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If you’ve mastered a basic sourdough loaf, it’s time to add mix-ins to your bread dough; here are some specific recipes for sweet and savory sourdough add-ins, and tips for striking out on your own. You’ve been using your copious spare time to perfect your sourdough recipe and technique. But now that your gluten is developed and you’re getting a lovely ear…what’s next?
Adding in herbs, spices, and other fillings can be an exciting way to add variety to your standard wild yeast loaf.
How to choose add-ins for sourdough bread
Before you go throwing stuff in willy nilly, there are a couple things to keep in mind:
Keep It Simple
Too much of a good thing can weigh down the bread, and the flavor impact is diluted. I recommend you keep toppings small (no bigger than a standard chocolate chip), and I’ve found that two to three elements are enough. Aim for about 20 percent of your total weight in baker’s percentage (so dough weighing 500 grams would have around 100 grams total add-ins).
Remember Hydration
Ingredients that are too wet can impact your dough, so make adjustments to the amount of liquid in your original mix as necessary, or better yet, dry all add-ins thoroughly.
How to add mix-ins to sourdough bread
There are two main methods for incorporating ingredients and maximizing flavor:
Bulk Rise Add-Ins
For my cinnamon raisin swirl bread, I like the raisins to be distributed throughout, so I add them during the early stages of bulk (after the first fold). This is also an excellent method for other chopped fruit, chocolate chips, or nuts. If adding herbs (dry or fresh) into your dough, make sure they are diced well to avoid woody or gritty textures.
Swirling in Additional Ingredients
Another way to get creative is to swirl an ingredient into your bread before proofing. After the bulk rise, stretch out your dough and gently cover the surface with your topping (like cinnamon and sugar or pieces of cheese spread out well). Roll the bread up jelly-roll style, and place in your banneton for proofing.
Sweet and savory sourdough add-in ideas
Now you have the theory, let’s get baking! Here are a few flavor combinations that will bring new life to your old sourdough baking rotation.
Note: These ingredient amounts assume a loaf with 500 grams of flour—for bigger or smaller recipes, please adjust proportionally.
Jalapeño Cheddar Sourdough
Chop 60 grams of pickled jalapeño peppers and 40 grams of finely diced mild cheddar cheese (or use shredded). When ready to proof the dough, stretch it out and sprinkle the toppings over the surface. Gently roll up to incorporate fillings and proof and bake as usual.
If peppers aren’t your thing, you can leave them out and go for cheesy bread.
Sun-Dried Tomato and Feta Sourdough
This combo brings the richness of focaccia together with the lovely texture of sourdough. If using oil-packed tomatoes, be sure to dry them completely.
When ready to proof, swirl in 40 grams of finely chopped sun-dried tomatoes and 60 grams of feta (blotted dry if in brine) and sprinkle with a little dried oregano if desired.
Candy Bar Inspired Coconut and Dark Chocolate Sourdough
Coconut is divisive, and nobody likes it in my house except me, which means more for me, for a change.
In a dry frying pan, toast 40 grams of flaked, sweetened coconut until golden; allow to cool. Add 60 grams of dark chocolate chips after the second fold of the bulk rise and incorporate the coconut flakes with the swirl method before proofing.
Olive, Thyme, Lemon, & Parmesan Sourdough
The lemon adds a surprising kick to this bread, and the olives and parmesan are salty and creamy.
Add 45 grams of chopped olives, 2 teaspoons of crushed dried thyme, 2 teaspoons of grated lemon peel, and 30 grams of grated parmesan into the bulk dough mix.
Classic Cinnamon Raisin Sourdough
This bread makes your home smell amazing, and you’ll come back to this classic time and time again.
Mix 75 grams of raisins with a splash of vanilla and a tablespoon of water. Microwave for 20 seconds, add ½ teaspoon of cinnamon, stir, and cool before adding it into the dough for the bulk rise. When ready to proof, mix 2 teaspoons of cinnamon with 6 teaspoons of white sugar, and then generously sprinkle on the dough and roll up to create the swirl.
Amy’s Apricot and White Chocolate Sourdough
My favorite neighborhood candy shop, Amy’s Candy Bar, is always an inspiration for flavors, and this combination comes directly from them. It’s just a little sweet and amusing because the white chocolate chips melt gently into the bread, and the apricots are like nuggets of sunshine.
Measure and chop 50 grams of dried apricots; add a dash of vanilla and a tablespoon of water, stir, and microwave for 20 seconds. Stir again, and when cooled, use this mixture and 50 grams of white chocolate chips to swirl into your bread before proofing.
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There is New York cheesecake, and then there are all the others. Not to be totally New York-centric, but that’s kinda how it is. Although, you could say ricotta cheesecakes are an Italian-inspired third version. Here’s the deal.
What makes a New York cheesecake official is its dense texture, which feels so smooth and rich you can’t eat more than a small-to-medium slice without regretting it later. Because it’s heavy. Haters compare it to a brick or a slab of cream cheese on crust. But pro-New York cheesecake enthusiasts are adamant about its superiority.
All other cheesecakes — especially tawdry versions flavored with Irish coffee and Key limes — are frauds, according to the cookbook American Classics, by the editors of Cook’s Illustrated.
“An orchestration of different textures and an exercise in flavor restraint, New York cheesecake should be a tall, bronze-skinned, and dense affair. At the core, it should be cool, thick, satiny, and creamy; radiating outward, it goes gradually from velvety to suede-like, then, finally, about the edges, it is cake-like and fine-pored,” they say in American Classics.
“The flavor should be simple and pure and minimalist, sweet and tangy, and rich to boot. It should not be citrusy, vanilla-scented, fluffy, mousse-like, leaden, gummy, chewy, or starchy. It should not be so dry as to make you gag, and it definitely should not bake up with a fault as large as the San Andreas (we’re talking New York, after all)…”
Cream cheese, heavy cream, eggs, and sometimes egg yolks create the consistency for which New York’s style is known. Junior’s Cheesecake is one of the iconic examples of how it’s done. The magic formula at Junior’s includes cream cheese, heavy cream, eggs, and vanilla.
Rose Levy Beranbaum, a.k.a. The Cake Queen, author of The Cake Bible plus many other esteemed baking books, uses Philadelphia-brand cream cheese and a lot of sour cream for her New York Creamy Cheesecake recipe. Sour cream can keep the cheesecake’s texture smooth if you want to freeze it.
