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The Joy Of Cheesecake
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Did’st thou know that the origins of this scrumptious desert can be traced back over 4000 years?
Verily, I shit thee not! Indeed it stems back from the fifth century BC, and the ancient Greeks on the island of Samos who have been credited with inventing the earliest known recipe.
But enough of this extraordinarily fascinating and highly educational history lesson.
Good folks; What is your favourite flavour?
When was the last time you gormandised one?
Do you make your own?
May I please eat it for you?
Please discuss everything cheesecake related in fact  
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By (user no longer on site)
over a year ago
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"Did’st thou know that the origins of this scrumptious desert can be traced back over 4000 years?
Verily, I shit thee not! Indeed it stems back from the fifth century BC, and the ancient Greeks on the island of Samos who have been credited with inventing the earliest known recipe.
But enough of this extraordinarily fascinating and highly educational history lesson.
Good folks; What is your favourite flavour?
When was the last time you gormandised one?
Do you make your own?
May I please eat it for you?
Please discuss everything cheesecake related in fact
"
The English Cheesecake Company. I love theirs. Its hard to choose a flavour. Sticky toffee probably
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"Did’st thou know that the origins of this scrumptious desert can be traced back over 4000 years?
Verily, I shit thee not! Indeed it stems back from the fifth century BC, and the ancient Greeks on the island of Samos who have been credited with inventing the earliest known recipe.
But enough of this extraordinarily fascinating and highly educational history lesson.
Good folks; What is your favourite flavour?
When was the last time you gormandised one?
Do you make your own?
May I please eat it for you?
Please discuss everything cheesecake related in fact
The English Cheesecake Company. I love theirs. Its hard to choose a flavour. Sticky toffee probably
"
I started getting these about a month ago, they're so good! I like the honeycomb one |
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A little controversial but I find it literally too creamy/dairy of taste. Obviously that makes me sound like an absolute nincompoop but I know what I mean.
I have to have a fruit coulis to go with it. Cut through the “cheese”. |
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By (user no longer on site)
over a year ago
|
"Did’st thou know that the origins of this scrumptious desert can be traced back over 4000 years?
Verily, I shit thee not! Indeed it stems back from the fifth century BC, and the ancient Greeks on the island of Samos who have been credited with inventing the earliest known recipe.
But enough of this extraordinarily fascinating and highly educational history lesson.
Good folks; What is your favourite flavour?
When was the last time you gormandised one?
Do you make your own?
May I please eat it for you?
Please discuss everything cheesecake related in fact
The English Cheesecake Company. I love theirs. Its hard to choose a flavour. Sticky toffee probably
I started getting these about a month ago, they're so good! I like the honeycomb one "
Oooow the honeycomb or the Lotus Biscoff. Have you looked on their website? |
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"Did’st thou know that the origins of this scrumptious desert can be traced back over 4000 years?
Verily, I shit thee not! Indeed it stems back from the fifth century BC, and the ancient Greeks on the island of Samos who have been credited with inventing the earliest known recipe.
But enough of this extraordinarily fascinating and highly educational history lesson.
Good folks; What is your favourite flavour?
When was the last time you gormandised one?
Do you make your own?
May I please eat it for you?
Please discuss everything cheesecake related in fact
The English Cheesecake Company. I love theirs. Its hard to choose a flavour. Sticky toffee probably
I started getting these about a month ago, they're so good! I like the honeycomb one
Oooow the honeycomb or the Lotus Biscoff. Have you looked on their website?"
I actually haven't, discovered them in Morrisons one day |
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By (user no longer on site)
over a year ago
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I only make baked cheesecakes, and quite an expert, even though I say so myself. ( As do all of the people I make for.) I use curd cheese, ricotta or twarog. They don't crack and have a heavenly dry cream texture, very slightly grainy. Plain vanilla/lemon for me is best, but also like lime. |
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By (user no longer on site)
over a year ago
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Velvet Cheesecake 20cm
Make base of your choice, crumb, pastry or sponge.
Filling
Separate 2 eggs. Beat the yolks with 450 g curd cheese, ½ teaspoon vanilla, juice and rind of half a lemon, 50 g melted butter, 50 g caster sugar, 2 level tbsp cornflour, and 150 ml soured cream, until smooth and thick. Whisk the whites to stiff peaks, then whisk in an additional 2 tsp caster sugar. Fold the whites into the cheese mixture, then fill the prepared pastry. Ensure the top is smooth and level.
Bake at 180 °C for 35–40 minutes. When cooked, the area round the rim will feel firm to the touch; the cake will continue to set as it cools. Chill once fully cooled. |
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Biscoff base wasn’t available then so it was probably poor! 
