Bondolon wrote:ifeedlions wrote:I suggest you use tart tins with removable bottoms. A nice 3" tart is an attractive presentation for a cheesecake, and it is instant portion control... no one gets stuck with the little slice. I could give you some really badass chocolate crumb pastry recipes to use as a crust, should you be so inclined... cooking is kinda more my profession than it is my hobby.
I've done this, and it works. It only doesn't work for an actual cheesecake (instead of cheesecake tart). Cheesecake tarts are nice, and can be very presentable, but they just don't work for the big(literal big)-time.
edit: sometimes people like the "oh hey a slice of cake" (little do they know it's a freaking custard pie) feel. It's semi-professional for me too, as I am a blog journalist with a vegetarian cooking blog. I understand exactly that smaller presentation is nice, but there's something to be said of the illusion of a slice of the large.
edit2: I as well have a good recipe for a crust. It's a combination of cardamom, cinnamon and cream cheese. Little do people know that it's a freaking curry cheesecake, but I'm not about to tell them, since everyone I've talked to thinks it's awesome.
edit3: Actually, I suppose advertising a Curry-spice Cheesecake wouldn't exactly repel business, and since it's "Oh me yarm toatally rad" the curry part of it would be a "hey, we know of an underground kinda" thing. In any case, I invented it a few years ago, but apparently the powers that be still haven't taken note of cardamom.
Ifeedlions proposed a seemingly delicious chocolate cheesecake crust, and I thought that a thread about actual gourmet cuisine could be quite nice. Most recently, I've made a post about an African/Asia fusion peanut stew on my blog, and I wanted to know if anyone else was interested in truly gourmet cuisine.