I’m not native, but have lived in Philly. The bell peppers bother me. Wiz, American, provolone, or Swiss all are pretty common in my experience. As is no cheese at all, which this appears to be. But then it’s not a cheesesteak, it’s a steak.
Comment on Honey what’s wrong, you barely touched your Philly Cheesesteak Cheesecake
MrZweihander@lemmynsfw.com 2 weeks ago
So, will native Philidephians be more upset that someone put cheese steak on a cheesecake, or that you called it a ‘Philly’ when it is adulterated with peppers and missing one of the two acceptable cheeses (American or whizz). Place your bets and hopefully a real Philadelphian can let us know which is more upsetting. I’m betting on the latter, but not heavily.
joby@programming.dev 2 weeks ago
TwentySeven@lemmy.world 2 weeks ago
I’m not from Philadelphia, but I though the two acceptable cheeses were cheese whiz and provolone.
MrZweihander@lemmynsfw.com 2 weeks ago
Yeah, I think I misremebered that one. It’s been some years since I heard my coworker at the time rant about how cheesesteaks made other ways might taste good, but they’re not Philly cheesesteaks anymore and please stop calling them that.
modus@lemmy.world 2 weeks ago
Philadelphian here. Sharp provolone is preferred. Nevertheless, I’d try it. Although cream cheese separates when you heat it so this would have to be eaten cold. It’s probably not bad, but I’m not sure about the chocolate on bottom.
Cort@lemmy.world 2 weeks ago
I wonder if mixing a little American cheese into the cake could prevent it from separating long enough to serve and eat a slice
Crismus@lemmy.world 2 weeks ago
Just add some Sodium Citrate to keep it from separating.