Alright ladies and gents. I need all of your minds rolled into this one. I am currently on a grand quest for that ONE ULTIMATE TRADITIONAL CHEESECAKE. The one with the light and airy that meets the traditional Italian. Something airy, but has that density to slice apart from that fork gently cutting through it. We all know that graham cracker crust.. Using brown sugar instead of white sugar. Or that limoncello with lemon curd folding into that ricotta and cream cheese. ((Which currently if you have not guessed, this is the flavor profile I am working with at the moment.))
In specificality, I am wondering on that ratio. From Cream Cheese to Ricotta to Limoncello Lemon Curd. Ive been testing some ratio's out and so far I am coming up 2:1:1 in order. However, when I do that, the Lemon curd always wants to preset and melt before the Ricotta when I am baking it.
Is there anyone out there. That knows any variation out there that might help this?
For the toping I am using a Lemon brine star assembly and honey in the stars. ((hard shelled))
Thank you for taking the time for reading this. And anyone with any baking experience is appreciated it in this matter.
The Cook Saigium