I have to admit that my immediate, knee-jerk response to cheesecakes made with jelly is to back away slowly with fearful eyes -- but only because my experiences with them have been universally coloured by my aunt's various disastrous attempts to make them for family holiday parties, in which they always come out runny or on the point of separating into their component parts but have to at least be nibbled at for form's sake. Jelly can be such a finicky thing!
All the same, I admire your courage in attempting this recipe. I won't use ancestral recipes for anything that involves baking for most of the reasons you've hinted at here. ^_^ Fortunately, the ancestral recipes I really care about duplicating are all stews and things that can always be doctored to fix problems in the process.
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Date: 2009-12-14 05:50 pm (UTC)All the same, I admire your courage in attempting this recipe. I won't use ancestral recipes for anything that involves baking for most of the reasons you've hinted at here. ^_^ Fortunately, the ancestral recipes I really care about duplicating are all stews and things that can always be doctored to fix problems in the process.