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Cheesecake

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NEWS
February 24, 1994 | By Jeremy Treatman, INQUIRER CORRESPONDENT
In just a couple of weeks, it will be cheesecake time again for Conestoga senior swimmer Jeff Graves. Graves, a fifth-place finisher in the 100-yard butterfly at last year's PIAA state championships, said he eats cheesecake at the lunch or dinner before his biggest meets. In the last seven such meets, spanning three years, Graves has not been disappointed. He placed third in the butterfly in a National YMCA meet in December in Princeton, and won a bronze at the state championships last March after indulging in the cake.
FOOD
December 17, 1997 | By Cathy Thomas, FOR THE INQUIRER
Cheesecake is a triumph of flavor and texture. No wonder it's one of America's favorite holiday desserts. Its just-right creaminess caresses the tongue, creating a luxurious silk scarf of richness on the palate. The cream cheese, sugar, eggs and vanilla balance in perfect harmony. By the wedge or by the sliver, cheesecake is not-too-sweet, not-too-tart dessert perfection. But the taste is only part of the appeal. At holiday time, I'm looking for easy-to-prepare desserts that can be made in advance and frozen.
BUSINESS
April 1, 2014 | By Diane Mastrull, Inquirer Columnist
It's not the most gastronomically appealing pairing of topics: eel and cheesecake. But fortunately for Barry Kratchman, he has an expertise in both. That has given his Classic Cake wholesale bakery, with 55 employees in North Philadelphia, its first export opportunity. Two weeks ago, 15,150 cheesecakes made at Classic's factory on Sedgley Avenue near Juniata Park set sail from the Port of New York on a container ship bound for South Korea. "Koreans revere Philadelphia cheesecake," said Kratchman, president since acquiring the 30-year-old Classic Cake in 2006.
NEWS
June 22, 2015 | By Barbara Boyer, Inquirer Staff Writer
Can a beloved cheesecake baked in New York for six decades be just as skillfully prepared in . . . New Jersey? Junior's - New York City's third generation of famed Brooklyn cheesecake bakers - has moved its main baking operations to Burlington City. The company's new location at the foot of the Burlington-Bristol Bridge housed Mother's Kitchen, which produced cheesecakes for Rich's Products Corp. About a year ago, Mother's went south for a new facility in Texas. Junior's owner Alan Rosen needed a larger bakery than the one in Queens, which produced for all the Junior's restaurants and retail.
FOOD
July 18, 1993 | By Joe Crea, FOR THE INQUIRER
"Cheesecake has never been listed as the reason for anyone's demise on a death certificate," says Myra Chanin, known to legions of cheesecake devotees as Mother Wonderful. "Listen, a little cheesecake never hurt anyone, and it's especially good for anyone whose cholesterol level has dipped dangerously low," says the Philadelphia baking maven. "Just think, anyone who eats a little cheesecake every day never has to worry about being too thin. " Chanin's whimsical cheescake pointers aside, there is one immutable fact: Cheesecake remains one of America's most-loved desserts.
SPORTS
May 19, 2011 | By BERNARD FERNANDEZ, fernanb@phillynews.com
MONTREAL - In what is tantamount to someone coming forward with information about where Jimmy Hoffa's body is located, seemingly ageless boxing champion Bernard "The Executioner" Hopkins made a startling admission to the Daily News recently: He cheats. With cheesecake. The man who brags - truthfully, he insists - that he hasn't consumed a doughnut or a slice of pizza in 20 years sheepishly confirmed that his iron will and legendary discipline bend just enough for him to occasionally indulge his only guilty pleasure.
FOOD
December 11, 2008
Beyond the same old cheesecake Tucked in the cheese cases at Claudio's is a lightly bronzed, Bundt-shaped wonder of a "cake" called baked ricotta di bufala. No eggs. No flour. Just a fine-textured ricotta from cow's milk and water buffalo milk, baked with sugar and a hint of lemon. If you've sworn off cheesecake, this elegant dessert will win you back. Kitchen friends For little hands eager to help in the kitchen, these colorful silicone kitchen tools are perfect stocking stuffers for budding chefs.
