I shouldn’t even have to say this, but graham cracker crust is an iron clad requirement. I bet a lot of you out there are reading this and thinking “well DUH”. I envy you.
I had a “cheesecake” that some idiot made in an ordinary pastry pie crust. Not enjoyable.
This pumpkin cheesecake recipe uses gingersnaps instead of graham crackers… it might change your mind about acceptable crusts, but it isn’t in the ‘plain cheesecake’ category because: pumpkin!
What type of cheesecake? NY (dense), Philadelphia (lighter), Japanese (hyper fluffy), or one of the Ricotta variations (possibly more authentic?)? There’s a bunch of others that are less common outside their native countries, but these styles are at several places within an hour’s drive, so I’m counting this list as the most common.
never really thought about the regional types because all the best cheesecakes I’ve had have been home baked by someone (lucky me!) they’re probably the dense NY style based on the descriptions
i did try fluffy Japanese cheesecake and did enjoy it but as like, its own thing. it should have its own name cuz it’s basically its own dessert
ricotta style probably slaps. gotta try that
these styles are at several places within an hour’s drive
Does it have a hint of lemon? NY cheesecake should have lemon or lemon zest (and cream or sour cream). Sample recipes: one, two, three, crazy four. Philadelphia cheesecake has neither – it is a very simple recipe promoted by Philadelphia Cream Cheese.
cheesecake. PLAIN CHEESECAKE ONLY. absolutely no bullshit on or in my cheesecake.
I’m lactose intolerant now too so if I’m gonna eat cheesecake it better be world class lol
I shouldn’t even have to say this, but graham cracker crust is an iron clad requirement. I bet a lot of you out there are reading this and thinking “well DUH”. I envy you.
I had a “cheesecake” that some idiot made in an ordinary pastry pie crust. Not enjoyable.
oh god. i have also suffered the first world horror that is a pie crust cheesecake. never again
This pumpkin cheesecake recipe uses gingersnaps instead of graham crackers… it might change your mind about acceptable crusts, but it isn’t in the ‘plain cheesecake’ category because: pumpkin!
I’d definitely try that!
What type of cheesecake? NY (dense), Philadelphia (lighter), Japanese (hyper fluffy), or one of the Ricotta variations (possibly more authentic?)? There’s a bunch of others that are less common outside their native countries, but these styles are at several places within an hour’s drive, so I’m counting this list as the most common.
never really thought about the regional types because all the best cheesecakes I’ve had have been home baked by someone (lucky me!) they’re probably the dense NY style based on the descriptions
i did try fluffy Japanese cheesecake and did enjoy it but as like, its own thing. it should have its own name cuz it’s basically its own dessert
ricotta style probably slaps. gotta try that
hi fellow mid-Atlantic northeasterner lol
Does it have a hint of lemon? NY cheesecake should have lemon or lemon zest (and cream or sour cream). Sample recipes: one, two, three, crazy four. Philadelphia cheesecake has neither – it is a very simple recipe promoted by Philadelphia Cream Cheese.
Somewhere between NY and Philly