/ck/ - Food & Cooking

[Anonymous No.17380483]

which cheesecake is the best?

[Anonymous No.17380518]

My grandpas.

[Anonymous No.17380531]

My moms Käsekuchen.
But because she tends to put old fruit in there sometimes it isn't always good.

[Anonymous No.17380536]

>>17380483
>Cream™ Cheese™
what do I use as a sub for nipponese jiggle cake?
t. yuro

[Anonymous No.17380539]

>>17380483
depends on the cheese to cake ratio, for me it’s the ny because I like more cheese than cake desu

[Anonymous No.17380554]

german version is based, the acidity adds so much.

[Anonymous No.17380558]

>>17380483
>which cheesecake is the best?
new york style, graham cracker base, cherry pie filling on top

[Anonymous No.17380571]

>>17380483
No-bake cheesecake is my favorite.

[Anonymous No.17380618]

It’s honestly kinda hard to go wrong w cheesecake but I will say I prefer mine to be a little tangy with a nice toasty flavor in the crust.

[Anonymous No.17380625]

>>17380536
Try mixing some neuchatel cheese and heavy cream. Just neuchatel probably isn't fatty enough to get the right texture.

[Anonymous No.17380640]

>no tourteau fromagé, fiadone or yarte au me'gin

[Anonymous No.17380644]

>>17380483
>NY style
Fine but could use some more color on top.
>Jap
Every bite is exactly the same mass, texture and flavor, boring. Slight bonus for more browned than NY.
>Germany
Got best parts of those above, nice to balance sweet with sour.
>Poland
Second best but I don't know what Twarog does to make a difference.

[Anonymous No.17380647]

>>17380483
japanese sucks ass, it's all aesthetics and 0 consideration for flavor just like all nipshit
new york cheesecake is great, basque is good too

[Anonymous No.17380655]

>>17380640
Inb4
>The horribly burnt surface is what makes it good!

[Anonymous No.17380670]

>>17380536
Cream cheese isn’t a brand or trademark. Philadelphia is, but cream cheese has generic versions. Just make cheese from half and half (half milk, half cream), and lemon juice instead of rennet. Push through a sieve to cream, and you’re done. It’s a very green cheese.

[Anonymous No.17380683]

>>17380536
Do they really not have Philadelphia?

Also, why not just make a jiggly quark cake instead of cheese cake? Fuck authenticity.

[Anonymous No.17380714]

>>17380683
There's been Philadelphia in every supermarket I went to except that Russian one. But it's usually more expensive than other brands and not that much better.
t. germ

[Anonymous No.17380792]

>>17380483
My family all enjoy the quark based one, we make it pretty lemony. Good stuff.

[Anonymous No.17380814]

>>17380483
WHY IS JAPAN SO FEMININE, MUH SQUISHY SQUISHY SOFT FUNNY KAWAI TEXTURE AAA YOUR ANCESTORS WERE SAMURAIS AND YOU'RE WATCHING LITTLE GIRLS BECOME MEN AGAIN YOU PATHETIC JAPS THE 2 NUKES DID NO GOOD TO YOU

[Anonymous No.17380858]

My dad’s family recipe is the NY style one but with a thin layer of sour cream on top. Is that weird?

[Anonymous No.17380888]

>>17380655
It’s what makes it keep its shape.

[Anonymous No.17380891]

>>17380483
Niggas don't know 'bout muh Topfenstrudel.

[Anonymous No.17380896]

>>17380858
On top is a little weird but I normally put sour cream in my cheesecakes, gives it a bit of tang

[Anonymous No.17380908]

>>17380483
>murimutt "culture"

[Anonymous No.17380924]

>>17380483
japan is last for having no base, and therefore, being unbased

[Anonymous No.17380934]

>>17380483
new york obviously

[Anonymous No.17380935]

>>17380908
>rent fucking free

[Anonymous No.17380957]

>>17380935
There's people other than Bongs who shit on Americans you know..

[Anonymous No.17380969]

>>17380891
this nigger knows

[Anonymous No.17380977]

>>17380483
I'd love to try NY and Japanese ones, Germonies and Polish are goat, as cheescakes tend to be, but I know them rly well.

[Anonymous No.17380984]

>>17380924
kek

[Anonymous No.17380997]

>>17380644
>I don't know what Twarog does to make a difference
it's pressed quark of desired fat content (low/medium/high on fat). I don't know if it's that different from quark that you can buy anywhere else

[Anonymous No.17381002]

German is best, but I make it without the crust. Pure quark goodness!

[Anonymous No.17381022]

>>17380888
I want to hear the baker of that charred thing say that out loud in a kitchen full of people.
>"The charred cooks the shape in place"
>"But it still tastes liked black scorched flour?"
>"Uhhh it's a delicacy!"

