A question.

[e_juliana]

I am a cheesecake purist. Give me ricotta, cream cheese, sour cream, eggs, butter, sugar, and not much else. A dash of lemon zest is not amiss, nor is a splash of vanilla. The crust can be from Ritz crackers or graham, as long as it holds nicely. Give me this, and I am as happy as a clam. Actually, give me the ingredients two days ahead, and I'll happily bake them for you.

However, this is not enough for many people. They like margarita cheesecakes, or cheesecakes with strawberries on top, drenched in strawberry syrup. Chocolate cheesecakes, or berry, or orange, etc.

I understand this. Variety is good. I may not like the varieties, but people do.

However, I continue to be puzzled by the topping idea. The various berry syrups, for example. Or, in this case, the apricot jam and peanut brittle topping that is for the peanut butter cheesecake that I have been asked to bake. It just sounds like too much. Too Much Richness in one cake.


So, pray tell, what do you like in and on your cheesecake, and why?

Comments

[larisa57.livejournal.com]

I like the classic "New York" cheese cake (no ricotta -- I put the "New York" in quotes there because that's what I've always heard it called, even though the Italian cheesecake with ricotta is just as common there, as far as I can tell). As for toppings, I'll take it plain, or with just about any kind of berry, but not the syrupy stuff. The syrup is too sweet, and in my mind, cheesecake should be a little tangy. I'd say absolutely no to peanut butter, but I don't like peanut butter in any desserts.