Go to the Article: Cheesecake: A Parametric Analysis
Where’s the Philly? I prefer that texture (that looks like bark when cut, as seen in scoops of ice cream).
Cheesecakes are one of my favorite things. I once bought my Mom a cheesecake cook book for Christmas (such a good son!) and immediately asked her to make me one (win-win!).
Grew up eating Sara Lee's Classic Cheesecake, which I guess is a NY style, except it has a thin layer of something sour cream-like on top. Does anyone know how to make that topping? It was my favorite part.
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I hear you Carol. Our list at the beginning of this project was huge, it was really hard to narrow our list down to 7! If you have a link to a recipe that represents the Philly style well can you please share?
You got me excited to figure this one out. Going to try calling them again Monday when they open.
The insights on the pans is a nice addition in this guide, thank you.
On further reflection, I think that I got my terms wrong since the description under the Classic New York Cheesecake recipe called it “fluffy”. I tend to think of NY style as dense and decadent (which I prefer) and Philly as smooth and giggly like pudding, but perhaps technically that means NY is fluffier.