[Anonymous No.17381101]

>>17381022
It’s supposed to be the result of a baking error.

[Anonymous No.17381102]

>>17380935
only occasional disgust due being used to rich nordic culture.

[Anonymous No.17381167]

>>17380683
>Philadelphia?
We do, but it looks nothing like those ameribricks

[Anonymous No.17381178]

>ctrl+f: basque
>1 result

You all sicken me.

>>17380647
Except you

[Anonymous No.17381370]

>>17380483
I'm from Mexico and the sernik is the most common

[Anonymous No.17381451]

>>17381167

[Anonymous No.17381473]

How did I do guys? New York style with a blackberry coulis. The texture is perfect. Some of the graham cracker crust stuck to the bottom of my springform pan, so it could look better.

[Anonymous No.17381474]

>>17380483
NY

[Anonymous No.17381481]

>>17381473
I used my anova oven, so it was a breeze. Very uniform and no browning.

[Anonymous No.17381480]

>>17380935
somone seems to be living rent free in your head anon, wanna talk about it?

[Anonymous No.17381483]

>>17381473
I actually kind of like how the back just hovers over the coulis. I can dig it man - looks architectural. Get your knife wet next time or use unflavoured dental floss.

[Anonymous No.17381485]

>>17381473
>>17381481
where the fuck is the crust on the side?

[Anonymous No.17381490]

>>17381485
Side crust? On a cheesecake? ARE YOU MAD!?

[Anonymous No.17381493]

>>17381483
The issue is that my springform pan is non-stick, so I didn't want to run anything that could scratch it underneath. Subsequent pieces turned out much nicer.

[Anonymous No.17381496]

>>17381490
look at the OP's image, you dolt

[Anonymous No.17381506]

>>17381493
It looks like your knife was pulling at the filling. Moisture helps with that, or sawing with dental floss.

[Anonymous No.17381513]

>>17381496
IS HE MAD!? You seem mad bro.

[Anonymous No.17381514]

>>17381490
Idk. It was my first one, and I thought it would be nicer if there were distinctive layers. My oven sets it so nicely due to being able to essentially sous vide a cheesecake that I didn't care about it holding shape.

[Anonymous No.17381517]

>>17380483
japanese, I like that it has no biscuit crust and it’s not as sweet.

[Anonymous No.17381525]

>>17381514
You're the sane one.

[Anonymous No.17381530]

>>17381506
I'll keep it in mind, fren.

[Anonymous No.17381531]

>>17380483
Terrible infographic

[Anonymous No.17381672]

>>17380483
none
cheesecakes are universally garbage

[Anonymous No.17381869]

>>17381531
mind to elaborate?

[Anonymous No.17381924]

Ice cream cheesecake. Apparently not a thing in the US but well worth a try.

[Anonymous No.17381927]

>>17380483
>which cheesecake is the best?
Of those 4 types, German is best because of the additional sourness but Polish is very close. (I also like the English cheesecake style, where the acidity comes from a fruit-based topping.)
The US cheesecake style is overwhelming and not balanced. It's not bad but unless you're very hungry it's just too much of a good thing.

[Anonymous No.17382038]

>>17381924
My grandmother would make no-bake cheesecake and freeze it. Is that the same thing or is there actual ice cream in it?

[Anonymous No.17382070]

>>17382038
Similar. The recipies of no-bake cheesecake I found don't have eggs in them, which this has.

[Anonymous No.17382086]

>>17380483
This kind

[Anonymous No.17382109]

>>17381924
The ingredients for some no bake cheesecakes are not far off from semifreddo. Just use italian meringue instead of the standard eggs and add whipped cream.

[Anonymous No.17382163]

I've only ever had new York cheesecake and that's all I'm ever gonna have
'ate foreigners
not racist just don't like em
simple as

[Anonymous No.17382188]

>>17382070
Interesting. It was nice frozen. I liked it.

[Anonymous No.17382255]

>>17380640
>burnt cake
french haute cuisine for you guys

[Anonymous No.17382293]

>>17382163
bit schizophrenic take for a weeb, but who am I to judge you

[Anonymous No.17382356]

>>17380483
None of those.
Ricotta cheesecake is the GOAT of all cheesecakes.

[Anonymous No.17382364]

>>17382356
it's ok I guess, not great, not terrible

[Anonymous No.17382404]

I got a JM Rossen cheesecake recently that was quite nice. Still have 3/4ths of it in the freezer. Shortbread is the base I believe. Best I've had but that's in comparison to other grocery store cheesecakes. I'm sure I've gotten slices from bakeries before but can't recall anything standing out.

