Everyone likes cheesecake and if you don't you're retarded.But I've never made one myself before, is homemade cheesecake worth making?
yeah, its ez
Unironically easy as hell. Don't even need to cook anything.
>>21890098I didn't realise it's that easy, but I was more asking is it better than buying a premade one?
>>21890064Try making a mini cheesecake.I made a Basque cheesecake and didnt care for it too much.Still ate it all but much prefer a homemade ice cream.Was too much cream cheese, still havent eaten any cream cheese since then, its been half a year.
>>21890064I don't like cheesecake and I don't know why. I've tried it numerous times but it just doesn't taste good.
>>21890104Your first try will likely not be better than a $40 cheesecake from the local bakery, but it might be better than the frozen slab in your grocery store.You can make your own to taste - it's one of the few baked goods that I don't make with the intent to maim and kill - the crust might be a bit heavy on the brown sugar, but my cheesecake batter relies heavily on the lemon and vanilla, and my toppings generally tend toward tartness.
>>21890131Have you tried different kinds? I don't like cheesecake made with cream cheese, but I really like it when made with ricotta cheese.
>>21890064the crust is better if baked homemadealso, it can be less dense than store-bought, which I prefer texturallyt. cheesecake enthusiast
>>21890155I don't really know, I've just had cheesecake over the years and never liked it. I don't refuse food given to me, so I'll just eat it even if I don't really care for it. Most people I know love cheesecake so its weird to me.
>>21890064>if you don't you're retardedincorrect.only retards eat white creamy shit, op.
>>21890701>only retards eat white creamy shitthere is no hope for people like youyou will die alone, hopefully soon
>>21890064>is homemade cheesecake worth making?absolutely, no-baked or baked it's good either way. also try a homemade basque one if you can.
my secret for cheesecake is you can put all the raw ingredients in a blender to get a super smooth consistency. then just pour straight into cooking vessel.
>>21890846alone with no mashed potatoes, risotto, cheesecake, sour cream, mayonnaise, ranch dressing, caesar dressing, or blancmange.
>>21890884butter and flour the cooking vessel first... but yeah, if you separate out the egg whites and beat them into a meringue first before folding the rest in, this is basically a souffle cheesecake.
They're very forgiving in that even a half-assed homemade cheesecake will taste very good, but getting a perfect -looking crust and a consistent, smooth texture is pretty hard.
>>21890932>consistent smooth texturebeat the fuck out of it... smoothly and consistently. Fairly easy with egg beaters, incredibly easy with a stand mixer. If the surface cracks, toss some topping on it - can be as simple as a custard or jam.
>>21890064I like no bake vanilla cheesecake, with raspberry jelly on top Ive been thinking about baking a no basque one, buts they are expensive to make
>>21890886 you are one sad mother fuckers
>>21890064here’s my second attempt cheesecake. The first one would have been delicious but the lemon I used had a messed up grandma taste. Anyway it was easy to make and tasted like an ascended sara lee one. The middle wasn’t fully set because I was in a rush to deliver some to people. It’s ezpz, I don’t really bake
>>21890064Yes
>>21891491>messed up grandma tasteDid you use a meyer lemon?
>>21891679Yep I picked it off a tree and didn’t really pay attention till I grated all the zest into the mix
>>21891717They have their uses... cleaners, aviation cocktails... it takes a lot of vanilla and cinnamon/allspice/cardamon to make them work in desserts.
>>21890064Historically. Possibly not.But now that literally every single thing on the shelves is some redux variant composed mainly of palm oil, salt and liquid glucose. Probably.
>>21890064>s homemade cheesecake worth making?Yes, but not the cheat no-bake versions.Get the equipment together, a water bath, thick foil to insulate the springform pan from the bath.Use a recipe that has sour cream as well as cream cheese, or seek out a ricotta version. Really good cheesecake has a pillow-y fluffy consistency, that turns into cream on the tongue. It also needs no flavors other than vanilla or lemon zest. Once you taste a wonderful crust as only homemade can do, and that pillow on the tongue, with a slight tang of sour freshened up by lemon, you'll find it worth it. Toppings and other flavors are just "extras" but not even necessary to a 2nd day cold cheesecake. Labor of love. Martha Stewart's cook Lucinda has a good place to start, as does Tyler Florence who invited Junior to cook with him. Junior hides cracks with a secondary sour cream topping.One of my favorite recipes has fresh ginger juice, pumpkin and a gingersnap crust from Too Hot Tamales, which I've made many times for the holiday table.
My only time making it, failed the crust. Was good though.
>>21892738
Chocolate/vanilla marbling attempt, not the look I wanted but w/e better luck next time
>>21891482>>21891491>>21892738>>21892938I’m eating all of these, cheesecake is so good
>>21890064I like Alton Brown's cheesecake: https://altonbrown.com/recipes/sour-cream-cheesecake/The sour cream makes it less hard than a typical New York cheesecake. His recipe calls for too many graham crackers though.
>>21891491>It’s ezpz>proceeds to fuck it up
>>21890064Yes. My mother doesn’t like cheesecake but she likes mineBasically you can giga-mog store-bought cheesecake just by using real Philly and not super duper fucking up the recipeI use the New York style one in The Dessert BibleAlso I like Boyajian lemon oil instead of zest, it that’s a minor substitution
