▲ 660 ▼ different kinds of cheesecakes (thelemmy.club) submitted 4 months ago by InterestingUsername@lemmy.ml to c/mildlyinteresting@lemmy.world 154 comments fedilink hide all child comments
[–] swordgeek@lemmy.ca 6 points 4 months ago (1 child) All of them baked. permalink fedilink source hideshow 2 child comments replies: [–] EyIchFragDochNur@lemmy.world 0 points 4 months ago (1 child) Otherwise it would just be cheese. On dough. permalink fedilink source parent hideshow 2 child comments replies: [–] UnspecificGravity@piefed.social 11 points 4 months ago (2 children) many cultures, include some of those listed, have no-bake cheesecakes that are set in the fridge. In the UK "normal" cheesecake is not baked. It is also common not to bake cheesecakes in the Netherlands. The no-bake cheesecake is actually pretty common in the US, in fact the recipe is historically on the side of most containers of Philadelphia Cream Cheese, called "icebox cheesecake" since the 1950s. permalink fedilink source parent hideshow 4 child comments replies: [–] Agent641@lemmy.world 4 points 4 months ago (1 child) Cold, no-bake cheesecake, set with Gelatin are the best. These are the standard in Australia. Lemony, cheesy, sweet, dense, creamy, perfection. permalink fedilink source parent hideshow 2 child comments replies: [–] nyctre@piefed.social 0 points 4 months ago Good? Yes. Best? Nooo. How can cheese + gelatin be better than cheese+eggs. It's simple math. Like panna cotta vs crème brûlée/crema catalana/flan or whatever else. permalink fedilink source parent [–] 666dollarfootlong@lemmy.world 2 points 4 months ago (1 child) Do those ones also have gelatin in it? Gelatin-cheesecakes are quite common here in Finland permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 1 point 4 months ago (1 child) Philadelphia cake does. In Germany, commonly powder for Götterspeise is used instead of plain gelatine. permalink fedilink source parent hideshow 2 child comments replies: [–] SavinDWhales@lemmy.world 2 points 4 months ago* (last edited 4 months ago) (1 child) Uh. Never heard of this. Sounds like a Verbrechen against humanity. 😅 Do you use the Waldmeister or the Himbeer one? And in which part of Germany are you doing this? Berlin, to go with your beer? 😁 Myself, I prefer "Bremer Käsekuchen" with short crust base and a vanilla Quark/whipped egg white mixture. Very fluffy on the same day, and very creamy after a night in the fridge. permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 3 points 4 months ago This 'no bake' cheese cake is more common during the summer. I think, at some point, the recipe once was printed onto the packaging of Philadelphia. Usually one uses either lemon or raspberry flavour. I've never heard of somebody using woodruff. permalink fedilink source parent
[–] EyIchFragDochNur@lemmy.world 0 points 4 months ago (1 child) Otherwise it would just be cheese. On dough. permalink fedilink source parent hideshow 2 child comments replies: [–] UnspecificGravity@piefed.social 11 points 4 months ago (2 children) many cultures, include some of those listed, have no-bake cheesecakes that are set in the fridge. In the UK "normal" cheesecake is not baked. It is also common not to bake cheesecakes in the Netherlands. The no-bake cheesecake is actually pretty common in the US, in fact the recipe is historically on the side of most containers of Philadelphia Cream Cheese, called "icebox cheesecake" since the 1950s. permalink fedilink source parent hideshow 4 child comments replies: [–] Agent641@lemmy.world 4 points 4 months ago (1 child) Cold, no-bake cheesecake, set with Gelatin are the best. These are the standard in Australia. Lemony, cheesy, sweet, dense, creamy, perfection. permalink fedilink source parent hideshow 2 child comments replies: [–] nyctre@piefed.social 0 points 4 months ago Good? Yes. Best? Nooo. How can cheese + gelatin be better than cheese+eggs. It's simple math. Like panna cotta vs crème brûlée/crema catalana/flan or whatever else. permalink fedilink source parent [–] 666dollarfootlong@lemmy.world 2 points 4 months ago (1 child) Do those ones also have gelatin in it? Gelatin-cheesecakes are quite common here in Finland permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 1 point 4 months ago (1 child) Philadelphia cake does. In Germany, commonly powder for Götterspeise is used instead of plain gelatine. permalink fedilink source parent hideshow 2 child comments replies: [–] SavinDWhales@lemmy.world 2 points 4 months ago* (last edited 4 months ago) (1 child) Uh. Never heard of this. Sounds like a Verbrechen against humanity. 😅 Do you use the Waldmeister or the Himbeer one? And in which part of Germany are you doing this? Berlin, to go with your beer? 😁 Myself, I prefer "Bremer Käsekuchen" with short crust base and a vanilla Quark/whipped egg white mixture. Very fluffy on the same day, and very creamy after a night in the fridge. permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 3 points 4 months ago This 'no bake' cheese cake is more common during the summer. I think, at some point, the recipe once was printed onto the packaging of Philadelphia. Usually one uses either lemon or raspberry flavour. I've never heard of somebody using woodruff. permalink fedilink source parent
