In this week's Food for Thought Seattle Times food blogger Nancy Leson rhapsodizes over New York style cheesecake. Who knew there were so many other kinds?
The Bulgarians top it with smetana, not the composer but a soured heavy cream. Ancient Romans made it with honey and a cheese similar to modern-day ricotta. The Bavarian Quarkkuchen is put together with quark cheese, not the elementary particle but a cheese made from soured milk.
It seems almost every nation on Earth has its own version of the waist-thickening wonder.