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multiple4-Jan-2002food/drinkmrsbbear by votes70961.7%

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What are the characteristics of a good cheesecake, in your opinion?

There is a wide variation in how people think cheesecake ought to be, and some people are downright passionate about their preferred type. Do you have a preference, and if so, what is it? Check any and all that apply.


VotesAnswer
37smooth in texture
34with a crust
27flavored or topped
22dense/firm
19light and fluffy/soft
13plain and unadorned
8I don't like cheesecake
7without a crust
6I have something else to say about how cheesecake should be (please explain)
3gritty or lumpy in texture (not smooth)
1I have never tried cheesecake


UserComment
darkshadowsseeker
posted 4-Jan-2002 3:11pm  
Sara Lee French Cheesecake-yuuuuuuuuum!!
msgman
posted 4-Jan-2002 3:38pm  
Black Cherry cheesecake. Yum!
Oscar
posted 4-Jan-2002 3:43pm  
Mmmm...cheesecake.
phi
posted 4-Jan-2002 3:51pm  
it should be made with mascarpone cheese instead of regular cream cheese.
Jemmy
posted 4-Jan-2002 4:01pm  
Smooth, light, flavoured and/or topped, and with a crust.
Biggles Bronze Star Survey Creator
posted 4-Jan-2002 4:46pm  
Depends on the type of cheesecake. An uncooked one should be very smooth, firm but soft, with a soft biscuit base. A cooked cheescake should be slightly gritty, quite fluffy with a slightly more crunchy base (oaty biscuits are best for a savoury one).

But from the options - I think I have a different idea about what a cheesecake is than the SC does. Possibly.

I also love West Riding Tarts (curd tarts) because they are absolutely gorgeous!!!!!
they Bronze Star Survey Creator Survey Qualifier
posted 4-Jan-2002 4:56pm  
With crust... NO FRUIT!.. I like to buy the Jello No Bake... I take sour cream and mix it with sugar and top it with that...
juliw
posted 4-Jan-2002 5:45pm  
Dense, with a graham cracker crust, and topped with strawberry glaze and fresh strawberries. There used to be a deli here in Akron, Ohio called Lu & Hy's, and they had the BEST cheesecake I've ever had in my life. The restaurant went out of business a couple years ago, much to my dismay. Then, last year, my aunt brought over this delicious cheesecake that was every bit as good as Lu & Hy's. When I told her that, she said, "It should be. The two former bakers from Lu & Hy's opened a shop out by Timbuktu( a dive bar). They use the original recipe." They have a whole bunch of flavors. The one topped with hot fudge sauce is the bomb!
Enheduanna Survey Central Subscriber
posted 4-Jan-2002 6:09pm  
I'm not really a big cheesecake fan. The ones I do like tend to be smooth and fluffy, plain, and with a crust. My friend's mother makes the best crust--it's pretty much just brown sugar.
Zang
posted 4-Jan-2002 7:57pm  
FRESH! Cheesecake that has sat around for a while is gross. Sitting around in a refrigerator picking up flavours from other foods...nasty! All natural ingredients, no weird over-processed or additive containing ingredients (like that Sara Lee or JELL-O crap). It should be on the smooth side, although if it is the denser variety, "smooth" isn't really the word to describe it. I have no preference as far as fluffy vs firm. Both can be good. It just isn't cheesecake if it doesn't have a graham cracker crust and some sort of topping. The best cheesecake I've ever had, had a mincemeat topping. It was such a sugar overload you could only eat a really small piece.
happyme
posted 4-Jan-2002 9:29pm  
New York cheescake is the best! It should be creamy and smooth as silk, firm but light, always with a graham crust, served cold, so rich you can only take a few bites, topped with raspberries and sauce...mmmmm i want some!
Kristal_Rose
posted 4-Jan-2002 10:09pm  
Hot sweet and sticky. (ok, cold, sweet, fine, and dense). Little drops of raspberry blood. (or some chocolate).
confetti
posted 4-Jan-2002 10:39pm  
Cheesecake is not cheesecake without crust. And the crust is a great deal more important than you should think. It is neither sweet nor salty, but with graham crackers ground in it. It is neither soggy or hard, but it is slightly chewy. And it is never thicker than two quarters' width.
Cheesecake never should have the consistency of jelly, over the consistency of tough pudding. The overall taste should be quite tart, and the topping (it always should have a topping) is three times as sweet as the normal human being can stand. Real jam is much more preferable to that lumpy whole-maraschino cherry sauce. Semi-sweet chocolate is good drizzled over it, and almond slices are a must.
jettles Survey Central Subscriber Survey Qualifier
posted 5-Jan-2002 7:55am  
smooth, firm, plain and with a crust.
mrsbbear
posted 5-Jan-2002 10:46am  
I love New York Cheesecake, but sometimes can't decide between the glories of Plain or the temptations of Lemon. But if offered topped or flavored, I won't say no! However, it has been my experience in restaurants that any cheesecake that isn't plain tends to be inferior cheesecake, especially if they have mixed chocolate or other flavores into the cheesecake instead of topping it. Maybe that's how they mask 'mistakes'?
I dislike a grainy or lumpy cheesecake, but I would love to try the one Biggles mentions, because my tastes have been limited to what I have tried in the USA.
heyzeus1
posted 5-Jan-2002 10:46am  
it is firstly required that it be cheesy
secondly it is neccessary for it to be cakey
the tertiary requisite is that it be well liked by the wee folk abroad
Biggles Bronze Star Survey Creator
(reply to mrsbbear) posted 5-Jan-2002 10:55am  
One of the baked ones? I can find you a recipe if you're interested  * smile * It'll be in metric probably but it might be in imperial too. It won't be in cups/spoons etc though. I had a baked cheesecake for my birthday tea  * grin *
ASB
posted 5-Jan-2002 11:17am  
MMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmm Cheesecake!!!!!!!!!!
kaleb777
posted 5-Jan-2002 12:47pm  
Smooth and dense with a crust and topped. Personally I don't like them too sweet. I like the body of the cheesecake to be a little tart.
mandy
posted 5-Jan-2002 4:45pm  
Sliver? Sliver?What bone brain came up with that idea?
Wookiewoman
posted 5-Jan-2002 11:18pm  
I LOVE cheesecake!!! It has to be smooth, dense, flavored or topped and with a crust!  * wink *
Cleo
posted 6-Jan-2002 12:44am  
mmmmmmmmm smooth,light,with a flavored topping & a graham cracker crust. & an extra tall,ice cold glass of milk