Comparing more than a dozen cheesecake recipes reveals we’re usually either mixing in 2 pounds of cream cheese or 2 pounds of ricotta into our cheesecakes. Sometimes, we indulge in hybrid recipes that mix the two — and some of our recipes also ask for sour cream.
At the ubiquitous The Cheesecake Factory’s 200 locations nationwide, customers will find the Original Cheesecake on the menu, created by Evelyn Overton in Detroit, Michigan, in the 1940s. Overton’s version contains cream cheese, a thin sour cream top layer, and a graham cracker crust. Her son, David, opened the first The Cheesecake Factory restaurant in Beverly Hills, California, in 1978.
For those who want to bypass the New York style, how do you arrive at that rich, creamy but also light, fluffy texture? Simple: Fold in stiffly beaten egg whites. When your recipe says to add the eggs, add only the yolks. Then continue with the recipe through the cream and possibly sour cream additions. But then you beat the egg whites until you have peaks. Add those fluffed egg whites to the whole mixture, mix a little more, and then pour the entire filling into the crust-filled pan.
Technically, a cheesecake could also be savory and served with crackers as an appetizer. But, eh. Check out a few of our dessert varieties:
Classic Cheesecake
Four packages of cream cheese go into this traditional cheesecake flavored with nothing besides vanilla and lemon zest so you can taste the true, unsullied cream cheesiness. Make an easy graham cracker or vanilla wafer crust beforehand. Get our Classic Cheesecake recipe.
Orange-Vanilla Ricotta Cheesecake
In this cheesecake, it’s the ricotta that does the heavy lifting rather than cream cheese. And instead of graham crackers or vanilla wafers for the crust, it’s pecan shortbread cookies. There’s orange zest inside plus an orange-marmalade glaze that’s “adulted” with vodka. Get our Orange-Vanilla Ricotta Cheesecake recipe.
Pumpkin Swirl Cheesecake
Now this is a great idea for a crust: spiced gingersnap cookies. Oh yeah. Also, this dessert combines two of our favorites: pumpkin pie and cheesecake. Cream cheese rules here. With the gingersnaps and pumpkin purée, it’s truly a fall and winter holiday dessert. Get our Pumpkin Swirl Cheesecake recipe.
Nutella Cheesecake
Whoa. Just whoa. Blurring the line between chocolate torte and cheesecake, this recipe creates one of the most decadent, crave-worthy treats you can make. It’s. Just. So. Good. Get our Nutella Cheesecake recipe.
Pecan and Salted Caramel Cheesecake
Take a classic cream-cheese-based cheesecake with a graham cracker crust and then add crunchy, buttery pecans and gooey-sweet caramel on top and you’ve got a talker of a dessert. Get our Pecan and Salted Caramel Cheesecake recipe.
Eggnog Cheesecake
This is the cheesecake (based in cream cheese) to make when you have extra eggnog in the fridge or if you’re the type of person who gets excited when nog first appears on the refrigerated aisles of the grocery store during holiday season every year. Otherwise, you’ll have a hard time finding the namesake ingredient in June. The gingersnap crust seals the holiday feel. Get our Eggnog Cheesecake recipe.
Ginger-Brandy Mini Cheesecakes
Just half a teaspoon of freshly grated ginger and 2 tablespoons of brandy all you need to get that spicy-warm flavor in this cream cheese version that also uses sour cream. You can put nuggets of candied ginger on top of the brandy-orange-honey glaze too, if you want. Get our Ginger-Brandy Mini Cheesecakes recipe.
Obsessive Ricotta Cheesecake
This version of ricotta cheesecake still has a 8 ounces of cream cheese in it to add more smoothness. And then there are the optional candied fruits tossed into the mix, a controversial addition for many of us cheesecake enthusiasts. Get our Obsessive Ricotta Cheesecake recipe.
Chocolate Cheesecake Bars
If you don’t want to get all into the commitment of baking a real cheesecake, get the same flavor and texture with less work by making these bars. They need only one package of cream cheese, plus heavy cream and chocolate chips. Oh, and for a nice, nutty touch, the crust has almond flour in it. Get our Chocolate Cheesecake Bars recipe. Get our Chocolate Cheesecake Bars recipe.
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You just wanted to make a cake and now you’re standing in front of a row of different types of vanillas, unsure of which one to choose.
With different price points and packaging, they all seem pretty exotic, but which one will be the best for what you’re making?
And, since vanilla is the second-most expensive ingredient in the world (second only to saffron), how will you make sure you’re buying the one that will offer you the most options?
There are over 150 types of vanilla in the world, including Indian vanilla, Tonga vanilla, and Ugandan vanilla—but the two most prevalent types found in most stores are Madagascar or bourbon vanilla, and Tahitian vanilla. Also worth a look: Mexican vanilla, as it’s made from the very same plant as bourbon vanilla, and Mexico is, in fact, the birthplace of vanilla.
We found out straight from the experts what makes each of these three types of vanilla the same, or different, from the next in hopes that you won’t ever have to put baking a cake on hold to debate this ingredient choice ever again.
<strong>Mexican vanilla</strong>
According to Michel Mustiere, Culinary Director of Velas Resorts, with multiple locations throughout Mexico, Mexican vanilla is cultivated in Veracruz, Mexico, and is the product of an orchid that gives birth to the vanilla flower after pollination.
Mustiere explains that the vanilla is harvested after the flower dies, usually around nine months, and then the green pod is cut from the plant. The pod, he says, is then allowed to dry for 20 days, then undergoes a fermentation process.
“After 20 days of drying, the vanilla pods are placed in wooden boxes and covered with palm rugs, to ripen them to finally place them in vacuum packaging, and thus preserve their notes and their flavor,” he says, adding that the vanilla is usually aged for two to three months.
This process seals in the complex flavor and aroma of the vanilla. According to Mustiere, you can pick up all of these notes: “metallic, astringent, smoked, pungent, toasted, gritty, spiciness of tuberose, sweet, clove, black pepper, cinnamon, raisin, wood, wet earth, dry chili, cocoa, tamarind, sesame, and mold.” (So not dissimilar to tasting good wine.)
