That’s huge news in the dessert world! For a brand as iconic as Philadelphia to step into the frozen cheesecake arena after 150 years is a significant move. Based on the buzz and initial reviews, here’s a breakdown of what you need to know about this new product.
The Big News: Philadelphia Frozen Cheesecake
After focusing for a century and a half on the cream cheese that makes cheesecakes, Philadelphia is now selling the finished product itself. It’s a direct play for the convenience market, promising the classic, creamy taste people associate with the brand without any baking required.
What We Know About the Cheesecake
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The Claim: The company promises an “unforgettable, creamy, and decadent” experience that aims to rival the homemade version.
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The Crust: It features a Graham Cracker Crust, the classic foundation for New York-style cheesecake.
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The Format: It comes as a whole, frozen cheesecake that serves multiple people, not as individual slices.
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Availability: It’s rolling out in the freezer aisle of major grocery stores across the U.S.
So, Does It Really Taste “Almost Better Than Homemade”?
This is the million-dollar question. Based on early taste tests and food reviews, here’s the consensus:
The “Better Than Homemade” Argument (Why It’s So Good):
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Incredibly Creamy Texture: This is its biggest win. Philadelphia has leveraged its expertise in cream cheese to create a texture that is remarkably smooth, rich, and dense—just like a properly baked cheesecake. It avoids the icy, whipped, or artificial texture that plagues many frozen competitors.
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Convenience is King: For 95% of people who don’t want to bother with baking a cheesecake (water baths, worrying about cracks, cooling for hours), this is a game-changer. It’s a high-quality dessert you can keep in the freezer for impromptu guests or a sudden craving.
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Classic, Balanced Flavor: It tastes like real cream cheese. It has the familiar tang and richness that defines a good cheesecake, without an overly sweet or artificial aftertaste.
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Surprisingly Good Crust: Many reviews note that the Graham cracker crust holds up well, maintaining a pleasant texture and not becoming soggy, which is a common frozen dessert pitfall.
The “Homemade is Still Better” Argument (The Trade-Offs):
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Lacks the “Love”: For baking purists, no frozen product can replicate the pride and customizability of a from-scratch cheesecake. You can’t add lemon zest, swirl in fruit puree, or use a special cookie for the crust.
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The “Almost” is Doing a Lot of Work: While the texture is excellent, a masterfully baked homemade cheesecake, with its delicate, custardy crumb achieved through precise baking, still holds the crown for texture purists.
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It’s a Frozen Product: Despite its quality, it is still a frozen dessert. The very best homemade desserts, served at the perfect temperature, have a slight edge in freshness.
The Final Verdict
The statement that it tastes “almost better than homemade” is likely accurate for a specific context:
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It’s better than a mediocre or failed homemade cheesecake. Cracking, over-baking, and under-mixing are common home baker problems that this product completely avoids.
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It’s a fantastic substitute when convenience is the top priority. For a weeknight treat, a potluck, or when you just don’t have the time or energy to bake, this is arguably the best-tasting option in the freezer aisle.
Conclusion: Philadelphia hasn’t replaced the joy of baking a perfect cheesecake from scratch. What they have done is create a frozen product that sets a new gold standard for quality and convenience. It’s the best “cheat” for cheesecake lovers you’re likely to find.
If you see it in the store, it’s absolutely worth picking up to see for yourself. It’s a delicious, reliable, and impressively creamy dessert that lives up to the Philadelphia name.