Each region of the world has its own take on the best way to make a great cheesecake. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. In Chicago, sour cream is added to the recipe to keep it creamy, in Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings. In St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling.
I have been sticking to the same no back recipe for years! But recently I discovered a kick a** homemade must try cheesecake recipe by The Kitchn that had my mouth watering with every bite.
No matter how you bake or slice a cheesecake there are a three simple rules The Kitchn lives by when making this famous dessert.
1. No matter what, buy full-fat cream cheese. A GREAT Cheesecake is not meant to be fat-free or made with reduced fat cheese!
2. A Cheesecake needs more than cream cheese. Most recipes either use heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture.
3. Always chill a cheesecake. After all the careful baking and slow cooling, the cheesecake still needs to chill in the fridge and finish setting up for at least four hours or overnight.
Click here for the full recipe card-The Kitchn is a great site with yummy recipes! (Images and tips provided by The Kitchn).
Guess what?! Now you too can indulge in a ready-made must try cheesecake that is also rich, creamy and decadent that you’d never guess it’s dairy-, gluten- and soy-free. Daiya Cheezecake! Assorted flavors like the classic New York, Strawberry, Key Lime, and Chocolate.