"cheesecake" news and stories

Phillies scrapple. Photo: Melody Kramer, Flickr.

There is more to New York City and Philadelphia than cheesecake and cheesesteaks, but don't tell that to the U.S. Senate.

The most powerful elected representatives from both New York and Pennsylvania have made a polite World Series food wager on the eve of the baseball match-up. If the Phillies win, Sens. Arlen Specter and Bob Casey will get New York cheesecake. If the Yankees win, Sens. Chuck Schumer and Kristen Gillibrand get Philly cheesesteaks.

What cliché and unoriginal choices, especially since both those old standbys can be found in the food court of any American mall. They don't accurately reflect the soul of either city. What two foods best sum up these two complex metropolises?

Mice love cheese, no matter what its form.

The Brooklyn, N.Y., cheesecake institution Junior's, founded in downtown Brooklyn in 1950, prides itself as "New York's Best Cheesecake," but it's now scrambling to clean up its reputation after photographs posted on the Internet over the weekend show some rodents enjoying a snack in the bakery's window display.

In the U.S., many rich cheeses like Brie, Camembert and triple crèmes like Pierre Robert are too buttery and lack a distinctive kick of flavor. St Pat, on the other hand, provides a sensational surprise to the palate with a sweet, nutty vegetal taste reminiscent of artichokes. Tucking into a luxuriously creamy half-pound wheel of St Pat is like partaking of a springtime cheesecake.

Read more about St Pat after the jump.

A cheesecake is done when the center just barely jiggles. Since this can be difficult to judge, try this tip.

As we head into October, the color palette on grocery store shelves is changing. The foodie world is getting increasingly orange and fragrant as pumpkin season hits and the myriad of insanely good pumpkin-themed foods hit center stage. But instead of carving or pie, have you ever tried a pumpkin cheesecake?

Above, Judy Parks runs through the ins and outs of a good pumpkin cheesecake and shows you how to whip it up. It's not only a great run-down of the recipe, but also a great general how-to. She offers tips on mixing, baking, and serving to get the perfect cheesecake.

Note: This recipe calls for canned pumpkin. If you'd prefer to use fresh, go here to see how to prepare your fresh pumpkin for the substitution.