I bake D’sCakes  biscoff base, then whatever flavourings are requested (I prefer raspberry ripple)
Everyone who has tasted mine say it’s 100% best ever
D. |
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By (user no longer on site)
over a year ago
|
"Velvet Cheesecake 20cm
Make base of your choice, crumb, pastry or sponge.
Filling
Separate 2 eggs. Beat the yolks with 450 g curd cheese, ½ teaspoon vanilla, juice and rind of half a lemon, 50 g melted butter, 50 g caster sugar, 2 level tbsp cornflour, and 150 ml soured cream, until smooth and thick. Whisk the whites to stiff peaks, then whisk in an additional 2 tsp caster sugar. Fold the whites into the cheese mixture, then fill the prepared pastry. Ensure the top is smooth and level.
Bake at 180 °C for 35–40 minutes. When cooked, the area round the rim will feel firm to the touch; the cake will continue to set as it cools. Chill once fully cooled."
I'm a retired Pattisseuer |
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If I'm making a baked style one I use lemon and rum soaked raisins. It's my version of the traditional polish style.
For the set variety, I usually have to make 2. A raspberry and passion fruit and a millionaires. (Or something sharp and fruity alongside a very sweet one containing chocolate.
Did a banoffee cheesecake for my neighbour last week, she adored it.
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By (user no longer on site)
over a year ago
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"If I'm making a baked style one I use lemon and rum soaked raisins. It's my version of the traditional polish style.
Ah. Love Sernik
For the set variety, I usually have to make 2. A raspberry and passion fruit and a millionaires. (Or something sharp and fruity alongside a very sweet one containing chocolate.
Did a banoffee cheesecake for my neighbour last week, she adored it.
"
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By (user no longer on site)
over a year ago
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"If I'm making a baked style one I use lemon and rum soaked raisins. It's my version of the traditional polish style.
For the set variety, I usually have to make 2. A raspberry and passion fruit and a millionaires. (Or something sharp and fruity alongside a very sweet one containing chocolate.
Did a banoffee cheesecake for my neighbour last week, she adored it.
"
Sernik. Lovely |
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By *otSoPoshWoman
over a year ago
In a ball gown because that's how we roll in N. Devon |
"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is ) 
This is correct...
Cheers for the sympathy  "
You could make a cheesecake! |
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By *otSoPoshWoman
over a year ago
In a ball gown because that's how we roll in N. Devon |
"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
More importantly what about me???"
I'm not travelling with cheesecake... it'll melt ffs |
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Random Cheesecake Fact: Did you know that the world record for the largest cheesecake ever made weighed in at a whopping 4000kg(!!!)
This record breaking cheesecake was made in Russia in 2017 to celebrate the 400th anniversary of Stavropol city, and was almost a metre tall(!!!!)  |
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"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
More importantly what about me???
I'm not travelling with cheesecake... it'll melt ffs"
Never mind all that, why 3 and which flavour/s? |
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"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
Cheers for the sympathy
You could make a cheesecake!"
I could but you've already done it |
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By (user no longer on site)
over a year ago
|
"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
Cheers for the sympathy
You could make a cheesecake!
I could but you've already done it "
With custard  |
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"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
Cheers for the sympathy
You could make a cheesecake!
I could but you've already done it
With custard "
How did I know that would be mentioned  |
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By (user no longer on site)
over a year ago
|
"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
Cheers for the sympathy
You could make a cheesecake!
I could but you've already done it
With custard
How did I know that would be mentioned "
You love it |
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"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
Cheers for the sympathy
You could make a cheesecake!
I could but you've already done it
With custard
How did I know that would be mentioned
You love it "
I love other activities more though |
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By *rHotNottsMan
over a year ago
Dubai & Nottingham |
I like most bit particularly citrus and forest fruits like mango , black cherry , blue berry and lime
I had one a couple of weeks back at cheesecake factory, I’m due another soon.
I only ever made one. A mango and passion fruit vegan one when I was dating a vegan. It was amazing , the cheesecake was ok, the cheese part a bit tasteless I would add vanilla pods to it but she was allergic
Someone on this forum made me a dark fruit one once , it was divine , and the cheesecake was amazing too |
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By *otSoPoshWoman
over a year ago
In a ball gown because that's how we roll in N. Devon |
"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
More importantly what about me???
I'm not travelling with cheesecake... it'll melt ffs
Never mind all that, why 3 and which flavour/s?"
For a party one of my sister's friends is having...
