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Crush Crush Crush
I used to do this with a rollypin
Not sure which is better

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Apologies for not being on the board much lately. I haven't really been cooking or baking anything intresting. Just sticking to the same old recipes and I never feel like taking pics of them

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Protip, zest some lemons and oranges and mix it with sugar and toss it in a jar to keep in your fridge. You can use this to add a touch of zest to any dish or baked good

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He has been melted
Inshallah

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'oockie 'ase is 'iscof and 'rahm 'rackers. Ought to have used 'innamon infused 'rahm 'rackers, but had none, so I just added a touch of 'innamon in when I added the 'rown 'ugar. Couldve used a bit more 'utter tho, as the 'ase ended up not being sturdy enough

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Also could've made more. Next time I'll increase the amounts and make a thicker base and taller walls

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Into the oven for 10m to harden a touch, then let it cool down

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Ohhh yeah
3 pounds of cream cheese

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Gonna use most of the tub. About 1kg total. One time I used an entire tub and my pan almost overflowed. Made for a really TALL cake, though. The sweetspot is just over 1kg

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Just dump it all in your mixing bowl

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Damn this bitch creamy as fugg

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We BEAT it on HIGH

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When it gets close to doubling in volume add the powedered sugar

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Mix on low at first to prevent powered sugar from flying all over the place

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When it gets nice and creamy, add
>tbsp vanilla
>tbsp lemon juice extract
>4 tbsp sour cream
You could add a touch more of everything. The more the merrier!

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>WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH

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Last but not least, some eggses. They'll mix better if you pre beat them a tad. Best to dump them in one at a time and mix on low

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Fairly liquid consistency is what you're after here. Careful not to overbeat tho, especially after adding the eggs

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We pour

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Roughly 2/3rds plain, 1/3rd pistachio flavor. But you can do whatever ratio you want desu. Didn't use this whole pack, that's too much. Used maybe one tablespoon but I just eyeballed it

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Also used a few droplets of green food dye to make it a touch more vibrant. The pistachio pudding powder on its own would not give a strong enough color

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Just went all over the gaff
If I had less I would try to do some kind of design with a knife or something on top, like a flower or something, but this just ended up covering the whole in green

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Still made some swirlies, but they're not gonna be noticable

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And here it is after an hour and fifteen in a waterpan on 325f

Boy, I wish I could have SPOILERED this image for gore... i fucked up bad here bros.
Last time I made a cheesecake, I let it sit over night so it could settle and get cold before taking it out of the pan, but then it was really difficult to take out. So this time I decided to take it out before I went to bed. It was not solid enough, so when I separated it from the sides and flipped it, some of the base got stuck to the pan. Then, when I flipped it back more of the walls crumbled and I was left with this awful crack in the surface. Just absolutely brutal man. By trying to make something easier on myself the next day I ended up making a huge mess and docking this cheesecake several grades of aesthetics
What a shame

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Avert your eyes... do not gaze upon it...

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Whatever
We ride

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Wallah
Pistachio cheesecake
Wish I had real pistachios to season the top with

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Inside looks very good
Solid balance of green-white

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And might I add, the taste was DELECTABLE
The is sadly none left, as this was made Wednesday/Thursday. It lasted us 3 days.

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It was also Yui's birthday that day, too! Happy Birthday Yui! :D

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Thanks for coming to my thread
Now make a fucking cheesecake RIGHT NOW or I will destroy you

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Also these cookie type things are called
>islere
They're home made cookies with chocolate cream or jam between and covered with chocolate glaze
Yummy

>>21754417
>cheesecake
i'm saddened for you, fellow texan.
please stop eating things that taste bad.

>>21754476
Still would.
>>21754640
>doesn't like cheesecake
Well I guess he ain't a steer.

>>21754640
I'm not a texan

>>21754492
Happy Birthday!
Cheesecake recovered nicely with decoration, and those cookies look very yummy.

a thread of true decadence

>>21755785
Thank you kindly anon!
>>21756072
As all cheesecakes should be

Cheecak

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good shit OP

You had me up until Daisy sour cream. Their dairy products are bottom tier. As in, ruins the dish bad.

>>21756965
What's a better one? I like it. It's creamy and rich

>>21754464
>>21754466
>>21754469
Can you please elaborate on this part. 2/3rds plain what? Are you just making pudding and dumping it on top of the cheese cake or mixing pudding mix with part of the cheesecake batter?

>>21758510
The plain part is just the regular cheesecake custard or batter. It's creamcheese, sour cream, eggs, etc. After pouring most of it into the pan, I put the pistachio pudding mix, which is a simple powder, and a few drops of food coloring into the remaining batter/custard and mixed it around so it would taste pistachio-esque and look green, then poured it on top. Thus, the overall composition looks like it's 2/3rds white (plain) 1/3rd green (pistachio)
I'm not actually making the pudding, that would require using the stove and adding other ingredients and such. Just putting a tablespoon of that packet into the custard

>>21754417
>op posts OC
>virtually zero interaction and (You)s
>this is true of most cookalong threads
dead board

>>21754420
That's a good idea. Thanks OP and happy belated birthday

>>21754483
Ouf!

>>21754418
After an hour you should have just used the rolling pin. Like bro...it's not working.

Good job
Next time use heavy cream
Juniors recipe