When Hubs and I got married, our wedding cake was real New York cheesecake with chocolate mousse on top. Three tiers, separated by pillars, decorated with fresh flowers. Two more of the same cheesecake on the side. Our guests loved it!

I looooove cheesecake. For a recent dinner party I made cheesecake for dessert even though so many people now say they don't like it or they can;t/won't eat it. Eight people managed to eat the whole thing.

I grew up with Junior's Cheesecake in Brooklyn setting the bar.

I am actually not a fan of cheesecake, but will certainly eat it. I have a really good recipe that is fluffy, not dense which I like best of all. IT's a favorite of DH, who loves cheesecake.

If I had my druthers, I prefer Italian style cheesecake.,

I don't know the names of the different styles. All I know is, I like it fluffy, plain, no sauce. A narrow slice, because it's so rich I like to savor small tastes.

yumm, I do like cheesecake. It wasn't a thing when I was growing up, not till someone brought it in to work did I ever taste it. I was hooked.

So what is the difference between New York, Italian, and any others? And which is "fluffy" so I know what to look for?

I don't know if this will help or not - The 5 different types of cheesecake

https://passionateaboutfood.net/whats-the-difference-between-cheesecake-and-new-york-cheesecake/

It looks like New York style cheesecake has sour cream in it while the others don't;

Funny I was thinking of making a cheesecake the other day. Some cheesecakes are not baked but have gelatin as one of the ingredients. I prefer a plain cheesecake , no flavors or toppings. A restaurant chain The Cheesecake Factory has many variations.

I love Cheesecake! I quite often make plain mini cheesecakes and accompany them with a fresh berry coulis. A whole cheesecake is too dangerous to have around lol.

I just love NY cheese cake with nothing added. Thick with a great crust.

The one with carmel and chocolate was THE BEST! The one with cherries and white chocolate was 2nd....the plain one was EXCELLENT also!!!!!!!!!!!!!!!!!!!! We have one more flavor....dark chocolate maybe....we'll try it tonight.

YES! Cheesecake is a favorite around here!!!!!!!!!!!!!!!!!!!!!!

The first time I ever had chocolate cheesecake was in New York, back in 1979. I loved it, and my go-to dessert at The Cheesecake Factory is their Chocolate Mousse Cheesecake.

blfenton, thank you! I'm going to keep it in my "cheat sheets" on my phone. I'm also adding a cheat sheet of Asian meals I like, because when I look at the menu I can't remember what anything is, and I'm sure DH is getting tired of my asking him "what was that tomato-based thing I liked last time?"

I love cheesecake but I am picky about it. I don't care for what passes as cheesecake today. I really dislike the graham cracker crusts. Nothing against graham crackers just that awful crust on most cheesecakes. I love a tall crustless cheese cake. A good cheesecake doesn't need flavors or toppings. Years ago a friend from back east gave me a recipe for a Junior's (Brooklyn) style cheesecake. I lost it and I looked for a recipe online. Found one that sounds the same except they added the sponge cake base. Going to try it soon.

I don't like graham cracker crust either. You can use a pastry base. That's how a NYC baker made them at a bakery I used to visit on the west coast. The pastry only goes about an inch up the sides of the pan. The cheesecake should be about 4" tall.

This looks like a good recipe.
https://www.kingarthurflour.com/recipes/ny-cheesecake-recipe

This NY cheesecake I purchased, had a chocolate crumb crust...not too sweet. YES!

Lindsey, your picture looks killer and there is a Cheesecake Factory less than 15 minutes from my house!!!

Murraysmom, there are only two Cheesecake Factory restaurants in the greater Sacramento area -- one at Arden Fair, and one at the Galleria in Roseville. You can check out their entire menu online, and most (but not all) of the items have photos. However, every dessert item on the menu has a photo you can look at! Here is a link to the cheesecake selections!

WOW! The presentation on The Cheesecake Factory slices of cheesecake is just beautiful! They have 3 in Denver.....I may want to take a road trip and stop by....

I wish I had never met cheesecake!! I'm sure as a kid if someone asked me if I wanted "cheese" cake...I'd be like NO WAY JOSE!!

This is the cheese cake I had at Mile End Jewish Deli in B'ham. The other one is located in Brooklyn, NY.

This one is made with a salted cookie crust and devine! They cut it in their bakery as you watch.

One thing about cheesecake you can make them either sweet or savory. Everything above mentions cream cheese or ricotta but some of the older recipes actually used shredded cheese and heavy cream plus lots of eggs.

Did you know you can make a cheesecake lighter if you whip the eggs until foamy? You can also separate the whites and yellows then process as for a soufflé. Older pre-1930's cookbooks would use this method. My niece took those cookbooks when I offered her the pick of what I had a couple of years ago. Some of the Fanny Farmer older editions also had them.

I've been to the Cheesecake Factory, at The Summit, many times. Not my favorite place to eat.

Thanks, Lindsey!

A very thin crust made with golden oreos ( filling removed ) and butter is delicious. I prefer NY style . I thought the difference was the addition of a small amount of flour which changes the texture. It becomes light and fluffy, not waxy. I use a water bath and bake at a low temp to prevent browning or cracking.

Oh man...cheesecake.

I had a slice of cheesecake pie at Marie Calendars yesterday. I thought it might come with a traditional pie crust, but it had a graham cracker crust, cheesecake base and sour cream topping, so I'm not sure what made it pie instead of regular chesecake. Regardless, it was very good.

