There are a wide range of variations on this dessert, from the dense, tall New York cheesecake to the more light, mild French cheesecake. Cheesecake may be baked with eggs, or uncooked with gelatin. As a general rule, it is made in a springform pan and unmolded for eating. This dessert is also very high in fat, with a luxurious texture which can only be created through a high fat content.
- ISBN13 9781365078545
- Publish Date 13 May 2016 (first published 28 April 2016)
- Publish Status Active
- Publish Country US
- Imprint Lulu.com
- Format eBook (OEB)
- Language English