[Anonymous No.17382428]

>>17380483
Basque is the good stuff. Simple and easy to make and has a nice caramelized flavour to it while being just right with its density.

[Anonymous No.17382438]

>>17382428
Basque one seems to be the winner of the competition for not-at-the-chart category
what makes it good?
Looks pretty humble and very similar to German and Sernik

[Anonymous No.17382484]

>>17380814
they literally cultivated the soft, harmless "kawaii" image to detract from all the war crimes they refuse to admit to

[Anonymous No.17382582]

>>17380483
I like New York-style best, especially when it's super cold, but Italian is also really good. The ricotta provides a nice base and the orange flavor is refreshing.

[Anonymous No.17382622]

>>17382086
BASED Knafeh poster, but don't forget the ka'ket (and the syrup ofc)

[Anonymous No.17382632]

>>17380814
How are they watching little girls become men again?

[Anonymous No.17383261]

Is just a New Zealand thing, maybe aussie too, to have a crunchy ginger base?

[Anonymous No.17383403]

>>17382484
Japan has one of the lowest average testosterone levels in the world, they are wholly domesticated and feminised

[Anonymous No.17383413]

Which one's the densest?
New york style cheesecake is basically the only kind of cake I like because it's so dense, I hate cakes that aren't dense

[Anonymous No.17383457]

>>17380483
Only ever had the American variety, but that German one sounds good.

[Anonymous No.17383461]

>>17382484
>they literally cultivated the soft, harmless "kawaii" image to detract from all the war crimes they refuse to admit to

[Anonymous No.17384054]

>>17380935
did you know that british people do their laundry in the kitchen? did you know they put a plastic tub in the kitchen sink and do the dishes inside the plastic tub? picrel for reference. pretty fuckin weird if you ask me desu. also they boil meat in flavorless river water basically and call it a meal, its practically all they do.

[Anonymous No.17384061]

>>17380483
Here we call German cheesecake cheese pie

[Anonymous No.17384069]

>>17382086
Kunefe is good, but too sweet (like most Levantine desserts).

I like the Central/Eastern European ones best, the cheese they use has just the right amount of acid bite, and they're not too sugary.

[Anonymous No.17384071]

>>17381473
Cottage cheese and keptchup a man of taste

[Anonymous No.17384078]

>>17381924
I made cheesecake frozen yogurt once by mixing cream cheese and Greek yogurt and turning it to icecream, is it anything similar

[Anonymous No.17384107]

>>17380483
>the best
It's all matter of preferences and, first and foremost: habits.

>>17380539
>>17380571
>>17380792
>>17382582
I like your style, gentlanons.

[Anonymous No.17384112]

>>17380483
there's a euro style bakery right behind the half price books. i will have to check that out sooner than later

[Anonymous No.17384489]

[Anonymous No.17384532]

https://www.youtube.com/watch?v=Sup23-llKTw
move over whitoid. this is how you do it

[Anonymous No.17385947]

>>17382086
The only sane guy in this thread. Bouns points for Nabulsi kunafa

[Anonymous No.17386411]

>>17380891
im wet

[Anonymous No.17386428]

>>17382086
you win

[Anonymous No.17386592]

>>17380483
only had new york, wish I could try the other ones

[Anonymous No.17386780]

which ever is the densest and tangiest

[Anonymous No.17386782]

>>17386780
That'd be NY style then.
It's funny because it's American and it's dense

[Anonymous No.17386890]

>>17380518
FPBP

[Anonymous No.17387052]

>>17380640
The frog burns his cake.

[Anonymous No.17387100]

>>17382428
>>17382438
Made some Basque earlier today. Had to use a pie dish because my spring form is broken, so it came out a little fucked. Still delicious.

[Anonymous No.17387163]

>>17380483
LMAOOOOOOOO THESE GERMAN NIGGAS EATIN QUARKS

[Anonymous No.17387181]

Put them all in a blender.

[Anonymous No.17387253]

>>17387100
do you use quark to make it? or some other kind of aryan cheese?

[Anonymous No.17387280]

I remember I was making some dope ass cheesecakes like 5 years ago because I told my gf at the time that I made the best cheesecakes (don't know why i said that) so I had to show up. Dove deep into cheesecake territory to not look like a liar and managed to hit homeruns. I took a bunch of pictures but i lost them. Trust me though, they were good.

[Anonymous No.17387288]

>>17380536
There isn’t cream cheese in Europe?

[Anonymous No.17388015]

Double Fromage

[Anonymous No.17388330]

>>17387163

[Anonymous No.17388480]

>>17388330
One of these 500g tubs will give you 100% of your daily protein for less than 90 eurocents and only 370kcal.

[Anonymous No.17388517]

>>17380969
They literally had no concept of gayness in those days.