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

[lysana.livejournal.com]

If it's a plain cheesecake, I sometimes like fresh berries or whipped cream, if not both. It adds to the texture and taste variety in my mouth. Syrup on a cheesecake doesn't do much for me.

I like lots of different flavors of cheesecake. Swapping raspberry liqueur for vanilla extract in a recipe that calls for same makes for a very nice, subtle flavor twist. I don't say no to chocolate most days. And then there's the insanity known as The Cheesecake Factory. I had a banana cream pie cheesecake there once in a major splurge. Insanely good.