This
recipe is from John
Barricelli. It’s from his “The SoNo
Baking Company Cookbook” (Clarkson Potter, 2010). The SoNo in the title is for the chef’s South
Norwalk Connecticut bakery.
When I first saw the
name of the SoNo cheesecake I thought it said, "Say No Cheesecake". I
thought, who would say no to cheesecake? I like to call my cheesecake,
with changes I've made, "Say Yes Cheesecake". The original recipe has
apricot jam covering it with raspberries on top and chopped pistachios
around the side and is baked in a water bath. Mine is gluten free, often
with a nut crust, and uses a special cultured sour cream that has twice
the fat as regular sour cream and I bake it with steaming hot water in
a roasting pan underneath the cheesecake to put moisture in the water. I
also use more eggs but lately I've been thinking its too much and I'll
try less again. I initially bake it at a high heat, then turn it down
low for a much longer time.
http://www.projectfoodie.com/cookbook-recipes/recipe/sono-cheesecake.html
http://www.poiresauchocolat.net/2011/02/raspberry-and-pistachio-baked.html metric, European
This post was created in 2011 but never got posted. I didn't notice that it was a draft and so I went ahead and posted it.
