Comments on: Cheesecake with Blackberry-Rosemary-Balsamic Reduction

By: Melissa

Melissa — Wed, 25 Apr 2012 17:09:59 +0000

I am, too. xo

By: P~

P~ — Wed, 25 Apr 2012 14:43:59 +0000

I’m happy to answer your questions, Emily. First of all, I love Greek yogurt because it’s thicker (because they strain it to remove excess liquid) and more flavorful than regular plain yogurt. It’s got a tang to it that is reminiscent of some yogurt I used to get in college from this woman who made her own from a culture that her mother brought to this country.

Secondly, I have been using it in place of sour cream in many things. Not only to increase flavor, but to reduce the fat. I use Fage brand 2%.

True Greek yogurt is made with sheep’s or goat’s milk…maybe that’s why you didn’t like it before?

Hope that helped answer your questions. P~

By: Emily

Emily — Wed, 25 Apr 2012 11:56:46 +0000

Also, and I’m sorry to keep spamming your blog, can you tell me about Greek yogurt? I tried something my sister told me was Greek yogurt once, and it was terrible. I really thought maybe it had gone bad. I’m looking online now and read one site that said Greek yogurt was labneh, which I love, but doesn’t taste anything like yogurt really. But I have a Turkish yogurt that I also love, which is more yogurty in taste. So can you tell me what’s so great about Greek yogurt?

By: P~

P~ — Wed, 25 Apr 2012 00:24:44 +0000

Any balsamic will do, really. Reductions make even mediocre balsamic delicious. P~

By: P~

P~ — Wed, 25 Apr 2012 00:23:50 +0000

Emily,

Thanks! 🙂

I’m so picky about my cheesecake crusts I don’t usually even have one. This is very nice…it’s the only thing I used from the Traditional Home recipe. I may even do it this way more often. It was enough to elevate the cake, with a titch of sugary caramelization on the bottom. P~

By: Emily

Emily — Wed, 25 Apr 2012 00:10:19 +0000

Oh, and by “aged” balsamic, I’m assuming you don’t mean balsamic that’s been lying around my kitchen forever, but something special?

By: Emily

Emily — Wed, 25 Apr 2012 00:08:54 +0000

Happy blogiversary! I will try this next time I cheesecake. How is the crust? I’m very picky about my cheesecake crusts.

By: P~

P~ — Tue, 24 Apr 2012 17:30:33 +0000

It was surely one of the most lovely accidents that brought us together; I am a richer person as a result. P<3 <3

By: Melissa

Melissa — Tue, 24 Apr 2012 17:05:04 +0000

So glad you’re still around and that I am lucky enough to know you both here in food blog land and beyond. ♥♥♥

By: P~

P~ — Tue, 24 Apr 2012 16:44:28 +0000

🙂

This makes me so happy! P<3