Jessica Badalana

And I don't think that's entirely true.

But...

You know, what we haven't talked about, a cheesecake that I think breaks the mold, and one that I do like very much, and I think of as, like, a cake made with cheese, maybe not a cheesecake, is the Japanese-style souffle cheesecakes.

Are those called cotton cheesecakes?

Cotton cheesecakes, yeah.

Uh-huh.

Um, you know, and they tend to be tall, like a Basque cheesecake and like very fluffy and light and like almost like a plush texture.

Like none of that sort of fudgy denseness that I was objecting to earlier when we were talking about the New York ones where I was like, it's like peanut butter on the roof of your mouth.

Like, it's not quite...

It's not as silky as a bass cheesecake, but it has this lovely, fluffy texture.

And those, I really do like, the Japanese-style cheesecake.

And we do have a recipe on our site for that style of cheesecake.

And that, I think, is a worthy endeavor.

If you've never had that style before, I think they're fun to make.

and fun to eat and like a total departure from like what we think of as cheesecake.

We'll actually put a link to that cheesecake recipe in the show notes.

We'll put a link to the pumpkin bass cheesecake that we talked about.

I mean, I suppose we could throw in a classic New York style cheesecake recipe there too.

In the Substack.

Maybe I'll go even deeper on my pros and cons about cheesecake on Substack.