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/ck/ - Food & Cooking

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File: 281 KB, 1200x1800, slice-of-caramel-apple-cheesecake-on-a-stack-of-white-plates-with-apples-and-cheesecake-in-the-background-1-of-1.jpg [View same] [iqdb] [saucenao] [google]
16434467 No.16434467 [Reply] [Original]

How can I infuse an apple flavor, or flavors in general, into a cheesecake without just slicing up said thing into the batter, and/or pouring a pound of shit on top? I don't really want to do either, as it's not really the same thing as flavoring the batter.

>> No.16434479

Extracts and spices

For apple specifically, maybe apple sauce in the batter. It works well in normal cakes but I don't know how well it would work in cheesecake.

>> No.16434482

Distill it into a cider with the appropriate spices and then turn it into a jelly with agar that can be added as a thin layer onto the top of the cheesecake?

>> No.16434548

>>16434467
turkey baster

>> No.16434554

>>16434467
Bake an apple pie into a cheesecake. Duh.

>> No.16434563

Sub applesauce for some or all of the eggs?

>> No.16434566

lines of a sweet apple sauce throughout the batter would be nice

>> No.16434595

>>16434467
peel an apple. most of the flavor is in the peel.
poach in liquid nitrogen.
blend until fine powder.
profit.

>> No.16434604

>>16434595
Please, and I say this so earnestly, but please take your meds

>> No.16434609
File: 26 KB, 462x280, bribery-corruption-medicine-corrupt-hypnotized-260nw-1779843389.jpg [View same] [iqdb] [saucenao] [google]
16434609

>Please, and I say this so earnestly, but please take your meds

>> No.16434612
File: 22 KB, 427x285, A81EEC31-E990-494B-1A05221CACBB2A33.jpg [View same] [iqdb] [saucenao] [google]
16434612

>>16434604
heston does it mano so get with the times.

>> No.16434613

>>16434609
LMAO

>> No.16434616

>>16434609
based schizo

>> No.16434952

>>16434467
apple flavoring

>> No.16435166

Thank you all for your tips. I genuinely appreciate the lack of shitposting and genuine help.
How much applesauce do you think would be appropriate to use without making the batter too runny, assuming i'm using a standard cream cheese batter? Substitute some for applesauce or just add in on top of?

>> No.16435237

>>16435166
Quantity I don't know, but I'd think you could reduce applesauce over a stove so it won't affect the texture as much, or rather you won't have to make heavy approximations with other ingredients to not have it too runny

>> No.16435243

Take some apple juice and reduce it down, then mix it into the cheesecake batter.

>> No.16435292

>>16434467
Put a cheesecake inside an apple

>> No.16435819

Apple butter is the obvious solution. Do y'all even bake?. You can swirl it in, fully integrate it, or glaze the top.

>> No.16435857

>>16434467
Freezedried fruit powder

>> No.16436118

>>16434467
Monin apple puree.

>> No.16436135 [DELETED] 

>>16434467
Extract, syrup, or juice is the way to go. Maybe even apple sauce as others suggested, but that might leave you with small chunks.
Also, I hate niggers, not sure if that matters

>> No.16436139

>>16435819
>Apple butter
How would this be any different from just adding some extract or apple juice?

>> No.16436148

>>16434467
not well
you either get a swirl or a powder like cocoa powder

>> No.16437159

>>16434467
Calvados

>> No.16438037

>>16436135
>/pol/tards derailing the thread again
every fucking time

>> No.16438644
File: 164 KB, 1300x866, 88080811-grated-apple-on-plate-on-wooden-table.jpg [View same] [iqdb] [saucenao] [google]
16438644

Like this.

>> No.16439840

>>16438037
>derailing the thread by giving OP the best advice ITT

>> No.16440338

>>16434609
I have seen people throwing the phrase "take your meds" around so fucking much the last few weeks it actually does start to seem like some retarded conspiracy.

>> No.16440409

>>16440338
You might be in need of a prescription.

>> No.16441296

>>16434609
Doctors really are just highly paid witches that have no idea what they're really doing.

>> No.16441350
File: 185 KB, 374x470, ccp.png [View same] [iqdb] [saucenao] [google]
16441350

>>16440338

>> No.16441543

>>16434482
I mean, youre not wrong, but who the fuck is going to have a distiller in their home?

>> No.16441972

>>16434467
Pumpkin cheesecake is made by substituting some sour cream+heavy whipping cream, with pumpkin puree. Since cheesecake is considered 100% liquid, you want to replace the cream cheese last. Start by mixing your cream cheese with your apple liquids, shouldn't matter what you decide. But you want the end batter to be normal cheesecake consistency. Feel free to sieve it.

>> No.16442081

>>16436139
of course it would be. apple butter is far more concentrated and is already caramelized, making it much less likely to fuck up your texture.

>> No.16442088

>>16442081
further, in using apple butter, especially with a swirling integration, you add the benefit of making each bite less monotonous to the tongue

>> No.16442101

>>16434482
if you distill it it's not cider anymore, you've made applejack (calvados if you're a frog)

>> No.16442108

>>16442101
that would only be if he were to let it ferment.

>> No.16442112

>>16442108
Well it was cider to begin with, so fermentation is implied.

>> No.16442116

>>16442112
I'm afraid I must now tell you that in murica, cider is not alcoholic generally and is called ''hard'' cider if it is.

>> No.16442119

>>16442116
Nah.

>> No.16442121

>>16442119
what do you mean, ''nah''. I'm not trying to bullshit you, that is just how it is.

>> No.16442122

>>16442121
Nah.

>> No.16442130

>>16442122
why are quebecois like this