What is the difference between New York style cheesecake and regular cheesecake?
Chef's answer
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. ... It's a no-frills cheesecake that packs a punch in flavor and texture.6 days ago.
Frequently asked Questions 🎓
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3. The cheesecakes are pre-made and frozen. They're made in a central, corporate-run kitchen and then frozen to be shipped to locations all over. "They take about an hour to two to defrost," one Redditor explained.
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But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.
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Whereas a baked cheesecake has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge. The textures of these two cheesecakes are totally different. The no-bake version is a lot softer and almost mousse-like. Both are absolutely delicious.
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Baking Cheesecake Avoid overbaking! This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2-inch to 3-inch wobbly spot in the center of the cheesecake. Also, the edges will be slightly puffed.
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Both, the mascarpone for the creamy texture and the philly for the cheesecakey flavour, though it doesn't have to be philly, supermarket soft cheese works just as well.
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With a minor change in appearance, any pastry that is a crumb crust filled with custard and baked, in my mind, is a pie. The addition of cream cheese is no more a disqualifier than the addition of bourbon would be. So, in short, a cheesecake is a pie. It can also be a cake, but it can't not be a pie..
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Informal. a. Images, especially photographs, of sexually attractive, scantily attired women..
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