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Favorite Store-Bought Cheesecake?

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Now, when it's still fresh in your mind, can you please rate/review any store-bought cheesecakes
that you had over Shavuos.
I decided to be lazy, and forgo my home-made blender sour cream cheesecake, with sour cream topping, for the tempting-looking Costco version. Though, imho, it was o.k., it didn't really have the flavor and texture that I was looking for.

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  1. My favorite is Eli's Cheesecake - http://www.elicheesecake.com/ - they are under CRC supervision and provide a wide variety of flavors-

    1 Reply
    1. re: weinstein5

      Right before Shabbos pomegranate had buyone get one free cream cheese cheesecakes-they were the best we've ever had!!!! They went crazy before closing with both meat and dairy take out as well due to the" three day yomtov"!!!!!

    2. Costco, $12.99 for an absolutely heavenly five(5) pound monster! There is no comparison.

      1 Reply
      1. re: MartyB

        This is an old post, but the Costco cheesecake is the one the OP tried and wasn't impressed with.

      2. As long as we're on the topic of cheesecakes, why do most recipes specify using a blender? I happen to have a dairy food processor, and a hand mixer, wit a strong motor which works very well. Wouldn't either of these be just as effective? Or is there something about the blender that produces an especially good texture?

        4 Replies
        1. re: helou

          All the cheesecakes I've ever made have called for a mixer, not a blender. I use a handheld mixer, as I have kept my KitchenAid stand mixer parve. (I don't really know why, since I don't generally pour anything hot in there (though I have done a meringue that called for hot sugar syrup to be poured in), but so far it's still parve.) Anyway, my cheesecakes are always very tasty and have a good texture (in my opinion, of course.)

          1. re: queenscook

            Yes, I always use my mixer, with great success, but I was afraid that I was just being a legend in my own kitchen and there is something wrong with it that I'm unaware of.

            Thanks.

          2. re: helou

            I've never used a blender for a tradition NY style cream cheese cake. I have used one for Italian Ricotta style cheesecakes, or cream cheese cakes cut with 50% sour cream.
            I generally use a hand mixer, but if making multiple cakes (such as for Shavuot) I use my Kitchen Aid

            1. re: bagelman01

              Thanks for the reassurance. :-0