FOOD
March 13, 1996 | by Gar Joseph, Daily News Staff Writer
Fingers is a place where the diners order Manhattans before dinner. It's a place that makes its own cheesecake, but offers only two bottles on the wine list. It's a place devoid of chrome or leather or fluorescent light. It has a very nice piano bar that features jazz on Friday nights. In short, it's a place that was completely untouched by the Philadelphia restaurant renaissance of the 1970s and '80s. It's also a place that's been doing business at the same downtown Erdenheim location for a couple of decades.
TRAVEL
September 14, 2015 | By Mary Mooney, For The Inquirer
Fixed income? I had no idea what those words really meant until we retired and were there. Like many baby boomers, we've taken our share of financial hits. We've also made a few "great decisions at the time" that have come back to bite us in our fixed incomes. Neither of us got the 30-year handshake, which would have given us the financial freedom to play in Europe like many of our friends. We play anyway. The other day, we went on a European road trip . . . in Bucks County and New Jersey.
NEWS
July 13, 1987 | By BILL KENT, Special to the Daily News
A lot of what passes for entertainment in Atlantic City, in the big showrooms and tiny revue theaters owes a dept to burlesque, with its sexy jokes, blackouts, tableaus and strip teases masquerading as art. That's certainly the case with Rip Taylor and Carol Lawrence's version of "Sugar Babies," a racey, bawdy and very funny 80-minute edition of the Broadway burlesque revue currently at Harrah's Marina. Though burlesque is made of equal parts of low humor and gratuituous cheesecake, this show is top notch by Atlantic City standards.
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TRAVEL
September 14, 2015 | By Mary Mooney, For The Inquirer
Fixed income? I had no idea what those words really meant until we retired and were there. Like many baby boomers, we've taken our share of financial hits. We've also made a few "great decisions at the time" that have come back to bite us in our fixed incomes. Neither of us got the 30-year handshake, which would have given us the financial freedom to play in Europe like many of our friends. We play anyway. The other day, we went on a European road trip . . . in Bucks County and New Jersey.
ENTERTAINMENT
August 15, 2015 | By Inga Saffron, Inquirer Architecture Critic
The Cheesecake Factory's design sensibility, like its menu, is founded on the belief that too much is never enough. In contrast, the architects at Bohlin Cywinski Jackson operate on the presumption that you're usually better off with less. That thinking has informed their coolly minimalist designs for the Apple stores, most notably their wispy glass cube in Manhattan. But development often makes for strange bedfellows, and so BCJ was hired by Midwood Investment to design a new Walnut Street building that could contain the restaurant's particular brand of excess.
NEWS
June 22, 2015 | By Barbara Boyer, Inquirer Staff Writer
Can a beloved cheesecake baked in New York for six decades be just as skillfully prepared in . . . New Jersey? Junior's - New York City's third generation of famed Brooklyn cheesecake bakers - has moved its main baking operations to Burlington City. The company's new location at the foot of the Burlington-Bristol Bridge housed Mother's Kitchen, which produced cheesecakes for Rich's Products Corp. About a year ago, Mother's went south for a new facility in Texas. Junior's owner Alan Rosen needed a larger bakery than the one in Queens, which produced for all the Junior's restaurants and retail.
NEWS
September 28, 2014 | By Ilene Raymond Rush, For The Inquirer
Breaking a bad habit and replacing it with a new, healthier one isn't easy. Ask any habitual dieter, smoker, or prospective exerciser. One reason habits are so hard to change is "they are behaviors that get triggered by a particular situation that doesn't require you to think about them," says Russell Poldrack, a psychology professor at Stanford University who has studied habits and decision-making. "They can also be things that you keep on doing - even if you no longer get the results you used to. " Because of their automatic nature, habits are generally difficult for people to change through willpower alone.
