New York Style Cheesecake

So you've done your research on the Web or through cookbooks and finally, after much trial and error, you've settled on one recipe that not only produces the results you want, but provides the taste you've looked for. You've made it a dozen or so times, and are fairly confident you know the ins and outs and all the potential pitfalls.
Don't be surprised to find yourself getting a little bit bored. It's hard to believe you could ever grow discontented with the creamy perfection that is the New York style cheesecake, but it is human nature to seek out variety in all things. However, the base structure of the recipe is in such perfect balance that it does not invite much in the way of real change. You can add the occasional chocolate chip, a touch of amaretto or other flavoring, but that's about it.

Of course, you could spend months exploring the various add-ins, and that's all well and fine. But why not go outside the structure of the cheesecake and look at some of the sauces you can create? Let's look at the three main types:

Chocolate: Who doesn't like a good chocolate sauce? There really is no "making" to the sauce, really. Once you've got your double boiler going and a little heavy cream to mix with your chocolate, you're in business. Don't forget that you aren't limited to milk chocolate. Dark and bittersweet chocolates can add variety!

Caramel: This sauce is tricky to make, involving molten sugar that has the same characteristics (and damage abilities) as lava. However, once made, it will keep just about forever and the flavor is unlike anything else.

Fruit: From blueberries and strawberries to peaches and mangos, there are as many different kinds of fruit sauces as there are fruits in the market. Let your imagination run wild!

So remember, the next time you want to do something different with your cheesecake ... build on top, not inside to make your New York style cheesecake recipes your own.

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About The Author, Andrew Krause
About The Author
Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at For Free
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