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If you read my blog on a regular basis, you may recall that I am a huge fan of cheesecake. As a matter of fact, I love it… I could probably eat it every day if I had an amazing metabolism; but unfortunately I do not. You may also remember that I use a specific method each time I bake a cheesecake recipe.
Chocolate Butterscotch No-Bake Cheesecake ~ Philly cream cheese gone wild with some butterscotch, chocolate and crushed chocolate malt balls.
No bake cheesecake a.k.a. easy deliciousness.
I was asked to participate in an interview with Adam Gertler from the Food Network.
New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes. (No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake?
New York style cheesecake recipes are made with cream cheese and combined with Italian cheese cakes that are made with ricotta cheese. New York style cheesecake recipes are made with a particular silky style of cream cheese which was developed in the New York area in the early 1920s. New York style cheesecake recipes were introduced by Jewish delicatessens in New York City.
Es gibt eine Sache, die den New York Cheesecake maßgeblich von einem klassischen deutschen Käsekuchen unterscheidet: Eine gute Prise Salz!