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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.
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!
I would extend this to a proper thickness grade cracker crust. Miss me with that 1mm thick stuff that just gets wet and nasty. Give me that 5mm thick goodness thats just the right level of moist. Not dry, but not wet.
Ooh. VERY important detail. Good one!
oh god. i have also suffered the first world horror that is a pie crust cheesecake. never again
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.
I accept a hint of lemon provided it's VERY subtle (when I bake cheesecake I use a dash of lemon juice. Zest is probably too strong for my cheesecake taste)
Somewhere between NY and Philly