You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry.
We find that different generations have different ideas about what a typical New York cheesecake is. To us, a New York cheesecake is high, firm, dense, with a slightly lemony flavor. The Lindy's cheesecake in our 1991 (Gourmet) issue, adapted here for a simpler crust, is all of that. It's also a cake that keeps for up to two weeks and lends itself easily to flavor variations.
If you've been craving a dense, cheesy cheesecake but can't make it to New York, try this recipe. Instruction for a lighter, lemony cheesecake are also given. Both are perfect with cherries, strawberries, or any topping you fancy.
After baking, the topping on this cheesecake tastes light a light meringue cookie
The perfect ending to Thanksgiving dinner, but wonderful any time...
Creamy/Moist Cheesecake
This appetizer will WOW your guests--it's sooooo good! Tortilla chips are the perfect complement to this cheesecake. Cut into small slices or dip your chips right into it -- either way, it's tasty! One note -- it's actually more flavorful when prepared a day in advance!
This is not only a creamy dessert, but also easy, quick and delicious.
Luscious filling nestled in a crumb crust and topped with billowy clouds of whipped cream.