Serious Eats - seriouseats.com

I can only think of two words:
Oh my!

@caroliiine yes, i thought about currypan too when i saw that! i would LOVE some curry-filled donuts!

I bet this is really good. I love sweet and savory. I think I'll buy a doughnut on my way home and eat it with some kimchi.

I don't think we're arguing what cheesecake is the most authentic. The people who claim that the only authentic cheesecakes are made from cream cheese are sorely mistaken. There are several traditional recipes: New York/Jewish (Cream Cheese), Italian (Ricotta), and some cheesecakes use a mixture of cheeses, such as mascarpone and chevre. These cheeses are very popular in French cuisine. The best cheesecake I've ever tasted was made in France. It was actually a chevre and cream cheese combination with a walnut crust; a wonderful cheesecake that I make to this day. Plain cream cheese and graham cracker crust is just too boring for me and most people who like to have their taste buds excited. It's like traditional apple pie...very boring. If you're palate is satisfied with plain jane cheesecake then opt for New York style.

There's nothing wrong with sour cream in a cheesecake. At my restaurant we used some butter milk in the mix, to lend a mildly tart taste. It worked perfectly. A bit of grated lemon rind supported the richness. We never used a graham cracker crust.. Our pastry guy James Shupe got raves for his work, people asked for seconds. Of course we used the best cream cheese -- Philly.

@polly302 - Carnegie Deli has the best cheesecake I have eaten also. I have no idea where they get the cheesecake from, but it is tops in my book. I have eaten Eileens and Juniors but CD is my favorite.

There are many "secrets" to cheesecake, depending on what
you're used to. If you're used to the original Lindy's (not the modern
restaurant of the same name) or Turf cheesecake in NY, the
"secrets" are:

1. Never use any cheese but Philadelphia Brand Cream Cheese.
That's ANY cheese. No cheeses other than cream cheese. No
cream cheese other than Philly. Especially, no "baker's
cheese"--an abomination for this recipe. The NY Times Cook
book used to have the "right" recipe. But the latest
edition adds extra ingredients. The latest edition of the
NY Times International Cookbook has the right recipe, except
they use a graham cracker crust, which isn't quite authentic.

2. No sour cream. None. Zero.

3. Cake crust, not a graham cracker crust.

Molly Lukens' "New York Cookbook" has two recipes that are almost
right--the Lindy's and the Junior's. What I would do for the
absolute, true taam is make the crust from the Lindy's recipe
in Lukens' book, and the filling from the NY Times International
Cookbook.

Note that I'm of a certain age such that I've eaten both originals,
at Lindy's and Turf's--both long gone.

The crust is the best part of the cheesecake, and I believe Jr's has no crust, so it's only fitting a mouse would prefer a cake that only had his favorite part!

That picture would be totally awesome for a 'caption contest'--although all I can think of is the mouse must be thinking "oh my goodness, and they say dreams can't come true. Cheese. cake. Cheese. cake."

As a chef, the best tasting cheesecake that keeps people coming back for more is made with a blend of Chevre (goat cheese) and Cream Cheeses. Add a walnut crust and some garnishes and it's the best slice of heaven you'll ever taste. The creamy texture and sweet-sour flavor of this cheesecake is unparalled greatness.

mmm. I love the Zabar's cheesecake.

One time, years ago, I was standing on line at the cake counter at Zabar's, and I was quietly on the phone with a friend who was also living in the city, up near Columbia, at the time. She asked me what I was doing, and I said I was buying a cheesecake. Then she asked what the occasion was, if I had people coming over. I said there was none, and she chastised me for my frivolity. Then, intoxicated by the freedom of Living Alone In New York City With A Job I Got All By Myself, I shouted into the phone, "I'M 26 YEARS OLD. I CAN BUY A GODDAMN CHEESECAKE JUST FOR MYSELF IF I WANT TO."

Everyone on the dairy side of Zabar's stared at me.

I blushed, thoroughly embarrassed, but I held fast in that line, and I got my cheesecake. And it was delicious for the two days that it lasted.

Cheesecake Factory? It is waxy and frozen and gummy. It has a beautiful look to it because its full of enough preservatives no one can spell. It is not a cheesecake it is a dessert with some cheese like products in it.

I'm astonished there are New York tasters who like light and fluffy. In my search for the perfect recipe I can usually rely on New York Style being deliciously dense.