Gideon Posted March 16, 2006 Author Share Posted March 16, 2006 goldilocks<{POST_SNAPBACK}> May cheesecake pala ang Goldilocks!?! Anong flavor? Quote Link to comment
Spurt Posted March 16, 2006 Share Posted March 16, 2006 new york cheese cake ng Claudette's is our official gifts when visting clients, sarap! Quote Link to comment
noyers Posted March 19, 2006 Share Posted March 19, 2006 I like Baguio Strawberry Cheesecake from Chef d' Angelo.. Quote Link to comment
Wyld Posted March 21, 2006 Share Posted March 21, 2006 This second one is by Gerald Gan. Dubbed as the supermodel of cheesecakes by dessert enthusiast Lori Baltazar (the photos were taken by her)-- pure cream cheese seductively melting in your mouth (eat at room temp)! 8"round for PhP 800, you can email him at raiyfe@yahoo.com for your orders.<{POST_SNAPBACK}> Bibili ako nyan next wk. Quote Link to comment
vernie Posted March 21, 2006 Share Posted March 21, 2006 How does it set w/o gelatin? <{POST_SNAPBACK}> hi everyone! i'm a newbie, but i'll contribute my $0.02 as i have some experience with cheescakes. as far as i know, cheesecakes that use gelatin are made primarily of CREAM (little bit of cream cheese to call it "cheesecake"); hence, they require require refrigeration to set. cheesecakes that are made primarily of CREAM CHEESE don't require gelatin because it has some egg in it and sets after it is baked. by "primarily", i mean its the ingredient that comprises the greatest part of the cake batter, in proportion to the other ingredients. obviously, cream-based cheesecakes are cheaper because they require cheaper ingredients and don't require oven time. personally, i prefer the baked cheesecake. it tastes more...decadent. fyi, as far as i recall, all the cookbooks i've read by better-known gourmets don't use gelatin in their recipes. the recipe that i've developed over the years is based on the cheesecake recipes of a female better known for her cookie franchise. and yes, i don't use gelatin in it. the next time i bake cheesecake, i'll try to upload some shots. Quote Link to comment
Gideon Posted March 22, 2006 Author Share Posted March 22, 2006 hi everyone! i'm a newbie, but i'll contribute my $0.02 as i have some experience with cheescakes. as far as i know, cheesecakes that use gelatin are made primarily of CREAM (little bit of cream cheese to call it "cheesecake"); hence, they require require refrigeration to set. cheesecakes that are made primarily of CREAM CHEESE don't require gelatin because it has some egg in it and sets after it is baked. by "primarily", i mean its the ingredient that comprises the greatest part of the cake batter, in proportion to the other ingredients. obviously, cream-based cheesecakes are cheaper because they require cheaper ingredients and don't require oven time. personally, i prefer the baked cheesecake. it tastes more...decadent. fyi, as far as i recall, all the cookbooks i've read by better-known gourmets don't use gelatin in their recipes. the recipe that i've developed over the years is based on the cheesecake recipes of a female better known for her cookie franchise. and yes, i don't use gelatin in it. the next time i bake cheesecake, i'll try to upload some shots.<{POST_SNAPBACK}> Thanks for the info. Quote Link to comment
hottlipss Posted March 27, 2006 Share Posted March 27, 2006 (edited) I have this to die for recipe from a best gal friend and I've tweeked it some... what makes it different is the crust...I make mine with graham crackers (or chocolate cookie crust) with chopped macademia nuts and coconut flakes. I mix the cream cheese with ricotta cheese and whip cream then top it with blueberries or strawberies...you can use a mixture of berries if you like. I'll take a picture of it next time I make it... I bake it in a water bath and then refrigerate after...it comes out delicate and melts in your mouth type of texture my friends always requests for it and they've even suggested that I sell it...I just make it for them na lang when they are craving for it Edited May 6, 2006 by hottlipss Quote Link to comment
Gideon Posted March 29, 2006 Author Share Posted March 29, 2006 Di ako nakatiis nung isang araw, kumain ako ng Blueberry Cheese cake ng red Ribbon. Bili ako this coming month ng New York Cheese Cake for a birthday party. Quote Link to comment
pitbull69 Posted March 29, 2006 Share Posted March 29, 2006 I like the cheesecake in Itallianis. Not so creamy.<{POST_SNAPBACK}> I liked them too, baked NY cheesecake nila. They are flown in from the US. medyo pricey nga lang, I think gumastos ako ng P300+ for 1 slice but it's a huge slice! good for 3 persons na yun... haayyy, nakakagutom! I'll bake one when I get home this morning. Quote Link to comment
starcraft Posted March 30, 2006 Share Posted March 30, 2006 Baked cheescake? The Old Spaghetti House's cheesecake is my favorite so far. It costs a whooping 130 bucks though... I heard they import it from The Cheesecake Factory Quote Link to comment
tessa215 Posted April 1, 2006 Share Posted April 1, 2006 am not of a cheesecake person, just learned to eat it recently but the best i tasted so far comes from two places.1) get the Blueberry Cheesecake or Mango Cheesecake at Becky's - very good and not at all pricey. and 2) the Blueberry cheesecake from that Chinese Teahouse at Baguio City. Quote Link to comment
señor_bugoy Posted April 27, 2006 Share Posted April 27, 2006 masarap yung raspberry cheesecake ng burgoo... Quote Link to comment
budhaman Posted April 27, 2006 Share Posted April 27, 2006 Cheesecake Factory makes the best cheesecakes! yummy! Quote Link to comment
MTBfreaK Posted May 8, 2006 Share Posted May 8, 2006 dulce de leche cheesecake from chezcake factory... or that strawberry cheesecake frm that resto near times square nyc Quote Link to comment
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