February 24, 1994 |
In just a couple of weeks, it will be cheesecake time again for Conestoga senior swimmer Jeff Graves. Graves, a fifth-place finisher in the 100-yard butterfly at last year's PIAA state championships, said he eats cheesecake at the lunch or dinner before his biggest meets. In the last seven such meets, spanning three years, Graves has not been disappointed. He placed third in the butterfly in a National YMCA meet in December in Princeton, and won a bronze at the state championships last March after indulging in the cake.
December 17, 1997 |
Cheesecake is a triumph of flavor and texture. No wonder it's one of America's favorite holiday desserts. Its just-right creaminess caresses the tongue, creating a luxurious silk scarf of richness on the palate. The cream cheese, sugar, eggs and vanilla balance in perfect harmony. By the wedge or by the sliver, cheesecake is not-too-sweet, not-too-tart dessert perfection. But the taste is only part of the appeal. At holiday time, I'm looking for easy-to-prepare desserts that can be made in advance and frozen.
April 1, 2014 |
It's not the most gastronomically appealing pairing of topics: eel and cheesecake. But fortunately for Barry Kratchman, he has an expertise in both. That has given his Classic Cake wholesale bakery, with 55 employees in North Philadelphia, its first export opportunity. Two weeks ago, 15,150 cheesecakes made at Classic's factory on Sedgley Avenue near Juniata Park set sail from the Port of New York on a container ship bound for South Korea. "Koreans revere Philadelphia cheesecake," said Kratchman, president since acquiring the 30-year-old Classic Cake in 2006.
June 22, 2015 |
Can a beloved cheesecake baked in New York for six decades be just as skillfully prepared in . . . New Jersey? Junior's - New York City's third generation of famed Brooklyn cheesecake bakers - has moved its main baking operations to Burlington City. The company's new location at the foot of the Burlington-Bristol Bridge housed Mother's Kitchen, which produced cheesecakes for Rich's Products Corp. About a year ago, Mother's went south for a new facility in Texas. Junior's owner Alan Rosen needed a larger bakery than the one in Queens, which produced for all the Junior's restaurants and retail.
July 18, 1993 |
"Cheesecake has never been listed as the reason for anyone's demise on a death certificate," says Myra Chanin, known to legions of cheesecake devotees as Mother Wonderful. "Listen, a little cheesecake never hurt anyone, and it's especially good for anyone whose cholesterol level has dipped dangerously low," says the Philadelphia baking maven. "Just think, anyone who eats a little cheesecake every day never has to worry about being too thin. " Chanin's whimsical cheescake pointers aside, there is one immutable fact: Cheesecake remains one of America's most-loved desserts.
July 28, 2016 |
In a contest between the Philly cheesesteak and New York cheesecake, which comes out on top as the big cheese? In the NY/PA Food Fight, a competition that matched five classic Philadelphia foods with five New York City counterparts Tuesday, Philadelphia just barely came out on top. For many, it was a welcome and lighthearted respite from the drama and party turmoil of the first days of the Democratic National Convention. The event starred U.S. Reps. Brendan Boyle (D., Pa.) and Carolyn Maloney (D., N.Y.)
December 11, 2008
Beyond the same old cheesecake Tucked in the cheese cases at Claudio's is a lightly bronzed, Bundt-shaped wonder of a "cake" called baked ricotta di bufala. No eggs. No flour. Just a fine-textured ricotta from cow's milk and water buffalo milk, baked with sugar and a hint of lemon. If you've sworn off cheesecake, this elegant dessert will win you back. Kitchen friends For little hands eager to help in the kitchen, these colorful silicone kitchen tools are perfect stocking stuffers for budding chefs.
March 13, 1996 |
Fingers is a place where the diners order Manhattans before dinner. It's a place that makes its own cheesecake, but offers only two bottles on the wine list. It's a place devoid of chrome or leather or fluorescent light. It has a very nice piano bar that features jazz on Friday nights. In short, it's a place that was completely untouched by the Philadelphia restaurant renaissance of the 1970s and '80s. It's also a place that's been doing business at the same downtown Erdenheim location for a couple of decades.
September 14, 2015 |
Fixed income? I had no idea what those words really meant until we retired and were there. Like many baby boomers, we've taken our share of financial hits. We've also made a few "great decisions at the time" that have come back to bite us in our fixed incomes. Neither of us got the 30-year handshake, which would have given us the financial freedom to play in Europe like many of our friends. We play anyway. The other day, we went on a European road trip . . . in Bucks County and New Jersey.
July 13, 1987 |
A lot of what passes for entertainment in Atlantic City, in the big showrooms and tiny revue theaters owes a dept to burlesque, with its sexy jokes, blackouts, tableaus and strip teases masquerading as art. That's certainly the case with Rip Taylor and Carol Lawrence's version of "Sugar Babies," a racey, bawdy and very funny 80-minute edition of the Broadway burlesque revue currently at Harrah's Marina. Though burlesque is made of equal parts of low humor and gratuituous cheesecake, this show is top notch by Atlantic City standards.