Philadelphia style cheesecake??
Posted: 12 August 2008 06:27 PM   [ Ignore ]
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A co-worker really likes the cheesecake at Copeland’s restaurant.  She said it is flufflier and lighter than the dense NY style.  I have done some research and determined it may be considered Philadelphia style, but I can’t find a recipe to compare.

Anybody know anything else about this style of cheesecake?  Anybody got a recipe for a light and fluffy cheesecake?

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Posted: 12 August 2008 06:36 PM   [ Ignore ]   [ # 1 ]
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That’s a hard one… one person’s light and fluffy is another person’s dense.

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Posted: 12 August 2008 06:41 PM   [ Ignore ]   [ # 2 ]
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I believe Rose states in TCB that hers is creamy and dense and refers to it as NY style.  I have never had it, so I have nothing to compare it to.  But I thought if I had multiple recipes to compare I might be able to tell if one was lighter than the other.  All of the “fluffy” recipes I found online were not baked but just sugar, cream cheese, and a tub of Cool-Whip mixed together.

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Posted: 12 August 2008 06:54 PM   [ Ignore ]   [ # 3 ]
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The “no-bake” versions don’t count as real cheesecake! 
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Posted: 12 August 2008 07:07 PM   [ Ignore ]   [ # 4 ]
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I have a 1980 edition of “The Joy of Cheesecake” by Dana Bovbjerg and Jeremy Iggers. Some of their baked cheesecakes have meringue (stiffly beaten egg whites) folded into the batter, which would probably provide the lightness you describe. A cursory glance through the chapter on no-bake cheesecakes shows that meringue and gelatin are used in almost every recipe. Sometimes whipped cream is added. This would definitely put such a cheesecake more in the “mousse” category, whereas the NYC style cheesecake is more of a custard, in my opinion.

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