Cheesecake, what's your style?
Cheesecake comes in all sizes & flavors. I'm a purist & rejoice in the old-fashioned fully loaded cream cheese version. However, I never pass up any offered dense, smooth, creamy whatever-flavor-available cheesecake. What's your cheesecake preference? Make your own? What's the best one you have eaten in a restaurant? Any mail order brands meet your specs?
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22 Comments:
I make my own cream-cheesy version to rave reviews every time. It is a recipe from epicurious and it is topped with a layer of sour-cream and fresh strawberries.
izzy's mama at 12:42PM on 09/10/07
Make my own. Lemon cheesecake.
nelson5757 at 3:19PM on 09/10/07
My Lemon-Ginger cheesecake with Blueberry Preserves (although I rarely actually eat any myself.) My late husband taught me his base recipe, which I keep on a corner of a newspaper 2" square on my bulletin board. It reads 3# cc, 1 1/4 c egg, 1/2 c cr, 1 1/2 c sug. I just take it from there for infinite variations. (I am a no water-bath baker, just a looooong slow oven) and it is the only baking I do. If cheesecake isn't a good choice, you are probably not getting dessert from me!
Cary at 3:55PM on 09/10/07
I reminisce about a cheesecake that I could get in a bakery near my graduate school back in the 70s. Don't know the style/name of it (maybe someone who knows these things can tell me). It was from a springform and stood about 3" tall, "pie" crusted all around and very dense, no-nonsense filling. Sold in wedges, it was my weekly reward for surviving another week of study. Rarely ate cheesecake after my school years but my family started making a graham crackered, fluffy thing covered with fresh blueberry glaze for my birthdays since I'm not a cake eater. I loved the berries.
Not long ago I was treated to a Turtle cheesecake while visiting Chicago. I could get addicted to that if I wasn't too cheap to go back to that chain...
czken at 5:26PM on 09/10/07
It's definitely not gourmet or anything of the sort, but Ikea's cheesecake is pretty darn tasty! The perfect ratio of yummy crust, cheesecake, and fruit.
Does anyone know what is in the crust that makes it ohh soo good??
chlamers at 5:43PM on 09/10/07
chlamers brings up an important part of the cheesecake---the crust. What do you SE look for in a perfect cheesecake crust---crumbs? Cookie based? Crustless?
JEP at 6:15PM on 09/10/07
Crustless is good, but if you have a crust, it had better be darn delicious.
I like to make my own, and top it with sour cream and powdered sugar. Usually it's lemon flavored, but sometimes I like to add rosewater. When I'm home again, I want to experiment with almonds in the crust..
Christina at 6:25PM on 09/10/07
I got a recipe from a chef for caramel pecan pumpkin cheesecake with a gingersnap crumb crust. I made it for Thanksgiving last year, and it was delicious! Pumpkin cheesecake is my favorite -- I used to like the one from Costco.
misseditor at 7:26PM on 09/10/07
Gotta be a table bender or it isn't a cheesecake.
There are a couple of clone Lindy's recipes that are great.
exvaxman at 7:37PM on 09/10/07
My mom's marble (plain/chocolate) cheesecake. Very tall, light and creamy.
wellred at 7:40PM on 09/10/07
Crumb crust. Prefer fluffy, creamy, maybe lemon or vanilla, but the fancy-schmancy ones just don't call to me at all.
lemons at 9:01PM on 09/10/07
cheesecake: yuck.
danamo at 10:33PM on 09/10/07
My mom makes a ricotta cheesecake that I love. I think she got the recipe from a Polly-O pamphlet like 30 years ago (and still has it). It's got a bit of lemon zest an almond extract in it that makes it taste much lighter than it is!
Dominic
the zen kitchen
dvchurch at 11:13PM on 09/10/07
Pate sucree crust, orange oil and vanilla, ricotta and cream cheese
JerzeeTomato at 1:10AM on 09/11/07
Thanks for sharing your preferences!
Since we're discussing crust, what about toppings? Sour cream, fruit, drizzle of syrup?
Any savory cheesecake lovers out there?
JEP at 5:43AM on 09/11/07
My Mother has made the same cheesecake for many years. It has a thick graham cracker crust and the basis for the cake is all Philadelphia Cream Cheese. The only fruit that goes on it is fresh fruit, in season. Because of the richness one can only eat a small slice. I've tried other cheesecakes and none seem to have the same flavor or texture.
Dughis at 7:54AM on 09/11/07
Crust? Graham cracker crumbs and butter. Type? Basic philly cream cheese with just a whisper of lemon zest/juice. Topping? Light layer of sour cream with a fruit topping (strawberry or blueberry) on the side (I'm a dipper.)
hatlady at 12:03PM on 09/11/07
We're talking crusts, toppings--what about serving temperature? I like mine very, very cold served on a chilled plate. Does temperature matter to you?
What beverage goes best with cheesecake?
JEP at 12:11PM on 09/11/07
I used to hate cheesecake but it has definitely grown on me!
Now, I love graham cracker or Oreo cookie crusts on cheesecake
I like mine cold but thawed so it's melty but not all warm.
My favorite cheesecake is from, go figure, the Cheesecake Factory...their Vanilla Bean!
Hillary
Chew on That
Chew on That at 2:10PM on 09/11/07
I love strawberry cheesecake! But I also love Snickers cheesecake and my cousin's bluberry cheesecake.
justboycrazy at 8:41PM on 09/11/07
What's the best restaurant cheesecake you've tasted?
Any other mail order recommendations?
JEP at 6:22AM on 09/12/07
Oreo crust with caramel swirled cheesecake, mmmmmm!
akprincess72 at 8:20PM on 09/13/07