Lemon and ginger with dark chocolate shavings, strawberry, and vanilla with black cherries  |
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By (user no longer on site)
over a year ago
|
Gosh I loveeee cheesecake. I like mine with a classic buttery biscuit base and a heavy and firm cream. 
I'm not sure on my favourite flavour I love them all. I do like raspberry. I had a blueberry one last week when I was out for dinner and it was heavenly.
I want cheesecake now. |
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"I made 3 cheesecakes today
Erm what ??
This is unacceptable as I won't be getting any ( cheesecake that is )
This is correct...
More importantly what about me???
I'm not travelling with cheesecake... it'll melt ffs
Never mind all that, why 3 and which flavour/s?
For a party one of my sister's friends is having...
Lemon and ginger with dark chocolate shavings, strawberry, and vanilla with black cherries "
Nice!
I prefer lime when I use ginger for cheesecake, the zest looks really pretty curled on the top too.
I have made a black cherry one that was nice too  |
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By *uzie69xTV/TS
over a year ago
Maidstone |
"I had the M&S morello cherry one this weekend, it’s was soooo good "
OMG that sounds awesome. I'll give myself a treat and get one this weekend!
For those more budget conscious, Iceland has a (NEW!) Raspberry and White Chocolate which is actually really nice with some squirty cream... |
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"This is my very favourite post ever.
I like a Burnt Basque Cheesecake "
Do the Basques like being burnt?! Sounds painful!
My new favourite phrase is "verily, i shit thee not"! I shall use it at work |
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"This is my very favourite post ever.
I like a Burnt Basque Cheesecake
Do the Basques like being burnt?! Sounds painful!
My new favourite phrase is "verily, i shit thee not"! I shall use it at work "
;-) |
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My daughter makes her own and without sounding biased it is the nicest one I’ve had it’s so tasty it doesn’t need toppings I think it’s because she works in a two Michelin star restaurant in Cannes as the sweet chef as well |
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Love cheesecake. There's a shop in york down the shambles, same street as where the fudge shop is, that does little cheesecakes, and the guy is from new York. Gu has also been making new flavoured cheesecakes, I.e. strawberry daqurai and passionfruit...mmm |
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By (user no longer on site)
over a year ago
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This recipe is as close as I can get to the glorious Grodzinski's cheesecake, late of London's Whitechapel. It gets a gentle bake that keeps the upper crust soft and blond, and sits upon a shortcrust base. Serves eight.
50g unsalted butter, softened
100g plain flour
¼ tsp baking powder
175g caster sugar
175g extra thick double cream
500g full-fat cream cheese
2 eggs, separated
1 tbsp cornflour
Zest from ¼ lemon
1 tsp vanilla extract
Preheat the oven to 170C/325F/gas mark 3. Line a 20cm round springform cake tin with a single, unbroken sheet of foil. Rub 25g butter in with the flour, baking powder and 25g of the sugar until the mix turns to fine, buttery crumbs. Mix in 50g of the cream and squidge until it combines into a dough. Roll this out into a 20cm round, lay it on the base of the tin and press flat. Prick the surface with a fork, then bake for 25 minutes until golden brown.
Put the cheese into a bowl. Heat the remaining cream and butter in a saucepan until boiling, then pour over the cheese and beat until smooth. Add the egg yolks , cornflour, lemon zest and vanilla, and beat well. In a clean bowl, whisk the egg whites with the remaining sugar until very thick and able to hold stiff peaks - use an electric whisk. Fold this into the cheese mixture until smooth, then scrape on to the pastry base and smooth the top. Bake for 25 to 30 minutes, until wobbly and barely set. Carefully remove from the oven and leave to cool at room temperature before chilling. |
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"There’s no joy to be had with cheesecake, it’s not even a proper cake, it’s a glorified biscuit
The mr "
You know what else is a glorified biscuit? A Twix. Get in the sea you shite excuse for a chocolate bar.
J |
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"There’s no joy to be had with cheesecake, it’s not even a proper cake, it’s a glorified biscuit
The mr
You know what else is a glorified biscuit? A Twix. Get in the sea you shite excuse for a chocolate bar.
J"
I bet you that’s because you’re eating it wrong.
What you need to do is, bite each end off, use it as a straw, then enjoy the warm gooeyness.
The mr |
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"There’s no joy to be had with cheesecake, it’s not even a proper cake, it’s a glorified biscuit
The mr
You know what else is a glorified biscuit? A Twix. Get in the sea you shite excuse for a chocolate bar.
J
I bet you that’s because you’re eating it wrong.
What you need to do is, bite each end off, use it as a straw, then enjoy the warm gooeyness.
The mr "
Interesting... I will try it with a Jive though because I am cheap
J |
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Px 
Cherry x 
