Growing up in the St Louis, Mo area in the 60s and 70s, there were many neighborhood bakeries that made 2 types of cheesecake. One was called souffle cheesecake and usually was baked in a very large sheet pan, and would be sliced up into small squares. These cheesecakes were so light, and not overly rich or sweet. It was almost like eating a very stable souffle. They usually had a very thin cakelike base or crust. Does anyone have a recipe for this type of cheesecake? Thanks
We give Deb Perelman the impossible (yet tasty) task of judging
Who Will Win Our Bake Off?
A Genius Way to Upgrade Your Fried Eggs
The Cake-Cutting "Hack" Taking Over Instagram
The IKEA Bowl That’s Setting Food on Fire
Would You Eat More Beets If They Were Called "Dynamite Beets"?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)