This is an easy, no fuss recipe with a minimal of ingredients. There are many types of cheesecake. Here are some varieties:South Africa:One popular variant of cheesecake in South Africa is made with whipped cream, cream cheese, gelatin for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with Amarula liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in British South African communities.Japan:Japanese cheesecake, or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to chiffon cake. No-bake cheesecakes are known as rare cheesecake (Japanese: Philippines:The most prominent version of cheesecake in the Philippines is ube cheesecake. It is made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar, and butter). It can be prepared baked or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.Spain:Basque cheesecake was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain. It is composed of burnt custard and no crust. It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson. In 2023, the British restaurant critic Jay Rayner complained that Basque cheesecake had become overabundant in London.Russia:Russian-style cheesecake (Vatrushka) is in the form of a dough ring and filled with quark or cottage cheese.Swedish cheesecake (ostkaka)The United States has several different recipes for cheesecake and this usually depends on the region in which the cake is baked, as well as the cultural background of the person baking it.Chicago:Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.New York:New York–style cheesecakeNew York–style cheesecake uses a cream cheese base, also incorporating heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency.
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs 170g
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar can substitute white
- 7 Tablespoons butter melted
- 32 oz cream cheese² softened to room temperature 910g
- 1 cup sugar 200g
- ⅔ cups sour cream 160g
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs room temperature lightly beaten
- Preheat oven to 325F (160C).
- Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
- Add sugar and stir again until creamy.
- Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
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