Cheesecake is one of those things I love baking, and love serving to people, but am not a big fan of eating. Like my hazelnut truffle chocolates. Good for the waistline, I guess.
Now, do I make the elegant chocolate cheesecake with gorgeous Bernard Callebeat chocolate and shavings on top, or the fun peanut butter and chocolate cheesecake that men adore, or the the light and heavenly raspberry cheesecake, or the fall/winter classic pumpkin-pecan cheesecake…
That’s it, I’m making plans for a wine and cheese party tomorrow, and then making cheesecake. W00t.
I have a low-fat cheesecake recipe around here that is actually quite good. It’s not real cheesecake, and no one will mistake the two, but for low-fat it’s quite edible. And it is baked, not set, like all proper cheesecakes.
The OP? I wouldn’t pay $30 (CAD or USD) for a chocolate cake, but I probably would for a cheesecake, having made them and knowing how much work they are. I think what you’re really mad about is your local dessert location renovating, then gouging their customers. That usually burns my butt when it happens. A new menu? Great - as long as you keep the old prices. Never happens.
My mommy may make the cheap kind - it isn’t set, and she uses store brand cream cheese and canned cherries and stuff, but it’s the best because mommy made it.
It’s shown as “1800” in the link you provided, which I suspect is really “180º”. I doubt that 1800 anything is a valid oven temperature for many foods, except maybe for those crazy anthracite-fired pizza places that I’ve posted about.
I’d love to find my dad a decent springform pan because he likes to make cheesecakes, so he usually just pies one of those Keebler graham crusts from the grocery store. I wouldn’t call his “high end”, but they’re usually pretty good-nice and rich, just like a cheesecake should be.
The only problem I have with him is that he NEVER uses a recipe, and he likes to experiment, so sometimes it doesn’t always come out so smooth or it cracks. Still tastes good, though.
Baking a cheescake, lifting it from the oven in all its glory, catching the pan - ever so lightly! - on some piece of kitchen cabinetry, and watching in abject horror as the entire creation flies from your hands to land in a collapsed, now-inedible heap on the floor.
How bout when you’re about to pour the ganache topping onto your cooled chocolate cheesecake, and the cat decides at that moment to jump up and try to climb your leg, digging his claws deep into your tender skin, and you drop the bowl into the cheesecake, which slides off the counter onto the floor yet manages to land face up, so you now have a beautiful cheesecake with ganache topping, but with the bowl imbedded in the cheesecake?
grumble grumble damn cat.
Fortunatly, boyfriend-at-the-time had no problem eating the remains, and another better cheesecake was made, and all was not lost.
Cheesecake is a fucking weapon of mass destruction.
Cheesecake for fucking world peace!
All you need is fucking cheesecake.
Forget the Alamo, remember the Fucking Cheesecake!
No man is good three times, but three slices of fucking cheesecake is orgasmic!
Cheesecake in History™
Lee Harvey Cheesecake Acted Alone.
If John Wilkes Booth shot the cheesecake.
December 7th, 1941 is a day the Japanese tried to bomb our Cheesecake.
In the Beginning, there was cheesecake!
Cheesecake In Literature™
It was the best of cheesecake,it was the worst of cheesecake.
It is universally accepted knowledge that a man with a fortune must be want for some cheesecake.
It was a dark and stormy cheesecake
I wondered lonely as a cheesecake.
Cheesecake! Cheesecake Where Fore Art Thou, My Cheesecake?
Their’s not to make reply,
Their’s not to reason why,
Their’s but to do and die:
Into the valley of Cheesecake
Rode the six hundred.
so much depends
upon
a red cheese
cake
Just today I took delivery on one of Carnegie Deli’s big cheesecakes: over 10 lbs! $79 delivered. I haven’t had any yet, but I’ve had it by the slice at the deli in NYC, and it’s definitely the greatest. I’ll report back when I’ve had a slice of the one in my fridge.
I think I’d be more insulted that everyone apparently thinks you’re enough to believe 1800 becomes a reasonable baking temperature because it’s Celsius.
Just for a side rant here. I saw one of these in Az, where everyone raved about it, and one woman said something like “It must be good, there’s always a line outside”. Oddly, a bit later I was hanging in a freinds house and they happened to have some old Restaurant Industry magazines. In one of them, there was an artilce about “creating an artificial demand”- and one trick they mentioned was slowing the seating of patrons (and also not having a nice indoor area to wait), so as to CREATE that “line out the door”. One of the chains who was mentioned as using that trick was the above mentioned CC “Factory”. In other words- they *delay your seating * in order to create an artificial demand. :mad: At that point, I show I’d never eat there. (At a potluck, someone brought in one of the cheesecakes. To be fair-it was good- but not that good.)
Y’know what you do when that happens? You cowboy up, you put your boots on, you stop whining and you eat the damn cheesecake off the damn floor. It ain’t inedible just 'cause it landed on the floor, it’s just not as purty.
And cracked cheesecakes are the reason they invented gooey ganache/pureed fruit toppings for cheesecakes.
Note to self: remember to sweep floor before baking cheesecake.
