White Chocolate Raspberry Cheesecake (Copycat Recipe) (2024)

FAQs

What's the difference between NY cheesecake and Philadelphia cheesecake? ›

When most people refer to Philadelphia-style cheesecake, experts say, they're talking about a version marketed by the cream cheese brand. New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn't. Which means it doesn't have anything to do with Philadelphia, the city.

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.

The Cheesecake Factory White Chocolate Raspberry Cheesecake (1 slice) contains 40g total carbs, 39g net carbs, 30g fat, 6g protein, and 450 calories.

Basque cheesecake and New York cheesecake frequently come out as the most popular cheesecake styles. No-bake cheesecakes are also popular as they do not require an oven so are much easier to make.

Biltmore Cheesecake, Vanilla Bean. Product details Creamy vanilla cheesecake in a golden graham crust. A legacy of taste and hospitality since 1895. Made with imported Madagascar vanilla beans.

New York-style cheesecake:

Undoubtedly the most popular type of cheesecake in the United States, New York-style cheesecake is rich and dense with a cream cheese base. It is usually baked in a springform pan.

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.)

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.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Yes, cheesecake can also be frozen, which means you can impress your guests but in a low-stress way. It also means that cheesecake leftovers can be frozen, so all that work you did doesn't go to waste. Read on for everything you need to know about freezing cheesecake.

How long does cheesecake last in the fridge? ›

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 Cheesecake Factory Reese's Peanut Butter Chocolate Cake Cheesecake (1 slice) contains 56g total carbs, 54g net carbs, 29g fat, 7g protein, and 500 calories.

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. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

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.

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.

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. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

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.

The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.

The French version is usually lighter, relying more on fromage blanc, a soft, fresh cheese not easily available in the U.S., in contrast to our cream cheese-laden version. (I have a version of that kind of French cheesecake, along with a swap-out for the fromage blanc, in The Sweet Life in Paris.)