And while it may not be as easy to pick out Mexican vanilla with an untrained palate, there is a way to tell it apart from other vanillas by just looking at it. Mexican vanilla, says Mustiere, is thinner, as opposed to Tahitian vanilla, which is thicker. He also notes that it is more subtle and delicate on the palate than other types of the flower.
“We use the vanilla originally from Mexico, because it has a peculiar flavor and smell that is [unique to] the type of land where it is planted,” he says, explaining that both the particular taste and aromas are distinct to the Mexican vanilla. (Again, not unlike wine, which is so heavily influenced by terroir.)
Also called bourbon vanilla, Madagascan vanilla comes from the same plant and has the same basic flavor notes as Mexican vanilla. The only significant difference is that in Mexico, the plant is pollinated by a bee and in Madagascar, humans need to pollinate the flower, leading to its higher price. (And despite the name, it is not actually made with bourbon whiskey; instead, “Bourbon” refers to a place where this vanilla was grown.)
The vanilla orchid was initially brought from Mexico to the areas surrounding the Indian Ocean in the 1800s, and those lands now supply two-thirds of the world’s vanilla. Madagascar leads the pack, with Indonesia in second place (while Indonesian vanilla comes from the same plant, it is said to have a smokier aroma and taste than creamier, sweeter Madagascan and Mexican vanilla).
<strong>Tahitian vanilla</strong>
In the Pacific Ocean, there is an island in Tahiti that is referred to as “Vanilla Island.” It got its name because 80 percent of the country’s vanilla is produced there.
Tahitian Vanilla (Vanilla tahitensis) is a natural hybrid between two vanilla species: Vanilla planifolia, better known as bourbon vanilla, and Vanilla odorata, a very rare vanilla found in the forests of Belize and Guatemala. “It represents only 1 percent of the global production of vanilla,” says Thibault Uzeel, Assistant Food and Beverages Manager for Pearl Resorts of Tahiti.
During the growing period, he says, Tahitian vanilla is fertilized by hand. After nine months, it’s picked, dried under the sun, and then packaged in vacuum flasks in the absence of light to preserve the flavor.
The flavor of Tahitian vanilla is heavily influenced by the tropical climate and the soil, he says, and contains flavor notes of caramel and anise, with delicate touches of chocolate that melt in the mouth.
Bottom Line
Baking with any of these vanilla varieties will result in delicious desserts, but for simpler things like vanilla pound cake or homemade Vanilla Bean Ice Cream, try using different kinds to really highlight their specific characters.
You can also buy fresh vanilla beans and make our Vanilla Extract recipe (after steeping, dry the pods and add them to a jar of sugar to make vanilla sugar for baking and sweetening drinks—because you don’t want to let one iota of that precious flavor go to waste, no matter which variety you choose).
Related Video: When to Use Vanilla Extract vs Vanilla Beans
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Whatever you’re into, and whoever you’re into doing it with, our 10-day challenge is here to rev up your sex life A-S-A-P. Grab your calendar, and let’s begin.
Day 1: Masturbate
Flicking the bean. Jerkin’ the gherkin. Sexy solitaire. No matter what you want to call it, masturbation is the bomb 💣. Not only does it feel great, it’s also a fab way to get to know your body on a deeper level. This can help you better understand your sexual needs and desires solo or with partner(s).
“Masturbation is one of the absolute best things you can do for your sex life,” sex therapist Vanessa Marin says. “It can be easier to explore your sexuality on your own first, and develop that connection to your own body.”
Bonus: Self-pleasure can help you maintain a healthy sexual lifestyle. A 2009 study found that frequent vibrator use led to positive sexual function and increased sex drive in female participants. There’s also a chance masturbating on the reg can increase sexual stamina, reduce stress, and stave off blue balls. Woot!
Day 2: Communicate
It’s always super important to communicate your needs and boundaries during sexy time. But it’s even more important if you’re trying something new. Have a chat pre-sex sesh (even if it’s with yourself) to make sure everyone is on the same page.
“Emphasize that you want to try these things with your partner, because you’re excited about exploring together,” Marin says. “That helps them understand that you’re not saying you want to try new things because you hate the sex you’re currently having!”
Pro tip: Turn this chat into a type of foreplay. Let your partner know what you want to do together. Sometimes just talking about it will get you going.
Day 3: Use toys
Sex toys can help your orgasms hit new hot heights. The only downside is picking a winner. When it comes to toy options, the limit does not exist. This can make it hard (or at least semi-hard) to find the best one for you. While sex toys def aren’t one-size-fits-all, here are options you can give a whirl:
FYI: Here’s a great guide to finding the sex toy of your wet dreams.
Day 4: Talk dirty to me
Some folks dread the idea of dirty talk. But it can actually be hella hot.
“A lot of people get in their heads about dirty talk, and think they need to be perfectly good at it right from the get-go,” Marin says.
But that’s not the case! You can totes ease your way into it.
“If you want to get more comfortable with dirty talk but you’re shy, start with just making more noise in the bedroom,” she says. “As you get more and more practice, you can start saying more complex things!”
Just remember, say what feels right in the moment. And don’t be afraid to get creative!
Day 5: Put on some porn
Porn isn’t for everyone. And that’s totally OK! But if it is your thing, try to add it to your solo sex sesh or next hookup. Just be sure you pick a flick that your partner is comfortable with. Once you settle on a scene, you can replicate what they’re doing in the vid. You can also use it as a way to learn about new things you want to try IRL.
P.S. Porn isn’t just about videos. Try looking at a vintage “dirty mag” or read some erotic fan fiction. Even if some of it feels cheesy, it can still be a fun bonding experience and a total turn on.
Day 6: Try new ways to be intimate
Skip the sex for a sec and focus on other ways to feel close to your partner(s). Some terrific tips include:
Cook together. Cooking a meal with your partner can be surprisingly intimate. And hey, if you want to make the meal extra spicy, cook in the nude! It’s super fun and can help increase confidence. PSA: Just watch out for hot surfaces 🧑🍳.
Give each other a massage. Break out the baby oil, fam! A massage is a magical way to make your partner feel good without an orgasm. But obvi, everyone loves a happy ending, so don’t worry if the massage turns X-rated.
