tag:blogger.com,1999:blog-37695777.post6190810607262405593..comments2024-03-28T18:07:47.099-04:00Comments on Mae's Food Blog: Cheesecake on the CoastsMae Travelshttp://www.blogger.com/profile/13328946930935633113noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37695777.post-11286786343519741692008-05-16T16:48:00.000-04:002008-05-16T16:48:00.000-04:00I'm proud of the Wash Post for being seasonal. And...I'm proud of the Wash Post for being seasonal. And I'm a little biased b/c we're having a mushroom recipe contest and mailing the winners 2 lbs. of morels (the Wash post printed this as well). If want to enter, we'd love to have a recipe. We already have one mushroom cheesecake that sounds mighty delicious, but maybe you could top it! Recipes can be submitted to our blog: MarxFood.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-37695777.post-64531820324084058042008-05-15T11:36:00.000-04:002008-05-15T11:36:00.000-04:00I think the real debate about cheesecake (and I'm ...I think the real debate about cheesecake (and I'm a native NYer) is whether or not it is baked/firm or very creamy (a la Sandy Ryder's era at Say Cheese). That unbaked stuff doesn't even cut it as far as I'm concerned (not the Sandy version, I mean the REALLY unbaked stuff, like the jello version). Both of the creamy/firm cheesecakes can be sublime. In San Francisco, the classic cheesecakes Jenhttps://www.blogger.com/profile/02362687820368214420noreply@blogger.com