Cheesecake after Gyro and Onion Rings
A gyro with onion rings gets even better with a piece of cheesecake for desert. The Olympic Flame Restaurant on Marietta Blvd near the Top Golf also serves Coca-Cola products, sweat tea, regular tea and lemonade. They also have a selection of juices and energy drinks.
Maria’s Cheesecake on top of a Gyro and Onion Rings and a side of black-eyed peas makes for a high fiber, high protein lunch. This is the best gyro in Atlanta, the best black-eyed peas and pretty good onion rings, right up there with steak house onion rings. Add some Tiramisu for desert and it makes an excellent meal.
- New York-style cheesecake is a classic cheesecake that is dense and creamy. It is typically made with cream cheese, eggs, sugar, and sour cream.
- Chicago-style cheesecake is a variation of New York-style cheesecake that is made with more cream cheese and eggs. It is also baked in a water bath, which gives it a more custard-like texture.
- Philadelphia-style cheesecake is a light and airy cheesecake that is made with cream cheese, eggs, sugar, and milk. It is typically baked in a springform pan.
- No-bake cheesecake is a cheesecake that does not require baking. It is typically made with cream cheese, eggs, sugar, and condensed milk. It is often served chilled.
- Vegan cheesecake is a cheesecake that is made without dairy products. It is typically made with tofu, cashews, or another plant-based cheese.
Classic New York
Here is a recipe for classic New York style cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted unsalted butter
- 4 (8-ounce) packages cream cheese, softened
- 1 3/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom and sides of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Beat in sour cream until smooth. Stir in salt.
- Pour batter into prepared pan. Bake in preheated oven for 1 hour and 15 minutes, or until center is set.
- Let cheesecake cool completely in pan on a wire rack. Refrigerate for at least 4 hours before serving.
- For a crispier crust, bake the crust for 5 minutes before adding the filling.
- To prevent the cheesecake from cracking, wrap the outside of the springform pan with aluminum foil.
- Let the cheesecake cool completely before refrigerating. This will help prevent it from cracking.