Comments on: Cheesecake love http://dessertcomesfirst.com/archives/139 An obsession with dessert and other unabashed opinions of a food writer Sat, 13 Mar 2010 16:21:32 +0800 http://wordpress.org/?v=2.9.1 hourly 1 By: tcbb http://dessertcomesfirst.com/archives/139/comment-page-1#comment-17976 tcbb Fri, 13 Mar 2009 04:44:41 +0000 http://www.dessertcomesfirst.com/?p=139#comment-17976 i LOVE LOVE LOVE cheesecake but it's so hard to find a decent one out there. and it's 10 times harder to bake one myself. Maybe it's just me being picky. (not too dense but not fluffy, strong cheese taste but not cloying and with depth ie.i must taste a little more than just cream cheese) I've tried your recipe and the tip about beating the hell out of the cheese before adding other stuff so that it doesnt become too fluffy and that work wonders. the texture was good, the taste was awesome but the thing was it looked horrible. I fail to remove it out of the pan(mine is non-stick baking pan) in one good looking piece. something will always break off or the edges look messy. How can i make it look as good as it taste? i LOVE LOVE LOVE cheesecake but it’s so hard to find a decent one out there. and it’s 10 times harder to bake one myself. Maybe it’s just me being picky. (not too dense but not fluffy, strong cheese taste but not cloying and with depth ie.i must taste a little more than just cream cheese)

I’ve tried your recipe and the tip about beating the hell out of the cheese before adding other stuff so that it doesnt become too fluffy and that work wonders. the texture was good, the taste was awesome but the thing was it looked horrible. I fail to remove it out of the pan(mine is non-stick baking pan) in one good looking piece. something will always break off or the edges look messy. How can i make it look as good as it taste?

]]> By: pastry boards http://dessertcomesfirst.com/archives/139/comment-page-1#comment-17510 pastry boards Sat, 25 Oct 2008 01:43:23 +0000 http://www.dessertcomesfirst.com/?p=139#comment-17510 such a great post! such a great post!

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]]> By: Anonymous http://dessertcomesfirst.com/archives/139/comment-page-1#comment-244 Anonymous Mon, 24 Jul 2006 15:20:00 +0000 http://www.dessertcomesfirst.com/?p=139#comment-244 Hi Lori. What can size of condensed milk should I use? Hi Lori. What can size of condensed milk should I use?

]]> By: Anonymous http://dessertcomesfirst.com/archives/139/comment-page-1#comment-245 Anonymous Tue, 18 Jul 2006 18:17:00 +0000 http://www.dessertcomesfirst.com/?p=139#comment-245 how do you make a cheese cake from scratch? ccan you tell me step by step and the ingredients? how do you make a cheese cake from scratch? ccan you tell me step by step and the ingredients?

]]> By: Lori http://dessertcomesfirst.com/archives/139/comment-page-1#comment-246 Lori Tue, 18 Jul 2006 04:54:00 +0000 http://www.dessertcomesfirst.com/?p=139#comment-246 <B>Anonymous</B>- Tips abound in cookbooks as to how to cut a cheesecake cleanly: dental floss, a hot sharp knife, etc. I use a regular chef's knife which I don't even bother to heat up. I just make sure that I let the cheesecake chill for at least 24 hours. That gives it ample time to solidify and cut cleanly. Anonymous- Tips abound in cookbooks as to how to cut a cheesecake cleanly: dental floss, a hot sharp knife, etc. I use a regular chef’s knife which I don’t even bother to heat up. I just make sure that I let the cheesecake chill for at least 24 hours. That gives it ample time to solidify and cut cleanly.

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