BUSINESS
April 1, 2014 | By Diane Mastrull, Inquirer Columnist
It's not the most gastronomically appealing pairing of topics: eel and cheesecake. But fortunately for Barry Kratchman, he has an expertise in both. That has given his Classic Cake wholesale bakery, with 55 employees in North Philadelphia, its first export opportunity. Two weeks ago, 15,150 cheesecakes made at Classic's factory on Sedgley Avenue near Juniata Park set sail from the Port of New York on a container ship bound for South Korea. "Koreans revere Philadelphia cheesecake," said Kratchman, president since acquiring the 30-year-old Classic Cake in 2006.
ENTERTAINMENT
March 9, 2013 | By Inga Saffron, Inquirer Architecture Critic
What kind of building do you get when you cross the ├╝ber-cool, urban minimalism of the Apple stores with the indulgent, diet-busting excess of the Cheesecake Factory restaurants? Would you believe an architectural confection that is as visually sublime as it is intellectually rich? I'll admit that when I first heard that the popular suburban temple of caloric overload was touching down at 15th and Walnut Streets, the news didn't exactly stoke my appetite for good design. I imagined a generic box, done up in flat, lifeless stucco the color of American cheese, elbowing its way onto a corner that has been occupied for the better part of a century by three ordinary, but charming, commercial buildings.
FOOD
August 30, 2012 | By Mario Batali, McCLATCHY-TRIBUNE
I love cheesecake in any form, but this year I am most in love with a cheesecake with a surprise: Nectarine and Black Pepper Cheesecake. Ricotta brings a lightness that is unmatched to the classic New York cheesecake. I add mascarpone and American cream cheese to help balance the ricotta and achieve an ideal creamy texture. Near Modena, in Emilia-Romagna, nectarines are often served with black pepper and balsamic vinegar, a combination so deceptively perfect and balanced that it seemed a logical step to mix that combination with delicious ricotta and cream cheese.
SPORTS
May 19, 2011 | By BERNARD FERNANDEZ, fernanb@phillynews.com
MONTREAL - In what is tantamount to someone coming forward with information about where Jimmy Hoffa's body is located, seemingly ageless boxing champion Bernard "The Executioner" Hopkins made a startling admission to the Daily News recently: He cheats. With cheesecake. The man who brags - truthfully, he insists - that he hasn't consumed a doughnut or a slice of pizza in 20 years sheepishly confirmed that his iron will and legendary discipline bend just enough for him to occasionally indulge his only guilty pleasure.
NEWS
June 7, 2010 | By BROAD STREET BULLY as told to DAN GERINGER, bully@phillynews.com 215-854-5961
BROAD STREET Bully bellied up to a burger-and-beer last night at South Philly Bar & Grill, Passyunk near 9th, and eyeballed Game 5 with fellow Prongered-up Flyers fanatics: FLYER CHEESECAKE: Phil "Lipper" Giangiordano, 34, from 9th and Tasker, was not discouraged by the Flyers' dismal first period. He believes that eating a slice of South Philly Bar & Grill cheesecake during each game has brought the Flyers this far. "When Game 3 went into overtime, I realized I'd forgotten to order my cheesecake," he said.
ENTERTAINMENT
January 29, 2009
TOP OFF A MEAL with Black Forest cheesecake and you might want to stay in the dark about the damage it could do to your diets. With more than 330 calories and 18 fat grams per serving, it doesn't fit into most calorie budgets. So I lightened up this rich dessert, shaving off 34 percent of the calories and slashing 51 percent of the fat. You can have a serving of my Black Forest cheesecake for 219 calories and 8.9 grams of fat. KATHY'S BLACK FOREST CHEESECAKE For brownie layer: 1 1/2 tablespoons unsalted butter 1 tablespoon canola oil 2 ounces semisweet chocolate chips 3 tablespoons packed Splenda brown sugar blend 2 tablespoons Splenda (granulated for baking)
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