Cheesecake

[mrcharly-YHT]

Last week I ate the first cheesecake I've had in 28 years.

Used to be my favourite dessert. Particularly liked the contrast between the soft tangy creamy top and the crunch of the base.

This one was . . .  disappointing. Perfectly nice flavour, but the base was thin and soft.

My preference is for a base that is quite thick (say no more than 1cm but not much less) and it should be quite solid.

What is your preference (and favourite recipes, please)

[rafletcher]

Proper baked cheescake is the only thing to have IMO. Waitrose used to do one, oooh, 50 years ago.

[Regulator]

Poper baked cheescake is the only thing to have IMO. Waitrose used to do one, oooh, 50 years ago.

I used to make baked cheesecake quite regularly.  I have a secret family recipe handed down from my mother.

It is a heart attack on a plate... 

[T42]

That ^^^.  I had a season of making burnt Basque cheesecakes a couple or five years ago. The recipe called for 750g of cream cheese and various other iniquitous ingredients.  Good though.

[Mr Larrington]

Just don’t eat too many (SFW).

[hellymedic]

Mr Sainsbury’s ‘Stamford Street’ budget full fat soft cheese is a very palatable and economical ingrediment, should you wish to molish your own cheesecake…
It’s also good with smoked salmon on bagels.

I like a baked cheesecake and had some rather excellent baked cheesecake when my cousin threw a non-wedding garden party for her bride-to-be daughter and groom.

The recipe had been handed down from her late German-born mother (1919-2012).

[De Sisti]

I like the New York Cheesecake sold in Waitrose and M&S.

[mrcharly-YHT]

Whilst I do like a baked cheesecake, it lacks that vital solid base.

[fimm]

Easy cheesecake:
Make base from crushed digestive biscuits and melted butter.
Mix cottage cheese and whipped cream for the middle layer.
Top with redcurrants from the garden which have been frozen specifically for today (because today is Christmas Day and we need Lots of Pudding) mixed with red-coloured (strawberry or raspberry) jelly. Other fruits and days of the year are available.

[ElyDave]

Never really got to grips with a baked cheesecake,

I used to do a superb cheesecake
Ginger biscuit base, with grated dark chocolate
Topping, 2 tubs macaroons, a tablespoon of icing sugar, juice and zest of three limes
Topped with grated very dark chocolate 85% or more
When served cool it was just the right balance of spicy tangy bitter

[mrcharly-YHT]

Macaroons?

Or marscapone

[L CC]

I prefer a chilled cheesecake to a baked. I find the baked texture a bit floury and not silky enough. Ginger nuts hold their crunch better than digestives, but for me 1cm of base would be too thick.

I like to use white chocolate to help the set. Stir through a sharp raspberry coulis. Whole fruits go soggy too quickly when you mix them in, so I’ll keep those as topping. White chocolate and lemon also works with a ginger nuts base.
Cheaper cream cheese doesn’t set as well as Philli and low fat cream cheese doesn’t set at all. Cottage cheese would be missing the point for me.

[ElyDave]

Macaroons?

Or marscapone

Fucking autocarrot