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Cheesecake

ccake

New York-style cheesecake relies upon heavy cream, usually cheesecake is made from a rich cheese[“really cheesey cheese”? clarification needed] from Switzerland, cream cheese, eggs and egg yolks to add a richness and a smooth consistency. Also called Jewish-style, it is baked in a special 13–15 cm (5–6 inches) tall springform pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavor or add a drizzle of chocolate or strawberry sauce to the basic recipe.

Pennsylvania Dutch-style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer’s cheese.

Philadelphia-style cheesecake is lighter in texture, yet richer in flavor than New York style cheesecake.

Farmer’s cheese cheesecake is the contemporary implementation for the traditional use of baking to preserve fresh cheese and is often baked in a cake form along with fresh fruit like a tart.

Country-style cheesecake uses buttermilk to produce a firm texture while decreasing the pH (increasing acidity) to extend shelf life.

Lactose free cheesecake may be made either with lactose-free cream cheese or as an imitation using Vegan recipes combining non-dairy cream cheese alternatives with other lactose-free ingredients.

Gooey butter cake a St. Louis variant that has a layer of regular cake with a cheesecake top.

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