Thanks a lot,I have no cheese cake so,I'll have to resort to making a milk shake. * frown *

**goes dowmstairs to whip up a glass of banana milk shake**
bill Survey Central Gold Subscriber Bronze Star Survey Creator
posted 6-Jan-2002 8:03am  
I like it, but I try to eat it only in small portions. Cherry compote works best for me as a topping. I'm not a big graham cracker crust fan, but I'll admit it works with a cheesecake.
gopherm
posted 6-Jan-2002 10:36am  
Cheese cake should go straight from the refrigerator to the trash. Yuck..who cares if its fluffy, smooth, flavored, dense, etc. It's cheese cake and should be treated like the garbage that it is.
juliw
(reply to gopherm) posted 6-Jan-2002 2:36pm  
You're throwing away a cheesecake?! May I have it, please?
autumnlight
posted 6-Jan-2002 3:48pm  
I have only had cheesecake once, so haven't had it enough to have a preference yet.
LindaH Silver Star Survey Creator Survey Qualifier
posted 6-Jan-2002 8:19pm  
A good cheesecake, in my opinion, is one that is in my mouth.
mrsbbear
(reply to Biggles) posted 6-Jan-2002 9:45pm  
Thanks, that would be great! I would love to have a recipe, and don't worry about measurements, I can convert them. But just to let you know, the smooth dense New York cheesecakes we are so fond of here are baked. There is a "no bake" cheesecake made with gelatin, but that's not the New York cheesecake.
However, I am fascinated with the idea of trying the type of cheesecake you describe, so how can I give you my email address privately?
mrsbbear
(reply to Biggles) posted 6-Jan-2002 9:48pm  
By the way, Happy Birthday!
A Birthday Tea sounds lovely! What all is involved?
Kristal_Rose
(reply to mrsbbear) posted 6-Jan-2002 10:03pm  
Search on '@'. You'll find entries like:

[content deleted for privacy reasons - It was an example of post made containing email addresses.]

I don't get spam by posting my email here, and everyone on SC is cool. You shouldn't, I conclude, worry about posting yours either. Trust god was how I broke the paradigm of fear.
Biggles Bronze Star Survey Creator
(reply to mrsbbear) posted 7-Jan-2002 6:20am  
I can just post the recipe here  * smile * I'll have to find it first! My mum'll know where it is but she's out rght now  * smile *

My birthday tea was just the Cheesecake with salad and *really* nice hot bread  * grin * I had a birthday cake too  * wink * I decorated myself with flowers made from icing.
Dino
posted 7-Jan-2002 7:49am  
I am the cheesecake monster! Gosh I havn't had a cheesecake in ages.
Must go to Marks and Spencer!
Biggles Bronze Star Survey Creator
(reply to Dino) posted 7-Jan-2002 8:11am  
I had M&S cheesecakes with cream on Friday  * smile *
Dino
(reply to Biggles) posted 7-Jan-2002 8:48am  
I love their little lemon ones in a little pot from the yogurt/mousse section.
Biggles Bronze Star Survey Creator
(reply to Dino) posted 7-Jan-2002 8:54am  
I've never had one of those  * frown * I like the blackcurrant big ones (shared, of course  * wink * )
cuteasabutton
posted 8-Jan-2002 2:30pm  
light with cherries
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