Cheesecake recipe ina garten: 60 photos
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FAQ
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.
Method
- Heat the oven to 100C. ...
- To make the cheesecake, place the ginger cake in to a food processor and blitz to a fine crumb. ...
- Whisk together the cream cheese, crème fraiche, cream, sugar and vanilla paste, then spoon into the moulds.
- Smooth the top of the mixture, and sprinkle more ginger cake crumbs on top.
The French version is usually lighter, relying more on fromage blanc, a soft, fresh cheese not easily available in the U.S., in contrast to our cream cheese-laden version. (I have a version of that kind of French cheesecake, along with a swap-out for the fromage blanc, in The Sweet Life in Paris.)
New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.