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Rose Bakery in the 9th sells cheesecake.
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as well as Finkelsztajan's in the Marais.
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Easytraveler, you can check out this thread for the Thanksgiving info:
http://www.fodors.com/forums/threads...p;tid=34536670 Thanksgiving is located in the Marais. They provide all the fixings for Thanksgiving/Christmas dinner as well as providing the full catered meal at €29/person. In ADDITION, they sell New-York-style cheesecake (<i>le vrai cheesecake newyorkais</i>) so I'm sure they'd sell the ingredients to make it. You can e-mail them here: [email protected] StCirq, I've used neufchâtel cream cheese to make a lower-fat version of cheesecake. It's sold in rectangular blocks just like cream cheese but I'm not sure if it's comparable to the neufchâtel you'd find in Europe. Besides ricotta, Easytraveler, you could also try mascarpone cheese (the Italian soft cream cheese used in tiramisu). I'm not sure if it's sold in Paris but it's worth looking for. I think you might want to use an additional egg when you use the mascarpone to get the firm texture for the cheesecake. You could also use a tablespoon of flour but I'm sure many would think that it would not then be true, traditional cheesecake, so best to use that extra egg! :) |
Hi there easytraveler. Neufchatel cheese is often used as a base for commercial savoury dips here in Australia, but I think the consistency is a bit runnier than cream cheese.
Just as a suggestion, why not contact Kraft who manufacture Philly and see if they can advise you of any stockists in Paris. www.kraft.com |
My thanks to all the wonderful new suggestions and places that have been mentioned! I am emailing her all the relevant information today and hope that she can find cheesecake heaven right at home in Paris!
Sorry for the late response. My palate got so jaded on different versions of crab cakes yesterday that I had to take some to a friend's house to be "test driven" last night. Again, thanks to all for taking an interest in my out-in-left-field question and for your stimulating responses! :) |
BTilke said : .. Philadelphia brand cream cheese ..
That's the cream cheese that I mentioned by Kraft. |
I've seen Kraft Philadelphia cream cheese occassionally in bigger "hypermarchés" in and around Paris.. and it's definitely available in Belgium
Since I can't find it here in Provence, I use "St Moret", called "un specialité fromagère" which comes in a package almost identical to the Philly cream cheese package. It's found in just about every store in France. I actually like the taste of it better than American cream cheese, and it makes a good cheesecake. Patricia |
See? I KNEW there would be a satisfactory answer. Otherwise, one of the big NY firms would probably mail you one to your hotel. <GRIN>
I mentioned the italian recipes that do in fact use ricotta ... they're delicious. But everyone has a favorite style of cheesecake, dense, sweet, cheesy, light as a feather... As to your crabcakes...make sure they are really well chilled before you try to fry them. (My family is from the Eastern Shore of Maryland...) |
PBProvence is right. St.Moret, and Kiri which are the type "fromage cremeux" are like Philadelphia cream cheese.
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Bake it, freeze it, let it thaw out on the flight.
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LOL clevelandbrown, then eat it in the taxi on the way to the hotel ~
(that would probably be me) |
The choices that are offered at the moment are:
1) buy cheesecake in Paris, assuming that it may taste like cheesecake in the States 2) make cheesecake in Paris, assuming that same/like ingredients are available 3) make cheesecake in the States, freeze, and carry to Paris. This is plausible, but not possible. With my luck, the cheesecake will be two ounces overweight and the airline would insist that it travel as checked luggage. It will arrive, defrosted, melted, and all sloshed and crushed together. :) Suzie: I'm exhausted from all the crab cake experiments. They are still coming out a bit bland. I've placed the crab mix in the frig overnight even. My ingredients so far: parsley, shallots, scallions, chives, parsley, fennel, dill, garlic - all finely chopped and cooked together in olive oil and butter. This mixture is then stirred in together with buttered mashed potatoes seasoned with salt and pepper and with canned crab. The mixture is chilled, then made into patties and fried in butter and olive oil. I've tried adding thyme, rosemary, more salt, more pepper, and sambal oelek (a South Asian hot pepper mix). Except for the sambal which was so hot it sent me flying through the roof, the rest have not worked. Maybe the secret is to cook the crab with the herb mixture and then mix in the mashed potatoes? Seemingly the potatoes and the canned crab are two overwhelmingly bland ingredients and their combined blandness have to be overcome somehow. BTW, if Philadelphian cream cheese is available in Paris, then my problems are 90% solved! Thanks all! |
fennel? Mashed potatos? Canned Crab? YIKES, my dear sainted grandmother is rolling around whereever it is she ended up... hoot of a woman! But I digress, no wonder its bland!
Email me for some recipes... [email protected] |
easytraveler, it seems to me that you need something else to keep the crabcakes together; some egg probably.
www.epicurious.com has great recipes, in case you're stuck (and a food forum too). The Philadelphia is available in large supermarkets, so no problem there. If you want the cake with a crust, graham crackers, which seem a feature of many American cakes, are not that easy to find. |
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