[–] UnspecificGravity@piefed.social 11 points 4 months ago (2 children) many cultures, include some of those listed, have no-bake cheesecakes that are set in the fridge. In the UK "normal" cheesecake is not baked. It is also common not to bake cheesecakes in the Netherlands. The no-bake cheesecake is actually pretty common in the US, in fact the recipe is historically on the side of most containers of Philadelphia Cream Cheese, called "icebox cheesecake" since the 1950s. permalink fedilink source parent hideshow 4 child comments replies: [–] Agent641@lemmy.world 4 points 4 months ago (1 child) Cold, no-bake cheesecake, set with Gelatin are the best. These are the standard in Australia. Lemony, cheesy, sweet, dense, creamy, perfection. permalink fedilink source parent hideshow 2 child comments replies: [–] nyctre@piefed.social 0 points 4 months ago Good? Yes. Best? Nooo. How can cheese + gelatin be better than cheese+eggs. It's simple math. Like panna cotta vs crème brûlée/crema catalana/flan or whatever else. permalink fedilink source parent [–] 666dollarfootlong@lemmy.world 2 points 4 months ago (1 child) Do those ones also have gelatin in it? Gelatin-cheesecakes are quite common here in Finland permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 1 point 4 months ago (1 child) Philadelphia cake does. In Germany, commonly powder for Götterspeise is used instead of plain gelatine. permalink fedilink source parent hideshow 2 child comments replies: [–] SavinDWhales@lemmy.world 2 points 4 months ago* (last edited 4 months ago) (1 child) Uh. Never heard of this. Sounds like a Verbrechen against humanity. 😅 Do you use the Waldmeister or the Himbeer one? And in which part of Germany are you doing this? Berlin, to go with your beer? 😁 Myself, I prefer "Bremer Käsekuchen" with short crust base and a vanilla Quark/whipped egg white mixture. Very fluffy on the same day, and very creamy after a night in the fridge. permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 3 points 4 months ago This 'no bake' cheese cake is more common during the summer. I think, at some point, the recipe once was printed onto the packaging of Philadelphia. Usually one uses either lemon or raspberry flavour. I've never heard of somebody using woodruff. permalink fedilink source parent
[–] Agent641@lemmy.world 4 points 4 months ago (1 child) Cold, no-bake cheesecake, set with Gelatin are the best. These are the standard in Australia. Lemony, cheesy, sweet, dense, creamy, perfection. permalink fedilink source parent hideshow 2 child comments replies: [–] nyctre@piefed.social 0 points 4 months ago Good? Yes. Best? Nooo. How can cheese + gelatin be better than cheese+eggs. It's simple math. Like panna cotta vs crème brûlée/crema catalana/flan or whatever else. permalink fedilink source parent
[–] nyctre@piefed.social 0 points 4 months ago Good? Yes. Best? Nooo. How can cheese + gelatin be better than cheese+eggs. It's simple math. Like panna cotta vs crème brûlée/crema catalana/flan or whatever else. permalink fedilink source parent
[–] 666dollarfootlong@lemmy.world 2 points 4 months ago (1 child) Do those ones also have gelatin in it? Gelatin-cheesecakes are quite common here in Finland permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 1 point 4 months ago (1 child) Philadelphia cake does. In Germany, commonly powder for Götterspeise is used instead of plain gelatine. permalink fedilink source parent hideshow 2 child comments replies: [–] SavinDWhales@lemmy.world 2 points 4 months ago* (last edited 4 months ago) (1 child) Uh. Never heard of this. Sounds like a Verbrechen against humanity. 😅 Do you use the Waldmeister or the Himbeer one? And in which part of Germany are you doing this? Berlin, to go with your beer? 😁 Myself, I prefer "Bremer Käsekuchen" with short crust base and a vanilla Quark/whipped egg white mixture. Very fluffy on the same day, and very creamy after a night in the fridge. permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 3 points 4 months ago This 'no bake' cheese cake is more common during the summer. I think, at some point, the recipe once was printed onto the packaging of Philadelphia. Usually one uses either lemon or raspberry flavour. I've never heard of somebody using woodruff. permalink fedilink source parent
[–] Successful_Try543@feddit.org 1 point 4 months ago (1 child) Philadelphia cake does. In Germany, commonly powder for Götterspeise is used instead of plain gelatine. permalink fedilink source parent hideshow 2 child comments replies: [–] SavinDWhales@lemmy.world 2 points 4 months ago* (last edited 4 months ago) (1 child) Uh. Never heard of this. Sounds like a Verbrechen against humanity. 😅 Do you use the Waldmeister or the Himbeer one? And in which part of Germany are you doing this? Berlin, to go with your beer? 😁 Myself, I prefer "Bremer Käsekuchen" with short crust base and a vanilla Quark/whipped egg white mixture. Very fluffy on the same day, and very creamy after a night in the fridge. permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 3 points 4 months ago This 'no bake' cheese cake is more common during the summer. I think, at some point, the recipe once was printed onto the packaging of Philadelphia. Usually one uses either lemon or raspberry flavour. I've never heard of somebody using woodruff. permalink fedilink source parent
[–] SavinDWhales@lemmy.world 2 points 4 months ago* (last edited 4 months ago) (1 child) Uh. Never heard of this. Sounds like a Verbrechen against humanity. 😅 Do you use the Waldmeister or the Himbeer one? And in which part of Germany are you doing this? Berlin, to go with your beer? 😁 Myself, I prefer "Bremer Käsekuchen" with short crust base and a vanilla Quark/whipped egg white mixture. Very fluffy on the same day, and very creamy after a night in the fridge. permalink fedilink source parent hideshow 2 child comments replies: [–] Successful_Try543@feddit.org 3 points 4 months ago This 'no bake' cheese cake is more common during the summer. I think, at some point, the recipe once was printed onto the packaging of Philadelphia. Usually one uses either lemon or raspberry flavour. I've never heard of somebody using woodruff. permalink fedilink source parent
[–] Successful_Try543@feddit.org 3 points 4 months ago This 'no bake' cheese cake is more common during the summer. I think, at some point, the recipe once was printed onto the packaging of Philadelphia. Usually one uses either lemon or raspberry flavour. I've never heard of somebody using woodruff. permalink fedilink source parent
