16 Creamy Cheesecake Recipes with Unforgettable Flavors (2024)

FAQs

What is the most popular flavor of cheesecake? ›

The top flavors are generally consistent, although a few may change depending on the season. The top 10 flavors always include the original, the turtle, a few fruity flavors, and a few chocolate flavors. In the fall, pumpkin flavor is also very popular.

How many types of cheesecakes are there? In general, there are 14 basic types of cheesecake, including the most popular types of cheesecake common around the world as well as variations common in particular countries or regions of the world.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey.

The most expensive cheesecake sold for $4,592.42 (£3,496.44; 3,955.57€) and was made by chef Raffaele Ronca (USA) at Ristorante Rafele in New York, NY, USA on October 30, 2017.

Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor. With our ingredients settled, we focused in on how to keep the cheesecake from baking up grainy and cracked.

However, it's widely regarded that the best cheesecake in America can be found in Chicago, where it's more firm on the outside and softer, creamier, and fluffier on the inside; and in New York, where it's more dense and rich throughout.

New York is not the only place in America that puts its own spin on cheesecakes. In Chicago, sour cream is added to the recipe to keep it creamy. Meanwhile, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

What happens if you put too much sour cream in cheesecake? Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

What is a substitute for heavy cream in cheesecake? ›

Milk and Butter

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

As with most dairy-based dishes, it is necessary to place any leftover cheesecake in the fridge so that it can stay fresh for as long as possible. If placed in the refrigerator in a timely manner, a homemade cheesecake will last anywhere from five to seven days before starting to decline in quality.

United States. The United States has several different recipes for cheesecake and this usually depends on the region in which the cake is baked, as well as the cultural background of the person baking it.

The Original Topped with Glazed Fresh Strawberries. Our Most Popular Flavor for over 40 Years!

A traditional cheesecake is a lesson in simplicity. Made with just three simple ingredients; cream cheese, sugar and eggs, it's one of the more popular styles of cheesecake. Not just limited to cream cheese, different countries and places have their own spin on tradition, often using ricotta, mascarpone and quark.

Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

Cheesecake has a rich and creamy flavor with a slightly tangy and sweet taste. The texture is smooth and dense, often with a buttery graham cracker crust, making it a decadent and indulgent dessert.