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wooop woop!
hey bella!definately fruit... and dense.. none of that light airy fairy stuff.. I want to know that cheesecake is gonna make me a big fatty fatty.
the M+S strawberry one is pretty good for mei've been promised by my mate she'll cook me her secret recipe...
that pic looks like a bit of brie gatecrashed a foam party!!!
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whats ur issue with the base? is crumby good or bad??
me thinks crumby is good, breaks into small pieces when u dissect with spoon.
I dont like the thick / pasty kinda base where it sticks to the roof of my mouth. that really grinds my gears...
(do u eat with spoon or fork?)
i find eating deserts with fork a bit odd. doesnt make sense but 'forks = savory' for me. :S -
light and crumbly yes, many have too much butter and thats why they stick to the roof of your mouth like a pastry...not good... some are made with cough sponge bottoms ...so wrong...
typically cheesecake here is served with fork- a dessert fork- not a table fork, does it really matter?? I just want it in my mouth! I'll use my hands if I have too... haha
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lol ur like a cheezecake zombie!
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I like to think of myself as a master-baker, and stand by one recipe and one recipe alone; the Ashkenazi lemon cheesecake. Everything else is a pretender.
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...and it has a cake base, as per tradition.
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you realise u've just volunteered in making us one now....
or u n epifania are having a bake off.
either way i;m getting free cheesecake :D -
^ is that the 1 with the Almond base?
No it's a plain cake base, although it could be flavoured with some lemon I guess. This matures after a couple of days in the fridge but the temptation to nosh a slice while it's still warm and super-light is powerful in the Xtreme™
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make a strawberry cheesecake with a basil base.
The Apprentice ftw :) -
^ it looks really good, I find the baked ones are typically very stodgy, the lighter ones seem alot more palatable, it does look delicious although I feel that its undressed in that pic...perhaps thats the way that particular one is suppose to be?
@ Bazz, Im already looking what ingredients Ive got, all this cheesecake talk has me drooling...
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lol are u in london yet? get yo ass round here and bake me some allnighter food!
only thing i have in my house is Philadelphia. and a ready-mix cake box. and 2 eggs. u bring the rest :D -
I buy cheescake. There, I've said it.
I buy the New York baked one from Waitrose. I make a really simple butterscotch: 1 part each of sugar, syrup and butter (good salty Breton stuff) then, after it's all combined in a pan, add a little cream.
I pour it everywhere (on the cheesecake I mean).
Then I eat it. A lot of it.
Cor this thread is making me fat just thinking about all this.
The Ashkenazi one above intrigues me. I want some!
Can I just add another defence of baked sponge base? I wouldn't have, until I had a french light fluffy one (lemon) at Maison Bertaux in Soho. REALLY nice.
Carry on.
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I buy cheescake. There, I've said it.
I buy the New York baked one from Waitrose. I make a really simple butterscotch: 1 part each of sugar, syrup and butter (good salty Breton stuff) then, after it's all combined in a pan, add a little cream.
I pour it everywhere (on the cheesecake I mean).
Then I eat it. A lot of it.
Cor this thread is making me fat just thinking about all this.
The Ashkenazi one above intrigues me. I want some!
Can I just add another defence of baked sponge base? I wouldn't have, until I had a french light fluffy one (lemon) at Maison Bertaux in Soho. REALLY nice.
Carry on.
so you like the NY baked one, thats the one Im no so fond off, I find it a bit rich, with your butterscotch sauce (which sounds delicious) it would be lethal! ...
the base is a very personal choice, I just dont like the spongy base, to me it detracts away from what a cheesecake is all about, the texture seems wrong, that just IMO
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Years ago, when work was easy to leave, and even easier to find, I used to be carefree with money. One of my ridiculous expenditures was to phone Computer Cab, or Dial-a-Cab, and get them to collect a Peanut Butter Cheesecake from Smollensky's On The Strand. I spent hundred's of pounds doing this, and it was worth every penny.
Grandma Smollensky's peanut butter cheesecake
Our famous homemade cheesecake, caramel sauce and pistachio nuts
4.95It is a truly melt-in-your-mouth confection temptation.
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Cheesecake should have a crumbly graham cracker base, otherwise it is wrong. You cannot find graham crackers here in the UK ergo all your cheesecakes are wrong. Yes. A strong statement to make, but I stand by it. Cheesecake should be dense, hence Philly Cream Cheese but that can be slighly lightened with Marscapone and even real Greek yoghurt. That makes it very slightly sour which offsets the raspberry *genache *marbled through the cake. There. That is a cheesecake.
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About
Cheesecake Love Thread
Posted by
This could have gone into the food thread I suppose, but I think its worthy of its own thread- similar to the biscuit thread...
I need to make a extra special cheesecake this week and looking for new recipes... anyone have any firm favorites to share.?
Cheesecake is a very personal preference. I consider myself somewhat a connoisseur of the beloved cheesecake having experienced many varieties from
around the world...
Do you like yours very dense (baked) or the light and airy French style?
Do you like to use the Heavy Cream Cheese or the lighter ricotta Italian-style ?
Fruit or flavored?
And then theirs the crumb base, that's where I find most cheesecakes fall short...
One of my fav's is from the Cheesecake factory in the US ... Dulce De Leche.. a light airy Caramel variety..
another fav is a Malibu/passion fruit and marshmallow variety served at one of my fav restaurants in NZ..
indulge me with your recipes please!