The Joy of Cheesecake

by Dana Bovbjerg, Jeremy Iggers, Dana Boubjerg

The possibilities for cheesecake creativity are as rich as your imagination. By varying ingredients, proportions, and baking times, you can produce a cheesecake that is heavy or light, moist or dry, cakelike or smooth. This book contains chapters on ingredients and techniques to aid you in your improvisation.

Genres: Cookbooks, Cooking, Food, Nonfiction, Food and Drink

200 pages, Paperback

First published January 1, 1980

Reviews

[John · Rating 5 out of 5]

If you like cheesecake, any cheesecake at all, this is a delightful compendium of all the different styles, with great methods for ensuring the quality of the cheesecake. Definitely worth it, although I believe you can only find used now.

[Sara · Rating 5 out of 5]

Bought this book years ago as a current boyfriend loved cheesecake plus my new job as a pastry chef required 1-2 varieties of cheesecake every day. This was a wise investment!

[Anne · Rating 3 out of 5]

Cheesecake recipes deconstructed. Be aware that most of the no-cook recipes feature whipped raw egg whites (not a problem in the 1980s, but not encouraged now).

[etherealfire · Rating 5 out of 5]

And this is why I can never completely give up dessert! In Albuquerque I was addicted to the dense, rich perfect New York Cheesecake that could only be found at Dee's Cheesecake Factory. In this little book, is a recipe called "The Heavy One". Yes, it is as scary delicious as it sounds. This one is comparable to my beloved Dee's!

[Gordon J · Rating 5 out of 5]

Very good cook book for cheesecake, the NY cheesecake and Sherry (substituting Bailey's Irish Cream for sherry) are super (using vanilla wafers for the crust). Be sure to keep a pan of water in the oven while baking... You can get a paperback edition for pennies at Amazon.

[Amy3745 · Rating 5 out of 5]

The heavy one is a very good cheesecake, worth the price of the book.