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.

Cookie Dough Lover's Cheesecake with Pecans

Creamy cheesecake loaded with chocolate chip pecan cookie dough, topped with cookie dough frosting, it'll be love at first bite! We are also donating $0.25 to Feeding America for every slice of Cookie Dough Lover's Cheesecake with Pecans sold through July 29, 2024.

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.

Chicago Cheesecake has a firm exterior, but inside it's soft, creamy, and fluffier than New York cheesecake. It was invented by Eli Schulman, founder of Eli's Cheesecake, at the first ever taste of Chicago in 1980.

A French Style Cheesecake is simple, elegant, and a bit different than the popular one New York Cheesecake. The French one it's creamier and leaves you with a strong vanilla flavor from the first bite.

New York style cheesecake is also always baked and contains very simple ingredients. It's a no-frills cheesecake that packs a punch in flavor and texture. The distinct flavor can be attributed to the bit of sour cream and fresh lemon juice, giving it a slight tang.

Making it lighter: If you don't like the thick and heavy cheesecake then I would recommend adding more eggs if you want to keep the classic taste or adding sour cream or heavy whipping cream if you like how those change the taste.

Is heavy whipping cream or sour cream better for cheesecake? ›

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. 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.

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.

Cheesecake is a beloved dessert around the world. While many assume that it has its origins in New York, it actually dates back much further. Let's go back over 4,000 years to ancient Greece! Sit back, grab a creamy slice of cheesecake and learn all about this dessert's rich history.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

The ancient Greeks, by the fifth century BC, made the earliest known rudimentary cheesecakes (plakous meaning “flat mass”), consisting of patties of fresh cheese pounded smooth with flour and honey and cooked on an earthenware griddle. In late medieval Europe, cheesecake remerged in tart form with a pastry base.

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. 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.

The Junior's cake that started it all. Our Original New York Cheesecake is always baked fresh on a delicious bottom layer of buttery light sponge cake. Rated the best overall cheesecake by The Wall Street Journal.

"It's smooth and creamy, just sweet enough, with a hint of tartness. If there's a crust, it adds something extra without overwhelming the taste of the cheesecake itself. And it's rich enough to seem a bit decadent, without going down like a cement pour. You should want to keep eating—at least, for more than one bite."

Chicago Cheesecake has a firm exterior, but inside it's soft, creamy, and fluffier than New York cheesecake. It was invented by Eli Schulman, founder of Eli's Cheesecake, at the first ever taste of Chicago in 1980.