Well, #1, I tend to prefer New York style, with no crust at all. Crust can be mangled in the hands of the foolish.
I'm not averse to a bit of syrup on my cheesecake, merely because cheesecake tends not to be super-sweet. It's a nice contrast. It can be way too much, however. There is a trend in frou-frou bakeries these days towards the fruit cheesecake tart, i.e. spongy cake topped with a layer of cheesecake topped with a layer of fruit, sometimes held in place by (only slightly sweet) gelatin. That's pretty good, although those bakers never met a giant piece of fruit they couldn't plop down, without regard to how one cuts such a monstrosity.
I will, however, fight to the death for the honor of "cheesecake" brownies, which are the heroin of baked treats. I don't much like chocolate cheesecake, and don't have a strong opinion about chocolate on top of cheesecake, but cheesecake on top of chocolate? Marvy.
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Date: 2004-06-10 02:22 pm (UTC)I'm not averse to a bit of syrup on my cheesecake, merely because cheesecake tends not to be super-sweet. It's a nice contrast. It can be way too much, however. There is a trend in frou-frou bakeries these days towards the fruit cheesecake tart, i.e. spongy cake topped with a layer of cheesecake topped with a layer of fruit, sometimes held in place by (only slightly sweet) gelatin. That's pretty good, although those bakers never met a giant piece of fruit they couldn't plop down, without regard to how one cuts such a monstrosity.
I will, however, fight to the death for the honor of "cheesecake" brownies, which are the heroin of baked treats. I don't much like chocolate cheesecake, and don't have a strong opinion about chocolate on top of cheesecake, but cheesecake on top of chocolate? Marvy.