tag:blogger.com,1999:blog-8444932657435843616.post1790085067031482693..comments2010-03-08T21:59:29.713-05:00Brianhttp://www.blogger.com/profile/04540056365927608035noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8444932657435843616.post-891644306095804772010-03-08T21:59:29.707-05:002010-03-08T21:59:29.707-05:00Funny - this is my recipe! But imitation is the best form of flattery!James Sklarhttp://waterox.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-91568597481993262982009-05-24T19:06:12.390-04:002009-05-24T19:06:12.390-04:00This recipe is meant to produce more of a sponge cake than a true cheesecake.<br /><br />If you want more of a traditional cheesecake texture, try cooking it in a water bath (bain marie).<br /><br />Also, for something much more closely resembling traditional cheesecake, try Mario Batali's recipe for lemon goat cheesecake. It has a much higher ratio of cheese to eggs than this recipe does.Adriennehttp://www.blogger.com/profile/03178327986817350445noreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-30202754225313557052009-04-23T23:42:00.000-04:002009-04-23T23:42:00.000-04:00I made this cake in Culinary class, work the egg whites a bit more to knock down some of the lift when folding, plus as mentioned before, cooling down overnight in the fridge tightened it up a smidge.James Le Cordon Bleunoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-75364779845485244322008-11-25T12:30:00.000-05:002008-11-25T12:30:00.000-05:00This recipe did turn out very fluffy and cake-like, and I agree it could have been denser. There's another recipe I have that i want to try that uses a fair amount of cream cheese in addition to the goat cheese. Rest assured, I'll post about it when i give it a shot.<BR/><BR/>I did find this one settled down a bit after being in the fridge overnight.Brianhttp://www.blogger.com/profile/04540056365927608035noreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-57268149476876278892008-11-24T14:03:00.000-05:002008-11-24T14:03:00.000-05:00OMG you topped yourself! Goat Cheese ahhhh. What is next?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-64129230336890647402008-11-23T21:23:00.000-05:002008-11-23T21:23:00.000-05:00We made the cheesecake and it was delicious... Curious if anyone else has made this and if so, if you have any thoughts as to how to make it more dense? It actually ended up being more cakey than rich and cheesecake like. Maybe we should have left the flour out after all? Added more goat cheese and less egg? I'm not an experienced baker and will definitely take any recommendations.famouslinnethttp://agapanthanyc.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-32922928196081457902008-11-23T18:52:00.000-05:002008-11-23T18:52:00.000-05:00We're making this recipe as I type this. Like Julia's sister, my girlfriend can't eat cow's milk.<BR/><BR/>Only flaw in the directions: it doesn't say at what point to add in the flour. We'd already poured the mixture in the pan when we realized we hadn't added it. Whoops!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-34122195612059524192008-11-20T10:32:00.000-05:002008-11-20T10:32:00.000-05:00I'm not the biggest fan of cheesecake, but I'm going to forward this to my sister - she can only eat goat cheese, not cows milk cheese, so I think she'll appreciate it.Juliahttp://www.blogger.com/profile/07843047500281718129noreply@blogger.com