Well, no. It should be rich and creamy, but not overly dense. New York Style is fine, but not by itself. Throw some canned cherries on it, though, and it elevates it quite a bit. I’ll usually add a little lemon to a “plain” cheesecake.
But light and fluffy? That’s just wrong.
No cake should ever have raisins. (No cookie, either, for that matter.) But I’m not sure what “that disgusting frosting” is to you. It must have a REAL cream cheese frosting, otherwise the carrot cake is greatly diminished. The recipe I linked to is super good even without the frosting, though.
Another inoperative statement.
Do you have a link?
Maybe fluffy was the wrong word. But I really hate it being thick and crusty on the outside. It needs to be soft like a mousse.
Canned cherries? That’s so 70s! Seriously, I don’t think we can even buy them over here!
Generally I like my cheesecake plain or with real fruit. Soft summer fruit like raspberries, strawberries, black currants. Not blueberries, too sour.
And I don’t like chocolate cheesecake, weird because a lot of people do.
Oh, but what I do like is key lime pie. Proper key lime pie.
No. It’s mine. Lol
Exterminate.
Exterminate.
Okay. Yes. That’s a better description. The “thick and crusty on the outside” is a sign it was over-baked.
A fresh NY Cheesecake would never be thick and crusty. Don’t dis them all because the ones you have had were stale.
That said, I still need it to be crustless!
Well, I just mean…when I do a search on “best carrot cake recipes”, most of them are actually the same exact recipe, including Paula Deen’s. I was just wondering if the one you referenced is the same.
The trouble I have with MOST carrot cakes that I’ve tried is that they are basically a glorified spice cake, which isn’t worth eating!
No, not stale. These are ones we can buy here. They’re kinda chewy almost. Stodgy?
They’re definitely a style over here. And any that I’ve had that are deemed “baked, New York style” have been like that.
One of my favorite cheesecakes, even though it has a kind of “crust” is the Turtle Cheesecake from The Cheesecake Factory. Not too much chocolate, with yummy nuts and caramel!
@OBNurseNH do you have an opinion on cheesecake?
Actually, I’m not a fan of MOST chocolate cheesecakes, unless done right. The chocolate tends to screw up the texture too much. Which is why I love that Neopolitan. It kind of has the best of all flavors and still a good texture.
They are still available here, no problem. It is just an easy way to spruce up a plain cheesecake.
I make a pretty good strawberry cheesecake using fresh strawberries!
They went bust didn’t they? Or did they just not work in the UK? We had two in Edinburgh and both went years ago. Pity, they were nice. But not chocolate ones!
A fresh New York Style will not be like that.
They are still here in the states…we have two within 20 minutes of my house.
Fruit Cake.
Good.
When come I come and visit? You can educate me on proper baked cheesecakes. See, it’s an educational trip. 
Are you calling him a fruit cake? Or describing a Christmas cake? 
Actually, is that another UK expression? As in totally batty, mad … Oh wait, that applies to anyone posting on one of these threads!
