What is your favorite kind of /flavor of CHEESECAKE?

Question

I love cheesecake! not only do i love baking one from scratch, but i also love buying them from the Cheesecake Factory. What is your favorite flavor Cheesecake? if not, then what kind of dessert do you like?

Answer 1

Glazed Key Lime Cheesecake. (I make it myself)...

Glazed Key Lime Cheesecake

2 8 oz pkgs. cream cheese (sorry, do not use lowfat, it doesn't work)
1.5 cup sugar
3 eggs
1 tsp. grated lime peel
1 tsp. vanilla extract
3 Tbsp. corn starch
3/4 cup cold water
2 Tbsp. margarine
3 Tbsp. key lime juice
1/4 tsp. salt
1 9-inch graham cracker crust (pie shell)
green food coloring

Allow the cream cheese to soften by leaving packages out of the refrigerator for about 45 minutes (or) place cream cheese into a large (microwave safe) mixing bowl and microwave for about 30 seconds or until you can easily push your finger into the cheese. It should still be able to stand up, you don't want the cheese to melt to a liquid. With a wire whisk, beat 3/4 cup of the sugar into the cheese and set the rest of the sugar aside. Beat in the lime peel, vanilla extract, and the eggs until the mixture becomes smooth. Pour the mixture into the 9-inch graham cracker crust. Bake in a preheated 350-degree oven for 35 minutes. Allow to cool on a wire rack.

In a saucepan, mix the remaining sugar, salt, and corn starch. Pour in the cold water and stir until the cornstarch dissolves and is not lumpy. Heat on the stove and continue stirring until the mixture begins to boil. Allow to boil while stirring for about 1 minute. Be careful as this mixture becomes very hot and bubbles up like lava in the pan! Add the margarine, food coloring, and key lime juice. Remove from heat immediately. Allow the glaze to cool and spread evenly on top of the cooled cheesecake. Refrigerate at least 1-2 hours before serving.

Answer 2

My favorite flavor is simply chocolate cheesecake. I love the Cheesecake Factory too, but I can never finish more than half of a piece.

Answer 3

I love every single flavor that they have at the cheesecake factory! I love ALL cheesecake. I really don't think I could choose just one.

Answer 4

Vanilla of course....I like to make the New York Style cheesecake. Can always add favorite topping ( cherry blueberry pineapple etc. ) for flavor changes. My favorite dessert still remains an apple crisp. Made without oatmeal.

Answer 5

White chocolate raspberry or white chocolate caramel latte from The Cheesecake Factory

Answer 6

Snickers or Banana Creme...also Dulce de Leche from Cheesecake Factory

Answer 7

I adore cheesecake! I don't have much of a sweet tooth, but cheesecake gets me every time.

I prefer the unadlutlerated original cheesecake. It really is perfect...doesn't need anything!

Answer 8

I am a fan of strawberry cheesecake. Although recently I made a blueberry cheesecake for my boyfriend and we both love it more than the strawberry!

Answer 9

Key Lime Cheesecake from Cheese Cake Factory
Chocolate Mousse Cheese Cake From Cheese Cake Factory
in fact everytime I go there I try to have a different one, I want to try them all, they are so good.

Answer 10

I like it plain. I also like it with chocolate..

Okay there isn't a way I don't like it!!

In the fall I like to make this one. It's so good.


PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup packed brown sugar
1 can (15 oz.) solid-pack pumpkin
2 TBSPS. cornstarch
1-1/4 tsps. ground cinnamon
1/2 tsp. ground nutmeg
1 can (5 oz.) evaporated milk
2 eggs

TOPPING:
2 cups (16 oz.) sour cream
1/3 cup sugar
1 tsp. vanilla extract
Additional ground cinnamon

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350º for 5-7 minutes or until set. Cool for 10 minutes.

In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, cinnamon and nutmeg; mix well. Gradually beat in milk and eggs just until blended. Pour into crust.

Place pan on a baking sheet. Bake at 350º for 55-60 minutes or until center is almost set. Combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.

Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers. Yield: 12-14 servings