|
|
Cheesecake: top to bottom. (includes recipes)
- Article from:
-
Restaurants & Institutions
- Article date:
-
February 15, 1994
|
Copyright informationCOPYRIGHT 1994 Reed Business Information. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
The addition of cheesecake to a restaurant dessert menu offers an attractive and tasty way to obtain good profits. Prices may be increased slightly with the use of sauces and garnishes. Cheesecake makers have gone beyond the regular vanilla flavor to others which include chocolate chip, raspberry marble and pineapple-coconut. Similarly, cheesecake crusts now run the gamut from butter cookie, gingersnap to chocolate cookie crusts. A lighter version of the cheesecake may be included for diet conscious patrons.
Cheesecake is one case where "gilding the lily" with sauces and garnishes makes a plain dessert bloom with color and appeal.
When it comes to cheesecake--a little slice of ...