cheesecake or would there be a good chance of it all falling apart? That looks great. I’m going to see if I can try that this weekend. Did you use store-bought butter or homemade? I bet the homemade variety would work wonders.

Do you think it would hold up for a baked cheesecake or would there be a good chance of it all falling apart?

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