Have an old-fashioned make out sesh. Kissing doesn’t get enough credit. Making out can be sensual, intimate, and relaxing. Feel free to follow up with a spooning sesh!
Focus on each other. A phone call mid-takeout is not hot. Turn your devices off and take the time to connect to each other.
Day 7: Foreplay it up
Sometimes the opening act can be even better than the main attraction. Here are some inspo ideas:
Stimulate the erogenous zones. The tops spots include the nips, lips, neck, ears, inner thigh, and butt. You can do a combo of some (or all) of these areas as you slowly work your way down town.
Have fun with food. Have your partner lick and suck tasty treats off your chest, stomach, and thighs. Yum.
Take your clothes off. Remember that steamy scene from “The Notebook” where they slowly undress each other? Or better yet, undress each other.
Day 8: Don’t do it in bed
One of the best ways to get out of a sex slump is to step out of the bedroom. Make it more memorable by doing the deed all over the house. The couch is a solid place to start, but don’t be afraid to get creative! Here are some other places to give sex a spin:
Car. If PDAs aren’t your thing, park it in your garage or driveway.
Kitchen. You or your partner can bend over the sink or sit up on the counter.
Shower. Just keep in mind, you might want to invest in some sticky grips for the floor 😉.
Day 9: Switch positions
“Trying new things in the bedroom is a phenomenal way to keep the spark alive,” Marin says. “It keeps you on your toes, it’s exciting, and it helps you see yourself and your partner in new ways.”
There are LOTS of ways you can have sex. So, put your typical sexcapades to bed for a while. Instead, start a sex position bucket list or try a position a day challenge. Even if some of them are a flop, you’ll still have a ball. It’s also a great way to add some excitement to your regular sexual arsenal.
Sex can get boring from time to time, and that’s totally common. While it can feel frustrating, just remember, it doesn’t always have to be this way. A little exploration and some small tweaks can get you back on track to regular sexy time.
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Today’s programmable slow cookers often come with the ability to cook food for up to 24 hours, as well as automatic warming settings that can stay on for just as long. However, the phrase, “Just because you can, doesn’t mean you should,” comes into play here.
When you’re whipping up a meal in a slow cooker, there are a number of (often unspoken) limitations on how long you should leave food in the appliance, both when cooking and keeping it warm.
<strong>Stick to the cook time indicated on your recipe</strong><a rel=”noreferrer noopener” target=”_blank” href=”http://pinterest.com/pin/create/button/?url=https://www.chowhound.com/food-news/257373/how-many-hours-in-the-crock-pot-is-too-long&description=How%20Many%20Hours%20in%20the%20Crock%20Pot%20Is%20Too%20Long?%20-%20ChowhoundBack%20ButtonSearch%20IconFilter%20Icon&media=https://www.chowhound.com/a/img/resize/a008be5743639bba95bb951eb8ee0d3ad64c7318/2019/10/how-to-use-a-crock-pot-chowhound.jpg?fit=bounds&width=800″></a>
If you’ve ever gotten stuck at work for a few hours longer than anticipated, you may have come home to mushy vegetables, chalky meat, or a rather bland soup in your slow cooker. While slow cooker recipes are designed to cook for extended periods of time, they can still become overcooked if left on the wrong setting for too long.
In general, it’s best to stick to the indicated cook time on the recipe you’re following. Most slow cooker meals take eight to 12 hours on low or four to six hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours. If you want to avoid overcooking your dish, follow the given guidelines as closely as possible.
Concerned about getting home on time to turn the slow cooker off? While older slow cookers often require you to manually switch between settings, today’s programmable slow cookers include a digital timer that automatically changes the appliance over to the warming setting after the set duration. This way, it will be cooked to perfection—no matter when you end up getting home.
Even fancier models, such as the Hamilton Beach Programmable Temp Tracker Slow Cooker, come with a temperature-tracking probe to insert into the dish. You can then set the slow cooker with the proper cooking temperature, and when it reaches that point, it will either switch to warming or maintain the temperature, depending on your preference. Cool, right?
<strong>Don’t leave it on ‘warm’ all day</strong>
There’s also the issue of how long you can leave your slow cooker on its warming setting — after all, it’s tempting to leave the appliance on warm during holiday gatherings or other events. Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn’t leave food in a slow cooker for an extended length of time.
The general rule of thumb is that two to four hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be transferred into the refrigerator.
Why? Most warming settings keep food at around 145 degrees Fahrenheit, which is extremely close to what the USDA refers to as the “Danger Zone.” Between 40 and 140 degrees Fahrenheit, bacteria grow extremely quickly, doubling in number in as little as 20 minutes. So if you’re opening the lid frequently or the slow cooker isn’t maintaining the temperature precisely, your food may become spoiled if you leave it out for too long.
<strong>Other slow cooker safety tips</strong>
Besides limiting the time you leave food in the slow cooker, there are a few other ways you can ensure meals are cooked safely and stay fresh for as long as possible.
Thaw Meat Before Cooking It might be tempting to put a frozen piece of meat into your slow cooker, but when you do this, the meat takes longer to cook and its interior may not reach a safe temperature in standard cooking time.
Keep the Lid On The University of Minnesota notes that the internal temperature of a slow cooker drops 10 to 15 degrees every time the lid is opened, slowing the cooking process by 30 minutes. So resist the urge to peek!
Don’t Overfill the Pot
You should never put so much food in your slow cooker that it’s more than ⅔ of the way full. Not only can this cause it to overflow, but it can also lead to undercooked food, as it takes longer for the contents to get to temperature.
Double Check with a Thermometer
When in doubt, don’t be afraid to double-check the temperature of your meal using a kitchen thermometer. If it’s not at the recommended temperature, leave the dish to cook for more time.
While slow cookers are known for being a hands-off appliance, it’s important to follow these safety precautions each time you break it out.
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When you think “cheesecake,” there’s a good chance you picture some platonic ideal of a creamy, smooth, ivory dessert. But there are actually several different types of cheesecake, and while some would be content to lump them into New York cheesecake and everything else, we like to get more detailed.
