lorna Posted June 20, 2008 Share Posted June 20, 2008 We have a favourite baked cheesecake recipe which we would like to try here. It uses cottage cheese. If we can't get cottage cheese here what other sort of cheese is likely to work? Link to comment Share on other sites More sharing options...
Cat Posted June 20, 2008 Share Posted June 20, 2008 Some suggestions here http://www.completefrance.com/cs/forums/1213236/ShowPost.aspx Link to comment Share on other sites More sharing options...
Christine Animal Posted June 20, 2008 Share Posted June 20, 2008 Crikey, you're quick Cat ! I was also going to suggest fromage blanc. Link to comment Share on other sites More sharing options...
lorna Posted June 20, 2008 Author Share Posted June 20, 2008 I had had a look at that link, it seemed to be talking more about cream cheese substitute. We do buy fromage blanc but that is normally in little pots for individual desserts - does it come loose in bulk (so to speak)? Link to comment Share on other sites More sharing options...
Christine Animal Posted June 20, 2008 Share Posted June 20, 2008 Oh yes (get in here quick before Cat), you can get it in bigger containers like the cream. Don't look at the desserts, but for the fromage blanc section. Link to comment Share on other sites More sharing options...
lorna Posted June 20, 2008 Author Share Posted June 20, 2008 And I've just seen that fromage frais is another name for fromage blanc - I hadn't realised that. Is fromage faiselle the same thing as well? Link to comment Share on other sites More sharing options...
Val_2 Posted June 20, 2008 Share Posted June 20, 2008 Try Marscapone cheese for cheesecakes, works very well I can testify to that. Link to comment Share on other sites More sharing options...
Bernice Posted June 20, 2008 Share Posted June 20, 2008 Try Marscapone cheese for cheesecakes, works very well I can testify to thatI've just made a marscapone cheesecake - crushed speculoos biscuits (ginger/cinnamon taste) - topped with marscapone, lemon zest and juice, caster sugar. Always works a treat. I'm going to top it with Gariguette strawberries .......Bernice Link to comment Share on other sites More sharing options...
LisaJ Posted June 20, 2008 Share Posted June 20, 2008 I use half mascarpone and half Normandy crème crue with a touch of lemon juice; it works a treat. Have just harvested the blackcurrant crop to make our annual blackcurrant cheesecake, we can only risk the calories once a year!regardsLisa Link to comment Share on other sites More sharing options...
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