Why is confectioners sugar used over granulated in the no-bake version of cheesecake?
What is the best cheesecake jam topping?
No-bake/traditional or New York style? Which is best?
>>7058073
>Why is confectioners sugar used over granulated in the no-bake version of cheesecake?
Dissolves better/more smoothly/easily.
>What is the best cheesecake jam topping?
Entirely subjective.
>No-bake/traditional or New York style? Which is best?
I prefer new york style. No-bake cheesecakes just don't have the same consistency/denseness that a baked cheesecake has
Please take your no-bake cheesecakes and shove them up your ass. Use fresh stewed fruit instead of Jam (unless it's homemade jam).
It's a good time right now to make pumpkin cheesecake and roast that pumpkin yourself. Last year I made one and topped it with whip and caramel
Just made my first one, toped it with blackberry jam I made. On hindsight I maybe should have made more jam but this shit is pretty mighty acidy sweet as is.
i like mexican cheesecake
>>7058489
Looks like you didn't bake it long enough
I'm no expert but I don't think the "cheese" should be this runny.
>>7058505
It's not runny, it's just the first piece and the end got bend. Also it's no-bake.
>>7058511
It's not? Sorry then
It just looked really shiny so I assumed it was wet and liquidy.
Taste good? I would eat it
>>7058073
No bake isn't traditional. It uses confectioners sugar because granulated sugar is gritty and won't texturally be appealing to anyone. Jams or preserves are up to you, what you like...I can't tell you what you like.
In my yurop country New-York style is pretty much unheard of, I didn't even know it existed before I started looking for english recipes and found the large divide. Is it good? It seems more heavy which is weird because I (and most of the people I know) like this desert because it's light and great for summer.
>>7058522
Pretty good for a first shot, like I said it's pretty acidy due to the blackberry as opposed to more mild with stawberries but that's a plus for me personally.
The base should have had less butter, it's too clay-y and firm and doesn't break up as easy as it should. Maybe a dash more whipped cream and sugar for a more balanced from start to finish flavor. My biggest fear was it not being firm enough to stand, so not mixing long enough or mixing too much and ruining it but it turned out fine and easier than I made it out to be. I am pleased enough with the result and will try another fruit next time. Maybe mangos or pineapple or something, I dunno, anyone got any recommendations for underrated ones?
>>7058549
I heartily recommend either lemon or no fruit at all.
Perhaps coconut and a hint of chocolate?
>no-bake
Sage. Hidden.
Fuck off back to buzzfeed food.