Cheesecake is fantastic in all its many forms, for sure, but the fact that there are so many can be a little tricky—just saying “cheesecake” doesn’t tell you exactly what you’re going to get. A silky-smooth, rich, cream cheese-based dessert is most likely, but even then, the specifics can vary. What kind of crust will it have, if any? What kind of topping? What makes it a New York cheesecake? And what is Japanese style cheesecake? Rest assured, we’ve got answers!
Types of Cheesecake
Below, a breakdown of the most common cheesecake types in all their glory.
New York Style Cheesecake
Since it’s probably the most popular and beloved kind of cheesecake (at least by name), let’s start with New York cheesecake. We have an entire article devoted to it here, but in summary, New York cheesecake is ultra dense and rich, firm yet creamy, and relies on lots of cream cheese for tang and texture, bolstered by heavy cream, eggs, and sugar.
Some New York cheesecakes use sour cream instead of heavy cream, either incorporated into the filling or added in a distinct (lightly sweetened) layer on top; recipes with sour cream incorporated into the filling tend to freeze and thaw better than those with heavy cream. Purists shun any added flavorings, but you’ll often find New York cheesecakes topped with strawberries or other fruit.
Eastern European Jewish immigrants brought the dessert to America, so it’s no surprise that’s it’s sometimes also known as Jewish cheesecake, and often found in Jewish bakeries and delis.
“Regular” Cheesecake
Lots of cheesecakes that purport to be “New York style” are not really; they’re lighter, fluffier, shorter, sweeter, and often flavored with all manner of different ingredients, from chocolate to fruit, not to mention topped with all sorts of sauces, candies, and other garnishes. Think The Cheesecake Factory and you get the idea.
There’s nothing wrong with these at all, and they do have a lot in common with New York style. For instance, they’re both baked in spring-form pans, usually in a water bath (although a riskier method that yields puffier, more deeply browned edges involves starting in a 500 degree oven before dropping the temperature dramatically; because there’s no steam from a water bath and because not all ovens hold heat as long or as evenly as others, you might get cracks and fissures if you go this route).
Both styles most often have a graham cracker or cookie crumb crust, although sometimes there’s a thin sponge cake base instead. But if you call any old cheesecake “New York” cheesecake, you’re playing fast and loose with culinary definitions, and potentially with hearts (and stomachs) too.
No-Bake Cheesecake
As the name implies, this kind of cheesecake doesn’t require any cooking, just mixing and chilling. It’s much more homogenous in texture, utterly smooth (as long as you allow your cream cheese to fully soften and properly bend it with the other ingredients, which you should always do, no matter what kind you’re making, unless you want tiny little cheese lumps in your filling); by contrast, baked cheesecakes tend to be creamier toward their centers and bottoms with firmer tops, and a drier, slightly puffy, almost grainy texture around the edges.
Another difference and defining feature of no-bake cheesecakes (for obvious reasons) is the lack of eggs. Their cream cheese filling is often stabilized with gelatin, but there are also versions that use condensed milkinstead, or even whipped cream or sour cream, for a far softer and more delicate result. These don’t hold up at room temperature as long as baked cheesecakes, which is good to know if you plan to travel with one.
Ricotta (and Other Non-Cream Cheese) Cheesecake
Mascarpone in cheesecakes yields a result quite similar to cream cheese, but the more distinct Italian take uses ricotta (as did ancient Roman recipes for cheesecake, which also included honey, and often, bay leaves). Ricotta cheesecakes are drier and a bit less creamy, even a little granular.
When it comes to ricotta, there’s no mass-produced analogue to the bricks of Philadelphia cream cheese that are so ideal for “regular” (and New York style) cheesecakes; if you use fresh ricotta, the taste and texture of the dessert will be far better than if you use any store-bought brand—luckily, making homemade ricotta is relatively easy, and you only need to plan a day ahead.
There are numerous other variations on cheesecake that use similar soft, farmer’s style cheese, like German quark, and even cottage cheese. Portuguese queijadas are individual cupcake-sized tarts with deeply caramelized tops and a filling made of requeijão, a runny ricotta-type cheese.
Japanese “Cotton” Cheesecake
Japanese cheesecake isn’t called cotton-soft for nothing. It’s incredibly light and airy, like an edible cloud, thanks to lofty whipped egg whites folded into the batter. It has no crust. Sometimes known as soufflé cheesecake, “angel food cheesecake” would also be an accurate moniker. Interestingly, Japanese cheesecake shares some properties with German cheesecake, which also uses whipped egg whites in the batter. It’s much fluffier though, and tastes more like American cheesecake since it uses our favorite cream cheese.
Vegan Cheesecake
Vegans and other non-dairy folks can still enjoy a delicious cheesecake-esque dessert as well, usually made from softened, soaked cashews blended with coconut milk. (I was deeply skeptical the first time I made “cheesecake” bars via this method for a party, and they ended up being my favorite dessert—the non-vegan dark chocolate ganache tarts were awesome, so that’s really saying something!)
Sometimes these so-called cheesecakes are made with silken tofu instead, or with store-bought vegan cream cheese substitutes. The addition of citrus can help evoke the tang of regular cheesecakes, but this style also takes well to other flavors, and various styles of crust.
Savory Cheesecake
If you want to throw your guests a curveball, you can serve a savory cheesecake instead! It makes a lovely first course during a sit-down dinner, or a great addition to a buffet or appetizer style party spread, sort of a more refined version of the beloved cheese ball. It works at brunch, too. The one above is made in an Instant Pot, but you can bake savory cheesecakes in your oven as well.
Other ways to use cheesecake
Now that we’ve covered overarching styles of cheesecake, let’s look at a few other ways cheesecakes can be changed up.
Cheesecake Crust
Most cheesecakes do have a crust, most often an easy press-in mixture of ground graham cracker or cookie crumbs (like Nilla Wafers or Oreos). New York style cheesecakes sometimes have a more distinct shortbread-esque crust, and Junior’s is known for their sponge cake crust (and even offers a brilliant brownie crust). But really, it can be made of almost anything, from crushed biscotti to finely ground nuts, with a bit of butter or other fat to hold it together during a brief pre-bake—or you can skip it entirely.
