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/ck/ - Food & Cooking

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6543313 No.6543313 [Reply] [Original]

Cheese cake from scratch, first ever attempt. Overall, pretty damn tasty with plenty of room for improvement

>> No.6543336

lol'd

>> No.6543348
File: 18 KB, 236x238, burnt black stole bike.jpg [View same] [iqdb] [saucenao] [google]
6543348

>>6543313

>> No.6543349

nice burnt pan of shit OP

>> No.6543351

>>6543313
Oh honey, no..

>> No.6543355

>>6543348
Actually, that's my shadow.

>> No.6543357

>>6543313
looks like a picture out of a 1970s cookbook

but hey good for you friend :o)

i just had a grilled cheese before bed. last time i used cheddar and /ck/ told me to use havarti. it was like a heavier mozerella: really good!

>> No.6543359

>>6543313
>get a springform pan
>use a waterbath next time

or use a New York style recipe if you want one that gets lightly brown on the outside. But really, buy a springform pan, you will not regret it.

>> No.6543369

Id swallow it whole.

>> No.6543374
File: 87 KB, 640x480, betterangle.jpg [View same] [iqdb] [saucenao] [google]
6543374

>>6543348
>>6543349
better angle. bit bit more brown on top than i would have liked, but it still tastes damn good.

>> No.6543380
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6543380

7.5/10.
Looks a little fucked, but I know I couldn't do any better.
My only advice would be to take it out a little earlier. 10 minutes or so earlier maby, then just let it set and cool on a wire rack.
You never want to cook cakes or brownies till they're 'all the way done'.

>> No.6543388
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6543388

>>6543374
texture looks interesting. i bet it's nice in the mouth

haha okay goodnight /ck/

sleep tight pizza

>> No.6543390

>>6543380
My thoughts as well. Had it at 350 for about 40 minutes. i'll definitely stop around 30 next time and maybe add some black berries in.

>> No.6543398
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6543398

>>6543388
Stop saying mouthfeel. Its almost as obnoxious as 'umami'
You already said 'texture'. Thats good enough

Also goodnight. Hope you sleep well

>> No.6543654

Everything about this thread is really bizarre

>> No.6543681

foil over edges, or springform pan
lower temperature sooner
graham cracker crust a shit

>> No.6543693

>>6543313
cream cheese or ricotta?
>>6543398
he didn't say mouthfeel overzealous mongoloid

>> No.6543755

>>6543693
The fuck he didn't
>i bet its nice in the mouth
He wasn't just talking about my cock either.

>> No.6543813

>>6543755
Foodie detected

>> No.6543851

looks like your one was to high!
use neuftachel cheese…

>> No.6543873

>>6543313
> from scratch

What you are actualy saying is that this is the first time you actually made cheese cake.

>> No.6543878
File: 667 KB, 1372x772, 2015-05-27 13.53.46.jpg [View same] [iqdb] [saucenao] [google]
6543878

Why do people insists on using those shitty foil things?
It's like never heard of pic related.

Honestly, what the fuck?

>> No.6543888
File: 36 KB, 300x240, 11112223333.jpg [View same] [iqdb] [saucenao] [google]
6543888

A cheesecake you bake?

I chill mine, much better.
Wouldn't this be an egg custard tart?
pic related

>> No.6543901

>>6543888
No, baked cheesecake has superior texture due to eggs and not gelatin
you're bad and your preferences are terrible

>> No.6543905

>>6543901
You don't add gelatin to a chilled cheesecake

>> No.6543938

>>6543905
I'm not that guy, but many people do. It's really disgusting and it makes it inedible.

I prefer to bake my cheesecake, but chilled with plenty of cream cheese and cream is great. How do you make yours?

>> No.6543966

>>6543938
A quick and easy one is a marbled chocolate cheesecake topped with ganache.

crushed digestive biscuit base combined with butter
marscapone and cream cheese combined with a little icing sugar (I don't like it sweetened too much with sugar)
fold in melted milk chocolate
chill
top with dark chocolate ganache

I wish I had a pic. I've made it enough for family just because it takes about 10 mins then chill time.

>> No.6544039

>>6543966
Yeah, sounds great. I should do it.

>> No.6544144

>>6543873
Yep

>>6543851
It did puff up a bit since I left it in a few minutes too long. Decided not to add any fruit or glaze since i wanted to see how a basic cake would turn out.

>>6543693
Plain old philly cream cheese, eggs, sugar, vanilla extract and lemon juice.

>> No.6544239

>>6544144
try lemon zest instead

>> No.6544323

Never tried a chilled cheesecake before, but I hear they're really dense compared to baked ones.

Also, thinking of trying to make a cheesecake as well. Thing is, I want it to be a little lighter so I want to sub out some of the cream cheese with plain yogurt. Would equal parts of both work?

>> No.6544736

>>6544323


>>6543888
>>6543966
here

I grew up in Europe. A baked cheesecake over here is a 'New York style' cheesecake. Everything is chilled here.

An American cheesecake seems more like a custard tart over here

>> No.6544752

>>6544736
Because it is. Disregard the naming conventions, if you put eggs and dairy in a crust and bake it, you've got a custard tart.

>> No.6544777

>>6544752
fair enough. Custard tarts with nothing but black pepper and five spice are fantastic.

Cheesecake to me at least is a shilled cold affair.