Yah, I make cheesecake, what of it?

Well?

  • that looks tasty

    Votes: 1 20.0%

  • you're gay

    Votes: 0 0.0%

  • teach me how

    Votes: 1 20.0%

  • no really, you're gay

    Votes: 3 60.0%

  • Matt wants to trade some sausage for your cheesecake

    Votes: 0 0.0%

  • really, let's go antiquing

    Votes: 0 0.0%

  • start shipping some out already

    Votes: 0 0.0%

  • what stinky option?

    Votes: 0 0.0%
  • Total voters
    5
  • Poll closed .

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RockDoc said:
Nah, I started a new thread in sChat that will fill the hole left by this one. I kind of enjoyed the "I want to fxxx you pie" comments, but I understand. :meh: Is it within you moderate powers to drop the poll too, since it doesn't really fit with this stray's new home.
Click to expand...

you're talking to the king of "i wanna fxxx your pie comments"....
 
Cheesecake tech, this is what happens when you are doing an axle seal/bearing job till 3, then need to have a cheesecake ready for that night, doesn't have a chance to chill enough to set proper, even if you leave it out in -35*C for an hour and a half when it comes out of the oven. Always make your cake the night before or it will slump in the middle.

Photo 43.webp
Photo 43.webp
 
yuk, runny cheeze cake, I feel sorry for those that had to eat it!:flipoff2:
 
That's right powder-puffs. Time to bring some blueberry cheesecake holiday cheer to the 204. :)
Photo 44.webp
Photo 44.webp
 
we need a step by step!
 
^^^Looks tasty!

I brought some cheesecake holiday cheer to Coeur d' Alene last Sunday. This was my second time using your recipe with the 1/5 less cream cheese. I also only used 1.5 cups a sugar for a slightly less sweet taste and I used the same amount of eggs called for in the original recipe. Mine cheesecake had big cracks too, but I think that's a good trade off for not having a runny cake. I tried a piece while it was still warm but it definitely isn't as good as it is after it's fully chilled.:cheers:
 
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