I'm the odd man out, I think as I love, LOVE, Love graham cracker crust unless it's soggy. If it's soggy, then I don't like it. As far as the the cheesecake goes, I'm perfectly happy to eat it without any kind of topping, but I won't turn it down if it does have topping. I will take it in pretty much any form.

Now and then I make it from scratch, but in order to keep it all from going straight to my hips and thighs, I cut it into slices, wrap and freeze it. It keeps really that way and putting it into the deep, dark recesses of the freezer helps me to forget that it is there.

Not to deflect from cheese cake but does Marie Calendars still cut their strawberry pie so that the fruit from one slice is piled onto the other servings? When I was in college I would walk a mile or so to the nearest one and that was my Sunday dinner in season.

Mother was a great cook. Loved her strawberry cobbler. Found out it was frozen store bought, but it was the bestest.

Glenda....do they still sell a frozen strawberry cobbler? I don't have time to cook a lot right now...hence buying NY cheesecake. lol I usually keep chocolate chip cookies with ice cream sandwiched between two, in the middle....on hand for dessert. Those come ready made.

You can order a Cheesecake Factory cheesecake to be shipped from Harry and David and right now they're doing a $5 flat rate shipping special (with code FIVECAKE through June 12 at 11:59 pm ET). They have both 7" and 10" cheesecakes. They don't have every flavor, of course, but they do have a decent selection. They even have a 10" sampler which has three slices each of Dulce de Leche, Chocolate Mousse, White Chocolate Raspberry, and Original.

Some grocery stores also sell Cheesecake Factory cheesecake in their bakery section. Not as tall of portions as I have seen at the restaurants but you might look. To me their cheesecakes are more sweet than flavorful.

There you go again, Glenda........leading me astray. Today we went out for lunch and what did I have? A big fat juicy hamburger. I have my bridge and luncheon group here on June 10th. Yesterday I ordered zwieback from Amazon so I can make my pineapple crown cheesecake........cream cheese, sour cream and whipping cream. Not exactly low calorie. Haven't made it in years and I love, love, love cheesecake.

nicole, cannot find the strawberry cobbler, that my mother served. Sad

maifleur....I did look. My local grocery store/Kroger, does not sell that name brand. They do have a sign over the freezer that they are discontinuing the store brand "sampler" NY cheese cake hence...a deal. 40oz sampler = $6.50

I'm not really into "sweets". A really sweet cheesecake would not be appealing. I like the richness and the texture of cheesecake....and of course love strawberries or blueberries on it!

I love cheesecake. I prefer it plain or with cherries. We don't eat it much though as DH hates cream cheese, and I certainly don't need one around the house!

I do make a version of Cheesecake Factory's red velvet cheesecake. I do a cream cheese frosting on the outside. When I sold cakes, this was a top seller. I wish I had a picture of the inside - so yummy!

Chi, that's beautiful!!!

Cheesecake Factory is all about presentation. Mediocre food in large quantities often presented silly art forms that make it difficult to eat. If I am dragged there for some celebration by others I get a burger and pass on the cheesecake. Fortunately that hasn't happened in years. I used to get the factory burger. Don't know if they still have it on the menu.Factory Cheesecake is to cheesecake what Baskin Robbins is to ice cream. Not a fan of either. Much better choices are around.

Example of ridiculous presentation:

watchmelol is that salad from a Cheesecake Factory? I ask, because I've never seen that, What salad is it?

It's their Luau Salad. Don't know if it is still on the menu. It was very popular (who knows why ?) because their are many copycat recipes online. I took the pic off Yelp to show the ridiculousness of presentation. I actually tried to eat this thing years ago. on my first visit to CF. It was nothing special. Just an "Asian" salad plated like a sandwich made with fried won ton skins.

It looks delicious to me! I love wontons. I definitely wouldn't consider it a salad though.

Chi, your cake looks delicious even without the inside being visible! Are you able to share your recipe? I have never met a cheesecake that I didn't like and am always looking for good recipes.

Thanks, Lindsey and Stacey!

This is the recipe that I use. The biggest suggestion I can give is not to overbake the red velvet. My cakes take a much shorter amount of time to bake than the recipe states, so I start checking with a toothpick as soon as the top looks firm. I think a little bit of dampness/small crumbs is okay.

http://www.beantownbaker.com/2010/12/red-velvet-cheesecake-cake.html

Thanks for the link, Chi. I've saved the recipe!

Thank you very much, Chi. I look forward to trying the recipe!

I was born and raised in Brooklyn and I too think Junior's is IT.

I saw upthread that someone suggested a tip to make it lighter...............why???

Seriously though, I like it heavy, with no topping. If I have to have a "flavor" then chocolate works. I have had some at Cheesecake Factory and I thought they were pretty respectable.

I also have to mention they have some Asian Salad which I have enjoyed.

But truly Junior's is it.

Junior's Cheesecake fans - Their 'state of the art bakery in Burlington, NJ' is only 20 minutes from my home. At one time it was Mother's Cheesecake and then Junior's took it over, they even moved some of their ovens from NYC.

I try to avoid it.

But it isn't easy since it's located next to the Burlington-Bristol Bridge which is the bridge I use when heading to Bucks County, PA. I'll pick up some of their frozen cheesecakes to keep at home - the prices are very reasonable and you can also get imperfect looking cheesecakes for an even better price.

https://www.juniorscheesecake.com/blog/restaurants/bakery-outlet/