Cheesecake

[johnnywgk]

What's the difference between a cheesecake with no cooking and a one with egg in and bake. Best I've had was from a kebab shop, it was very dry and stuck to the roof of my mouth and was like (don't know how to spell it) nom nom nom.

[MyM2006]

One has eggs in it and is baked and the other doesn't/isn't?

Same ingredients, one uses egg to set and the other can be gelatine or just a more mousse like texture, if it was drier it would be baked.

[johnnywgk]

Thanks I'll try that

[mattdaniels]

Baked cheesecake tends to be a denser richer texture as it has a quantity of eggs in it, chilled cheesecake is whipped cream cheese/ricotta type of texture so more fluffy.

[johnnywgk]

Baked it is then (I think) cheers

[All that jazz]

Cake? And cheese?!

[sidekickdmr]

Love no bake cheesecake, creamy and soft, nom

Cant stand baked cheesecake, like a cheesy rubber sponge

[K12beano]

Baked (New York style) Cheesecake should not be rubbery!!

Mrs Beano seems to make the finest I and our friends (including Americans) have tasted - I gather it takes some patience to get right - IIRC, you have to be careful to leave it in the oven to cool.


But it's definitely NOT a rubbery sponge effort......

[thebraketester]

Try and find a recipe (there are a few online) for Juniors Cheesecake. Its absolutely delicious and contains about 8 tubs of cream cheese. Its a bit different because its got a very thin sponge/cake base.





Rich

[Vyse]

Yum

[thebraketester]

[johnnywgk]

Going to try one soon, baked using feta type cheese, lime flavour. Thoughts?

[dazco]

http://www.foodnetwork.com/recipes/emeril-lagasse/...

[K12beano]

johnnywgk said:

Going to try one soon, baked using feta type cheese, lime flavour. Thoughts?

Feta will be fine for a savoury cheesecake, but for best results use ricotta.

[soad]

All that jazz said:

Cake? And cheese?!

Could we worse (quiche).