shox Posted February 2, 2006 Share Posted February 2, 2006 cake treat in Taft near Vito Cruz, good cheesecakes Quote Link to comment
LadyMariko Posted February 2, 2006 Share Posted February 2, 2006 near taft? cool. punta tayo!!!! Quote Link to comment
juan_diego Posted February 2, 2006 Share Posted February 2, 2006 How does it set w/o gelatin? <{POST_SNAPBACK}> i don't know...meron siguro but not much...you would really taste the cheese unlike most cheesecakes...actually, pwede rin mag set kahit walang gelatin...my uncle prepared once without gelatin and he jsut freezed it. Quote Link to comment
Riot6 Posted February 2, 2006 Share Posted February 2, 2006 Someone earlier posted about an Oreo cheesecake.... Here are recipe from Kraft Philadephia Cream Cheese site: Chocolate Creme OREO® Cheesecake It really looks yummy! Quote Link to comment
hitomi Posted February 2, 2006 Share Posted February 2, 2006 Cheesecake lovers, question for you ... Do you prefer the baked cheesecakes? Or do you like the ones that are set w/ gelatin and refrigerated? Just wondering... I find the baked cheesecakes a bit too salty and thick for my taste... I like the fluffy feel of the refrigerated cheesecake... <{POST_SNAPBACK}> question po, how can you tell if a cheesecake is a baked or refrigerated one? the refrigerated ones are cold? i love cheesecakes but i don't know a thing about them, just how to eat. tasted red ribbon's cheeecake last night, it melts in your mouth, yummy. Quote Link to comment
Wyld Posted February 2, 2006 Share Posted February 2, 2006 i don't know...meron siguro but not much...you would really taste the cheese unlike most cheesecakes...actually, pwede rin mag set kahit walang gelatin...my uncle prepared once without gelatin and he jsut freezed it.<{POST_SNAPBACK}> The book I read on baking says that a refrigerated cheesecake needs gelatin to get that texture... Pero it might work din siguro na walang gelatin if you whip the cream cheese enough. Kasi as it is, cream cheese is rather dense... Quote Link to comment
Wyld Posted February 2, 2006 Share Posted February 2, 2006 question po, how can you tell if a cheesecake is a baked or refrigerated one? the refrigerated ones are cold? i love cheesecakes but i don't know a thing about them, just how to eat. tasted red ribbon's cheeecake last night, it melts in your mouth, yummy. <{POST_SNAPBACK}> I tell by the color... the refrigerated ones are off white or creamy white, and usually may graham cracker (or some other form of) crust sya... Topped din sila with fruit or chocolate or what not. The texture is creamy, fluffy and smooth. A baked cheesecake is yellowish in color and the texture is dense and thick, cake-ish. Dibadiba ang sarap ng cheesecake sa red ribbon? Di pa ganon ka mahal... Quote Link to comment
brian Posted February 2, 2006 Share Posted February 2, 2006 I want a cheesecake! Wyld pag-uwi mo magbake ka ng cheesecake ha. Quote Link to comment
Wyld Posted February 5, 2006 Share Posted February 5, 2006 I want a cheesecake! Wyld pag-uwi mo magbake ka ng cheesecake ha. <{POST_SNAPBACK}> Di ka naman demanding? Opo gagawa kita. Pwamis. Quote Link to comment
b_junzo Posted February 5, 2006 Share Posted February 5, 2006 red ribbon cheesecake the best Quote Link to comment
Gideon Posted February 6, 2006 Author Share Posted February 6, 2006 I tell by the color... the refrigerated ones are off white or creamy white, and usually may graham cracker (or some other form of) crust sya... Topped din sila with fruit or chocolate or what not. The texture is creamy, fluffy and smooth. A baked cheesecake is yellowish in color and the texture is dense and thick, cake-ish. Dibadiba ang sarap ng cheesecake sa red ribbon? Di pa ganon ka mahal... <{POST_SNAPBACK}> Thanks for the info, and you are right on the baked n refrigerated ones. :cool: Quote Link to comment
_Pabling Posted February 6, 2006 Share Posted February 6, 2006 Anyone else who likes the taste of Blueberry cheesecake? Quote Link to comment
storm Posted February 6, 2006 Share Posted February 6, 2006 I like the cheesecake in Itallianis. Not so creamy. Quote Link to comment
brian Posted February 6, 2006 Share Posted February 6, 2006 Di ka naman demanding? Opo gagawa kita. Pwamis. <{POST_SNAPBACK}> Yan! Sige I'll be waiting for that. Quote Link to comment
hitomi Posted February 7, 2006 Share Posted February 7, 2006 I tell by the color... the refrigerated ones are off white or creamy white, and usually may graham cracker (or some other form of) crust sya... Topped din sila with fruit or chocolate or what not. The texture is creamy, fluffy and smooth. A baked cheesecake is yellowish in color and the texture is dense and thick, cake-ish. Dibadiba ang sarap ng cheesecake sa red ribbon? Di pa ganon ka mahal... <{POST_SNAPBACK}> aaahhh ganun pala yun, thanks Wyld i prefer the refrigerated ones oo nga, sarap yung sa redribbon, and oh, dun sa nagpost tungkol sa blueberry cheesecake, meron nun dun sa RR, charap :thumbsupsmiley: Quote Link to comment
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