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Original poster

What makes a good cheesecake? I need a majority opinion

67 replies

stealthsquiggle · 09/07/2008 18:35

I am making a (surprise) birthday cake for someone and have been told that what she would really like is a cheesecake. Decorating ideas are, as it happens, transferable to a cheesecake, and I haven't made the cake yet, so that is fine.

Now I have strong opinions as to what constitutes a good cheesecake, but I have no idea if she (or indeed anyone else) shares them. So in the absence of more information from the cheesecake suggesters(I have asked for more) I need a majority opinion to go with...

OP posts:
dizzydixies · 09/07/2008 21:59

cheesecake company

does this help with suggestions?!?!?

Original poster
stealthsquiggle · 09/07/2008 22:00

I have a selection of cheescake recipes (and cupboards full of cookery books) but all pre-tested recipe suggestions welcome.

Dizzy - I really loathe white chocolate (only - love other chocolate) so I don't think I could bring myself to do it.

Especially welcome any recipes people have made at a reasonably large size as I am making this in place of a birthday cake.

OP posts:
Original poster
stealthsquiggle · 09/07/2008 22:02

Wow - cheesecake topped with profiteroles. That is evil.

OP posts:
RegenerAitch · 09/07/2008 22:02

chilled with ginger biscuits, 70s style.

S1ur · 09/07/2008 22:04

chilled here too (natch )

My sil made a scrumptious one with passion fruit topping. god it was good

Original poster
stealthsquiggle · 09/07/2008 22:05

Dizzy have you seen the prices on that site ?

OP posts:
dizzydixies · 09/07/2008 22:06

I'd never buy one just stealideas get inspiration from them

here's the white chocolate cheesecake just incase you change your mind

white chocolate cheesecake receipe

Pavlovthecat · 09/07/2008 22:09

Stealth - I cannot possibly beleive there is any other way to enjoy a cheesecake - apart from some wonderful raspberry coulee drizzled around the plate [ponce alert]!

Tommy · 09/07/2008 22:09

I prefer the baked ones but, purely for research purposes, I am more than happy to try any sort than people are willing to make me

margoandjerry · 09/07/2008 22:10

I think if they like cheesecake they like the essence of cheesecake which means:

  • plain or vanilla-ish (no toppings, no lemon, no chocolate)
  • a digestive base. No sponge base abominations
  • a thick, roof of mouth sticking texture (which in my opinion means no gelatine (too rubbery) and no whisking in egg whites or similar (too foamy).

I tend to think you get the latter best through baking but a chilled one can be pretty damn good too.

PerkinWarbeck · 09/07/2008 22:11

just vanilla and little drop of lemon juice - proper cheesecake. Baked, no fruity crap, and definitely no chocolate.

Goober · 09/07/2008 22:13

Base: half/half digestive ginger nut.
Lemon and lime cheesecake with half/half mascapone and Philly.

LaDiDaDi · 09/07/2008 22:14

Baked vanilla.

Original poster
stealthsquiggle · 09/07/2008 22:15

margoandjerry - I agree baked is probably best, but I am thinking chilled may be easier to make look pretty enough to be a birthday cake?

OP posts:
margoandjerry · 09/07/2008 22:18

I think you are probably right. The shop bought ones that look just right are usually the chilled ones I think.

I do think you can get the right gloopy, sticky texture with a chilled one just as well as a baked one.

Ooooh. Have given myself the late night nibbles now.

BirdyArms · 09/07/2008 22:19

I much prefer baked cheesecake to chilled but I have a theory that the people who rave about cheesecake being their favourite pudding all like chilled best - because that's what you most often get in this country. I also like with as little mucking about as possible.

If you are going to make a baked one Nigella Lawson's New York cheesecake is delicious and huge. It's in Domestic Goddess and Nigel Slater's Real Food - must be good if Nige reproduced it!

OverMyDeadBody · 09/07/2008 22:20

chilled, not baked.

No raisins, ever.

Chocolat and cheesecake together are just wrong

There needs to be a biscuit base, then a cheey layer with lots of lemon juice, then a fruit topping layer.

Original poster
stealthsquiggle · 09/07/2008 22:21

Me too (late night nibbles).

Right. Executive decision. Plain vanilla chilled with digestive biscuit base it is.

Now I just need to make icing shapes on wires to decorate it.

Thanks, all.

OP posts:
OverMyDeadBody · 09/07/2008 22:21

Although, my mum makes an amazing baked polish cheesecake, but it is a completely different entity to the chilled ones we make.

OverMyDeadBody · 09/07/2008 22:22

NOOOOOOO

If it's chiilled it needs a topping, not just a cheesy layer.

Original poster
stealthsquiggle · 09/07/2008 22:23

I could make a fruit coulis and take it in a jug as an option - would that do, OMDB?

OP posts:
Pavlovthecat · 09/07/2008 22:27

Stealth - as it should be. caters for all tastes too!!! With a coulis on the side - that would be perfect I would say.

Pavlovthecat · 09/07/2008 22:28

margoandjerry sponge bases? Can you have cheesecake with a sponge base?

OverMyDeadBody · 09/07/2008 22:30

yes yes, that would do!

Sazisi · 09/07/2008 22:33

It has to have a perfect balance of sweet and tart, and be very creamy. Oh, and crystals of sugar in the base are a big no-no