Cheesecake Toppings
Should cheesecake have toppings? If it’s New York style, then maybe a layer of sweetened sour cream or red fruit (like strawberry, cherry, or raspberry preserves), but if you’re a non-traditionalist, then just as with the crust, you can go pretty crazy with what’s on top. Any kind of fresh fruit or fruit preserves (we have to give a shout-out to our Passionfruit Ricotta Cheesecake recipe); chocolate or caramel sauces or syrups; whipped cream; chopped candy bars; even canned pie filling…all have found their place atop many a cheesecake. They’re also handy for disguising cracks!
Cheesecake Flavors
Unless you want to start a fight, don’t call any flavored cheesecake New York style; those should taste mostly of the main ingredient (cream cheese). But once you start dabbling in other styles of cheesecake, you can go wild with mix-ins like fruit, chocolate chips, canned pumpkin, spices, liqueurs, and flavored extracts, just for starters. (See some holiday cheesecake ideas for seasonal examples.)
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Skin redness isn’t always a big deal, and sometimes the problem will go away on its own or with simple at-home measures. Other times it can be a sign of something more serious, like an infection or a chronic skin condition, that calls for medical treatment.
But how can you figure out exactly what you’re dealing with? Since redness usually comes along with other symptoms, take note of anything else that’s going on with your skin.
A doctor can give you a proper diagnosis and treatment plan. But while you wait, here are 11 common causes of skin redness, what they look and feel like, and how to solve or manage the problem, if that’s possible.
11 common causes of skin redness
Skin redness can be caused by a ton of different things. This list isn’t exhaustive, but it covers some of the most typical reasons your skin might be red. Only a medical professional can identify the cause for sure.
1. Contact dermatitis
Allergic contact dermatitis
What it is
Contact dermatitis is a red, itchy rash that forms when your skin comes in direct contact with an irritating substance or an allergen.
When the rash is caused by an irritating substance, like a harsh soap or bleach, it’s called irritant contact dermatitis. When it’s caused by an allergen, like nickel in jewelry or poison ivy, it’s called allergic contact dermatitis.
Symptoms
Allergic contact dermatitis and irritant contact dermatitis have similar symptoms, including redness and itchiness that could be accompanied by swelling, dryness, burning, sensitivity, or blistering.
The symptoms can come on quickly after your skin touches the substance, but allergic contact dermatitis can take up to a few days to show up.
Irritant contact dermatitis may appear only after repeated exposure to the irritant (such as washing your hands a bunch of times).
How to treat it
Ditching the offending substance should help your skin clear up, but it might take a few weeks. You can speed things along (and ease discomfort) by applying a thick layer of petroleum jelly over the rash, which acts as a barrier and keeps things from getting dry.
An over-the-counter (OTC) — or, better yet, prescription-strength! — corticosteroid cream or ointment can also speed healing if the irritant is removed. Oral antihistamines may fight itching, but they won’t help with the rash.
2. Burns
Thermal burn with a blister
What it is
Burns are damage to skin tissue caused by exposure to heat, radiation, electrical contact, or chemicals.
Superficial and some partial-thickness burns are relatively easy to treat and will generally heal within a few weeks, but full-thickness burns are more serious because they can affect the nerves and other tissues underneath.
Symptoms
Superficial burns are red and might be swollen or painful. As they heal, they might get dry or peel.
Partial-thickness burns are more painful and tend to blister. When the blisters pop open, the burns typically look wet or weepy.
Full-thickness burns are different: These severe burns cause skin to turn waxy, charred, white or dark brown, and leathery. If a burn has caused nerve damage, it may not be painful.
How to treat it
It depends on the cause of the burn and how severe it is.
You can treat many superficial and mild partial-thickness burns at home by running your skin under cool water, applying lidocaine or aloe vera gel to the affected area, and wrapping it loosely in gauze. (Never use cotton balls on burns.)
Seek medical attention ASAP for burns that cover your face, hands, feet, buttocks, or groin or if you’re not sure how severe your burn is.
The same goes for more serious burns that look charred, white, leathery, brown, or black; burns caused by chemicals or electricity; or burns that cause trouble breathing.
3. Sunburn
Sunburn
What it is
Sunburn is damage to skin tissue caused by overexposure to the sun’s harmful UV rays, which results in painful redness. Most people associate sunburns with hot, sunny days, but it’s possible to get one when it’s cool or cloudy too.
Symptoms
Mild sunburns tend to be pink or red, tender to the touch, and a little itchy. After a few days, the affected skin will start to peel or flake.
More severe sunburns can also leave skin swollen or blistered and potentially give you a headache or nausea.
How to treat it
Cool the affected skin by applying cool compresses or taking a cool bath, and ease itching with aloe vera gel or calamine lotion. For more serious pain and swelling, take an OTC pain reliever like ibuprofen or naproxen sodium.
Drink plenty of water to help your skin rehydrate, and don’t even think about going back out into the sun until you’re fully healed.
Use sunscreen every day (reapplying every 2 hours, or every 60 to 80 minutes when getting wet) to prevent this pain in the future.
4. Hives/urticaria
Hives
What they are
Hives (often called welts) can appear in many areas on the body and are very itchy.
In most people, the cause is never found and the hives go away within 6 weeks. In some cases a clear cause, such as a medication or a recent viral illness, can be found.
Symptoms
Hives are very itchy, red, swollen bumps on the body. They often go away on their own within 24 hours, but new ones can appear in a nearby area.
How to treat them
If your hives are the result of a medication, stop the medication and contact your doctor. If you notice any swelling on your face or have trouble breathing, seek immediate medical attention.
Otherwise, hives may go away on their own with time and the use of an oral antihistamine like Zyrtec. But it’s important to see a doctor or dermatologist for appropriate diagnosis and guidance on treatment.
5. Infection
What it is
A skin infection can be caused by bacteria, a virus, fungi, or (in rare cases) parasites. An infection can often develop from open wounds or sores, especially ones that aren’t kept clean.
Symptoms
Mild skin infections cause redness, swelling, and tenderness or pain. More serious ones might also blister or ooze pus.
How to treat it
It depends on the type of infection you have, but you’ll generally need to see a doctor to make sure oral antibiotics aren’t necessary.
Your doc may recommend at-home treatments, such as topical creams and ointments (like an antibiotic or antifungal cream) and cool compresses. These can help speed up healing and ease the pain or tenderness.
Have your doctor look at the infection to determine the best treatment. It’s best not to try to treat this on your own. OTC topical antibiotics can cause allergic contact dermatitis.
