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/ck/ - Food & Cooking

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File: 345 KB, 640x640, cheese.png [View same] [iqdb] [saucenao] [google]
17380483 No.17380483 [Reply] [Original]

which cheesecake is the best?

>> No.17380518

My grandpas.

>> No.17380531

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

>> No.17380536

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

>> No.17380539

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

>> No.17380554

german version is based, the acidity adds so much.

>> No.17380558

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

>> No.17380571

No-bake cheesecake is my favorite.

>> 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.

>> No.17380625

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

>> No.17380640
File: 502 KB, 2560x1707, 6908A7E1-284D-45BF-B112-854B8C78116C.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.17380644

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

>> No.17380647

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

>> No.17380655

>The horribly burnt surface is what makes it good!

>> No.17380670

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.

>> No.17380683

Do they really not have Philadelphia?

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

>> No.17380714

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

>> No.17380792

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

>> No.17380814


>> 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?

>> No.17380888

It’s what makes it keep its shape.

>> No.17380891
File: 101 KB, 1200x1200, Topfenstrudel-Quark-Strudel-Featured.jpg [View same] [iqdb] [saucenao] [google]

Niggas don't know 'bout muh Topfenstrudel.

>> No.17380896

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

>> No.17380908

>murimutt "culture"

>> No.17380924

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

>> No.17380934

new york obviously

>> No.17380935
File: 131 KB, 364x852, America on your mind.png [View same] [iqdb] [saucenao] [google]

>rent fucking free

>> No.17380957

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

>> No.17380969
File: 109 KB, 960x793, 1641690427512.jpg [View same] [iqdb] [saucenao] [google]

this nigger knows

>> No.17380977

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.

>> No.17380984


>> No.17380997

>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

>> No.17381002

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

>> No.17381022

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!"

>> No.17381101

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

>> No.17381102
File: 47 KB, 500x374, instant-ramen.jpg [View same] [iqdb] [saucenao] [google]

only occasional disgust due being used to rich nordic culture.

>> No.17381167
File: 1.24 MB, 2609x2021, cheesed to meet you.jpg [View same] [iqdb] [saucenao] [google]

We do, but it looks nothing like those ameribricks

>> No.17381178

>ctrl+f: basque
>1 result

You all sicken me.

Except you

>> No.17381370

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

>> No.17381451
File: 50 KB, 741x741, media_FEHNVU4VkAUlDtY.jpg [View same] [iqdb] [saucenao] [google]


>> No.17381473
File: 841 KB, 3492x4656, 20220126_200828.jpg [View same] [iqdb] [saucenao] [google]

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.

>> No.17381474


>> No.17381481
File: 609 KB, 3492x4656, 20220126_192807.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.17381480

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

>> No.17381483

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.

>> No.17381485

where the fuck is the crust on the side?

>> No.17381490

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

>> No.17381493

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.

>> No.17381496

look at the OP's image, you dolt

>> No.17381506

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

>> No.17381513

IS HE MAD!? You seem mad bro.

>> No.17381514

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.

>> No.17381517

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

>> No.17381525

You're the sane one.

>> No.17381530

I'll keep it in mind, fren.

>> No.17381531
File: 448 KB, 400x225, IBzP4qZOjFCh.gif [View same] [iqdb] [saucenao] [google]

Terrible infographic

>> No.17381672

cheesecakes are universally garbage

>> No.17381869

mind to elaborate?

>> No.17381924
File: 44 KB, 600x359, cheesecake.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.17381927

>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.

>> No.17382038

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

>> No.17382070

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

>> No.17382086
File: 102 KB, 800x533, Knafeh-15.jpg [View same] [iqdb] [saucenao] [google]

This kind

>> No.17382109

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.

>> No.17382163
File: 414 KB, 539x539, 1640182462691.png [View same] [iqdb] [saucenao] [google]

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

>> No.17382188

Interesting. It was nice frozen. I liked it.

>> No.17382255

>burnt cake
french haute cuisine for you guys

>> No.17382293

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

>> No.17382356
File: 195 KB, 1120x806, ricotta-cheesecake-with-raspberries-1120x806.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.17382364

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

>> 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.

>> No.17382428

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.

>> No.17382438
File: 74 KB, 1000x668, DSC08145[1].jpg [View same] [iqdb] [saucenao] [google]

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

>> No.17382484

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

>> No.17382582

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.

>> No.17382622
File: 100 KB, 450x338, kaket-knafeh-the-end-copy.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.17382632

How are they watching little girls become men again?

>> No.17383261
File: 146 KB, 1440x960, Plain-Biscuits---Simple-Pleasures---Gingernut-QLD.png [View same] [iqdb] [saucenao] [google]

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

>> No.17383403

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

>> 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

>> No.17383457

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

>> No.17383461
File: 39 KB, 960x960, 7390.png [View same] [iqdb] [saucenao] [google]

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

>> No.17384054
File: 71 KB, 615x820, tubs.jpg [View same] [iqdb] [saucenao] [google]

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.

>> No.17384061

Here we call German cheesecake cheese pie

>> No.17384069

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.

>> No.17384071

Cottage cheese and keptchup a man of taste

>> No.17384078

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

>> No.17384107

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

I like your style, gentlanons.

>> No.17384112

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

>> No.17384489
File: 335 KB, 600x600, ostkaka-800x800-600x600.png [View same] [iqdb] [saucenao] [google]

>> No.17384532

move over whitoid. this is how you do it

>> No.17385947

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

>> No.17386411

im wet

>> No.17386428

you win

>> No.17386592

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

>> No.17386780

which ever is the densest and tangiest

>> No.17386782

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

>> No.17386890


>> No.17387052

The frog burns his cake.

>> No.17387100
File: 1.43 MB, 3737x1931, 20220205_195402.jpg [View same] [iqdb] [saucenao] [google]

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.

>> No.17387163


>> No.17387181
File: 1.04 MB, 960x1036, 1640596412706.png [View same] [iqdb] [saucenao] [google]

Put them all in a blender.

>> No.17387253

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

>> 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.

>> No.17387288

There isn’t cream cheese in Europe?

>> No.17388015
File: 195 KB, 1500x1000, 71dJ1CBufaL.jpg [View same] [iqdb] [saucenao] [google]

Double Fromage

>> No.17388330
File: 229 KB, 470x496, Quark.png [View same] [iqdb] [saucenao] [google]


>> No.17388480

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

>> No.17388517
File: 96 KB, 851x315, 1355331225001.jpg [View same] [iqdb] [saucenao] [google]

They literally had no concept of gayness in those days.