Monday, July 27, 2009

Well-Hung Cheese Cake

Toño likes cheese cake. Most probably because he is under the impression that cheese cake does not influence the waistline. Denial can be such a comfort.

However no matter how hard I tried, I was not able to please him. I tried numerous recipes, but none could appeal to Toño. Until this weekend when I found out that it has nothing to do with the recipes...



Last Thursday, my swim buddy, trained chef & fellow pooftah Beat gave me the decisive tip: let it rest in the cold. A cheesecake has to be treated like a steak. It should only be served well-hung.

This actually worked. A cheese cake must not be freshly made. Why didn't anybody tell me this earlier? It would have made my life so much easier.

8 comments:

Mickle in NZ said...

Confession - have just been dipping into a strawberry cheesecake icecream.

Well matured coz it has to freeze. Then you just have to sample to check the mixture is right........

Maybe you can try again with the chocolate/mint cheesecake recipe I gave you a while you back..........

Or dear Tono can make then himself. The cooler bit of hism "all bells and whistles wine storage monster" would look after a cheesecake very well. And you are welcome to tell your dear husband just what I've written here!

TAste buds a tingling - have you tried making a baked cheese cake - I haven't, but really wont to try the Yorkshire style curd cake......

So any hope of me regaining a waistline is gone...

love and care, I'm off to sleep now, Mickle xxx

MarmiteToasty said...

Cheesecake is the most scrummious food on the planet, the one that sticks to the roof of your mouth.....

without cheesecake there is no life LMFAO

x

Pilgrim said...

Cheese cake has always to be served freshly made, according to my late Grandma! Propz Pilgrim

naturgesetz said...

A slice of well done cheesecake is a great pleasure.

gomad.ch said...

@Mickle... I only tried once a cheesecake that was not baked. Ever since I was on the quest for dense texture.

@MarmiteToasty... You would make a good ambassador for cheesecake.

@Pilgrim... That depends on what you like. I reckon your late Grandma preferred her cheesecake creamy & fluffy. Toño however likes it dense and cheesy. The only way to get this is to wait and cool.

@naturgesetz... "well done" is the hardest part of it.

Gauss Jordan said...

A cheesecake is just a custard, and like all custards, it must set. Do you get Food Network? Alton Brown's Good Eats did a great episode on cheesecake. If you haven't heard of him, you may like him, as a fellow culinary geek. ;-)

Mickle in NZ said...

Please would you pass on this cherry cheesecake recipe.

I love the thought of baked cheesecake. Grew up with only "raw ones" - firstly with "cringe" from a packet pre-prepared ones. dear Mum isn't a good cook, and doesn't like cooking either.

gomad.ch said...

@Gauss Jordan... American style cheesecakes have not a big tradition over here. Toño had lived in LA for a couple of years and got severely spoiled. Now I have to deal with it. And thanks for the link. Didn't know that source.

@Mickle... is in the mail. As you can see in the reply above, it is unusual here too.