My Version of Cheesecake

I am not a fan of rich cheesecakes. Mine is a cross between Austrian Cheesecake (called Topfentorte) and the American Cheesecake. Austrians use topfen for cheesecake, which is a lot less rich. Topfen is made from either whole milk or low fat milk. I usually make mine with whole milk. For this particular cheesecake I used 16 oz of topfen and 8 oz of regular cream cheese. I like to serve it with a fruit sauce. I like to use fruit in season and strawberries are in season right now in Florida.

Next time I make topfen I will take some pictures and post them here on my blog and I will
explain how to make it. I do not know if anyone is interested in it. I am sure there is already a lot of info on this topic on the Internet. Actually, I just did a search on how to make topfen and there is not really much out there, at least not in English. I guess I should do it. Stay tuned .... I can't promise though that it will be any time soon unless someone volunteers to watch the kids, clean the house, do my taxes, wash and iron the laundry, ....