6. Insect bite or sting
Bedbug bites
What it is
Bees, ticks, ants, fleas, flies, mosquitoes, wasps, bedbugs, and more can all bite or sting — and leave big, red welts. These bites or stings can be annoying and uncomfortable, but they’re rarely dangerous.
Symptoms
You might see the insect biting or stinging you, or you might not notice until later. Either way, it’ll usually cause a red rash that’s swollen, painful, or itchy.
Often these can look like red, juicy bumps. They can resemble hives in some cases or blisters in others. Some bites or stings might also cause numbness or pain in nearby muscles.
In rare cases, people who are allergic might experience a severe reaction like trouble breathing or even anaphylaxis — a life threatening reaction that has a variety of symptoms, such as skin rash, nausea, vomiting, difficulty breathing, and shock.
How to treat it
You can manage mild bites and stings at home. Remove the stinger if it’s still there, wash the area with a mild soap and warm water, and apply an ice pack to keep the swelling down.
If you’re still uncomfortable, try OTC hydrocortisone, an oral antihistamine, or an OTC pain reliever like ibuprofen. If your reaction is severe — such as if you start to have trouble breathing — call 911 immediately.
7. Heat rash
Heat rash
What it is
Heat rash can happen when you get super sweaty but your blocked pores keep the sweat trapped under your skin. It often happens in hot, humid weather.
Symptoms
Heat rash is marked by lots of red, pimple-like bumps — especially on your neck, shoulders, chest, and back. They might feel itchy or prickly.
How to treat it
Heat rash will usually clear up on its own in 3 or 4 days. In the meantime, the best way to deal with it is to keep your skin cool and sweat-free. Hang out somewhere with air conditioning or a fan and wear loose, comfortable clothes.
Apply cool compresses if you’re itchy, but steer clear of ointments or baby powder. They can make the rash worse by blocking your pores even more.
8. Rosacea
Rosacea
What it is
Rosacea is a skin condition marked by facial redness that looks like blushing or flushing. Experts don’t know exactly what causes it, but potential causes include gut bacteria, hereditary factors, and the immune system.
Symptoms
Rosacea usually causes a red rash around the nose, cheeks, or chin. The affected skin might be thickened or swollen, have lots of visible blood vessels, and be prone to acne-like breakouts.
How to treat it
There’s no cure for rosacea, but you can take steps to manage your symptoms.
Try to figure out what triggers your flare-ups and steer clear as much as possible. And try to minimize your sun exposure by wearing sunscreen every day, avoiding midday sun, and wearing a wide-brimmed hat. OTC remedies may also help with symptoms such as dryness.
9. Plaque psoriasis
Plaque psoriasis
Martin Shields / Alamy Stock Photo
What it is
Psoriasis is an immune system condition that causes skin cells to grow and build up too quickly. It’s marked by thick, red plaques that are sometimes itchy and, in plaque psoriasis, have thick, silvery scales.
The patches can show up anywhere, but they’re especially common on the elbows, knees, scalp, lower back, and face.
Psoriasis patches tend to be thick and red with silvery scales and are often itchy or uncomfortable. Some people with psoriasis also have swelling or achiness in their joints. Often, specific triggers can cause symptoms to flare up.
How to treat it
There’s no cure for psoriasis, but there are ways to keep the inflammation and rough patches in check.
Depending on the severity of your psoriasis, your doctor might recommend topical ointments or creams, oral medications, or injections. Light therapy, which uses UV light to kill overactive cells, is another option.
10. Ringworm
Ringworm
What it is
Ringworm is a common skin infection marked by a red, ring-shaped rash. Despite the name, there’s no actual worm involved — it’s caused by a fungus.
Symptoms
Ringworm rashes tend to be red and round, with a raised, wavy border and a clearing in the middle.
They can be very itchy or scaly and can form anywhere on the body, although they can look different depending on the area affected.
How to treat it
Start by contacting a doctor. They may prescribe an antifungal cream, ointment, gel, or spray to fight the infection.
You’ll also need to take steps to stamp out the infection at home: washing your bedding and clothes daily, drying your skin thoroughly after bathing, and wearing loose clothing.
11. Scarlet fever
Scarlet fever
What it is
Scarlet fever is a bacterial infection that causes a bright red rash over most of your body. It can happen at any age, but kids ages 5 to 15 are most likely to be affected. It’s caused by the same bacteria as strep throat.
Symptoms
A scarlet fever rash looks a lot like dry sunburn that spreads all over your body. It can cause your face to look flushed and make your tongue look red and bumpy.
The rash is usually accompanied by a high fever and a very sore throat.
How to treat it
If you think you or your child has scarlet fever, call a doctor. You’ll need an exam to confirm the diagnosis and antibiotics to treat the infection.
When to see a doctor
Skin redness can be a sign of a mild problem that will clear up on its own, like a mild sunburn or a mosquito bite. But it can also signal a serious infection or a skin disease, so pay attention to your specific symptoms.
You should contact a doctor if:
the redness doesn’t get better after a week or so of at-home treatment, or it gets worse
you also have joint pain, fever, or a sore throat
you have streaks of redness, or the red area is very tender or swollen
using fragrance-free topical ointments or creams like calamine lotion, aloe vera gel, or petroleum jelly
taking antihistamines to ease itching or OTC pain relievers to reduce pain and inflammation
being gentle with your skin, including patting it dry (instead of rubbing) after bathing or showering, and not scratching
How to keep the red away
Keeping skin redness and irritation at bay depends on the specific condition you’re trying to avoid. You can minimize your chances of problems like contact dermatitis or sunburn by avoiding irritants or allergens and using sun protection.
But in other cases, redness happens accidentally and can be tough to avoid. If you have a chronic condition that causes redness, your doctor can help you come up with a plan to manage your symptoms.
The best rule to live by? Monitor your symptoms and keep your doc in the loop!
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Welcome to our newest column, a snackable source of newsy health bits. I’m your host, Jennifer Chesak, a medical journalist and fact-checker, giving it to you straight up with a side of Greatist-y sass.
