19 minutes ago, Smithy said:Do you have any comments on the flexibility of the ingredients?
I'm not sure about using the Neufchatel cheese because I haven't used it for years because it isn't available here. I do know that one time I got lite cream cheese by accident and it came out almost watery. It still tasted good and we ate it anyway but I wouldn't make it with that again. I definitely plan to try some different flavor profiles and I think this could be adapted to just about anything. I used Shelby's idea for a savory cheesecake, using these proportions and omitting the sugar and it turned out great. I used some salmon, finely chopped fennel bulb, lemon, dill, and a little bit of smoke flavoring and it was delicious. This week I'm going to see if I can develop one with an Asian twist for a lunch in that I'm going to be giving in two weeks. I'll let you know how that turns out.
As I told weedy in an earlier post, as long as the proportions are right I don't see why this can't be adapted in a lot of ways. I'm already trying to figure out how I can make a pumpkin cheesecake for Thanksgiving.