I will be focusing heavily on COVID-19, because hey, we’re still in a pandemic. But I’ve got other health clicks for you. For starters: What’s a bear plank? Drop and give me 1. Grrr! You got this. Speaking of animals…
This is all because people are actually poisoning themselves with ivermectin. *Pauses to give dog his monthly dose of Heartgard.*
Yeah, so if you have a bestie fur bud, you likely give your floof a heartworm preventive medication. Some of these preventives have ivermectin in them. The medication is also used as an antiparasitic in livestock.
It is FDA-approved in small doses in hoomans only for very specific uses, such as for certain intestinal infections and skin conditions.
What you should definitely NOT do is use ivermectin to prevent or treat COVID-19, according to the FDA (and lots of doctors out there who also don’t want you to do this). Ivermectin can interact with other medications, cause severe health issues including seizure or coma, and lead to allergic reactions. And you can overdose and die from taking it.
Surfing the COVID-19 waves
For the love of all that is Takis Fuego, what wave are we even in? The fourth wave is a Delta doozie. This chart from the Centers for the Disease Control and Prevention (CDC) shows you the height of the beast.
But let’s look at the numbers and why they’re so baaaad.
Wave
When
7-day average daily new cases
bad winter wave
Jan 2021
250,000+
best trough ever
June 2021
12,000+
Delta wave
now
140,000+
We’re quickly on our way back to where we were during one of the worst times of the pandemic. But because of the extreme jump in hospitalizations, especially in areas with low vaccination rates (*clears throat at Alabama, Mississippi…*), doctors are calling this surge the worst one yet.
But we were doing so well…
We were. Sigh. Aside from a mini spring-break bump, that CDC chart shows a nice ski slope (weeeeeeee!) of declining cases from mid-January to mid-June. Vaccination rollout helped because it began to curb transmission. But then vaccination rates dropped off and the Delta variant took over.
Oh, slap!
OMG, there’s a mask that is basically like a slap bracelet. Just thought you’d wanna know.
Understanding how Delta is doing us dirty
Delta is like that person you know who is super extra.
Delta showed up on the scene and couldn’t just behave like the ol’ SARS-CoV-2 virus scientists had been studying for what feels like forever now. Instead, it decided to be twice as contagious as other variants. And research shows that unvaccinated people infected with Delta are more likely to be hospitalized with severe COVID-19.
P.S. More than 90 percent of cases in the United States are now the Delta variant. So if you have COVID-19, you’ve got the dang Delta.
Younger people are hospitalized and dying
The age group with the largest number of COVID-19 hospitalizations is now ages 18 to 49. And it has been since May. That’s a reversal from winter, when the age group with the most hospitalizations was 65+.
The older folx among us, those ages 50 and up, took notice back then, and they went out and got their arms poked. They now have the highest vaccination rates, with those ages 65+ really nailing it at 82 percent fully vaxxed. But we need waaaaay better vaccination coverage among the younger whippersnappers.
Age
Fully vaccinated
12–15
33%
16–17
43%
18–24
46%
25–39
50%
40–49
59%
Vaccination prevents severe disease and death
We know that breakthrough infections do and are expected to occasionally occur in people fully vaccinated against COVID-19. And we know that fully vaccinated people can transmit the Delta variant to others. But that doesn’t change the fact that vaccines are doing their job of preventing severe disease and death.
As of mid-August, out of 168 million fully vaccinated people, 7,517 had been hospitalized for or died of COVID-19. That’s about 0.005 percent. Compare those numbers to the 90,000+ people who are hospitalized with COVID-19 right spankin’ now.
So, vaccination is still your best protection against a COVID-19 case severe enough to lead to a hospital bed or a coffin.
Moderna has started human clinical trials on two versions of a potential HIV vaccine. This is seriously big stuff since we just marked 40 years of the HIV epidemic this June. It’s interesting because HIV research helped pave the way for COVID-19 vaccines. And now COVID-19 research is helping pave the way for new frontiers with HIV.
That’s all I’ve got for you this week, but I’ll be back. Stay safe and healthy out there!
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Some wait in line for every iPhone drop, others prefer to think outside the white box. Wherever you land on the Apple vs. Android scale, the battle for tech supremacy is still raging on.
The latest big swing from team Android? The Samsung Galaxy Watch 4. Just when we thought the Apple Watch had an edge, Samsung let us know it means to have a say in the roles smartwatches play in monitoring personal health and fitness.
Curious if it’s right for you? Here’s what we know so far.
What’s the Galaxy Watch 4, and who is it 4?
At first glance, the Samsung Galaxy Watch 4 has all the bells and whistles of most of its top competitors, but what really makes it stand out is its hybrid Google and Samsung operating system — Wear OS.
The Galaxy Watch 4 is the first device to feature the new OS, meaning it’s strictly for Android users who’ve been wanting Samsung style combined with wearable access to the gamut of Google services on their wrist.
It comes in two models: Galaxy Watch 4 (starting at $249) and Galaxy Watch 4 Classic (starting at $349). Their differences mainly come down to style. The Watch 4 has a slightly more modern look with a digital bezel and sports band, while the Watch 4 Classic has the more traditional look with a rotating bezel and the same features as its counterpart.
According to Samsung, each watch comes with:
Galaxy Watch 4 Case + Inbox band
Wireless charger
QSG
If you’re not feelin’ the idea of paying for your Watch 4 in one shot, Samsung does offer financing options of 24 and 36 months. Both models are available now for purchase.
The name of the smartwatch game right now is giving you the best features to monitor your stats on your wellness journey, specifically fitness. The Galaxy Watch 4 is touting a range of health management tools to keep you on track.
Some include:
tracking blood pressure
monitoring BMI
measuring blood oxygen levels
tracking heart rate
tracking sleep patterns
It does the normal stuff too, like counts your steps and tracks your workouts. So as you’re formulating a new fitness plan, or trying to reorganize your fitness journaling habit, this smartwatch might be a great companion.
What this means for you
Those who are on team Android might have some room to brag about the shiny new smartwatch on the block. Having a device that’s data-driven, stylish, and practical is a great way to take charge of your health journey.
However, it’s important to note that these tools are just that — tools. They aren’t replacements for health professionals or a consistent workout plan. At the end of the day, they can’t motivate you, but they can assist you.
With the Samsung Galaxy Watch 4 being the first to carry this new wearable OS, it could pave the way for some fresh and essential on-the-go living.
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