@primesuspect voted cookies, pretty sure his vote counts at least twice
While I'm leaving my vote for cheesecake up, this is really the easier thing. Cookies are delicious as long they are not the hard, dry abominations that overbaking gives.
Im not worried about bringing cheesecake. Anything I make will need at least a napkin if not a plate.
@Stack said:
Cheesecake won, now to make a few! If anyone wants recipe input now is the time
My only rules about cheesecake:
No flour in the filling!
1:1 ratio of eggs to 8oz cream cheese packets seems to me the perfect balance. Recipes that don't use this ratio tend to be inferior, IMO.
Crust must be made of graham crackers or a similar material. I recently had a Biscoff cookie for the first time and joked it would make a delicious cheesecake crust.
I highly recommend a water bath during baking for optimal texture and to prevent the eggs from curdling. My cheesecakes never came out "right" until I started doing that. It doesn't take much, 1/4" of water in a larger sheet pan with the baking pan set in that is all you need.
I'll also recommend blind-baking the crust for ~10 minutes to give it some firmness, especially if you're making it on the thicker side.
For ease of making this, don't feel some rigid need to make a round cheesecake. Get the biggest rectangular baking dishes you have so that you can whip out big batches. With a 13x9 pan, using a recipe that had 3 eggs and 24oz of cream cheese, I find you end up with a cheesecake about 3/4-1" high that comfortably serves 20-24 people a good size slice. You can make it thicker by scaling up the recipe and then everyone gets pieces that are smaller width and lengthwise, but there do need to be adjustments to the cooking time as you do that.
Cheesecake is dense, each ~2x2x1 slice is the caloric equivalent of twice the volume in cookies, so you could probably make enough cheesecake for everyone with plenty to spare with 2 4-egg 13x9 batches or 3 3-egg 13x9 batches.
You have more stipulations surrounding cheesecakes than you did for your own wedding. Not to mention that you have more "recommendations" about this pastry than you have ever had about decor, clothing, vacations, family conflicts, pets or weekend plans in our entire relationship.
I thought I was second to beer. Turns out, I am third to cheesecake.
I wrote that 14 years ago and it could use some slight tweaks and sweet lord could the writing douchiness be toned down...but the skeleton is very solid.
@Stack said:
Lemme just be more specific with my meaning. I am going to make a regular cheesecake. Any other flavors does anyone want? Like chocolate, berry ect...
Comments
SOFT BAKED BAGGED COOKIES = ??????
Im not worried about bringing cheesecake. Anything I make will need at least a napkin if not a plate.
......a tie?
I cast my pie vote towards cookie
lol hard pass
Cheesecake won, now to make a few! If anyone wants recipe input now is the time
How did it win I moved my vote to cookies ?
No moving votes, cause then it opens that up to anyone moving votes
http://allrecipes.com/recipe/7307/mini-cheesecakes-i/
My only rules about cheesecake:
I highly recommend a water bath during baking for optimal texture and to prevent the eggs from curdling. My cheesecakes never came out "right" until I started doing that. It doesn't take much, 1/4" of water in a larger sheet pan with the baking pan set in that is all you need.
I'll also recommend blind-baking the crust for ~10 minutes to give it some firmness, especially if you're making it on the thicker side.
For ease of making this, don't feel some rigid need to make a round cheesecake. Get the biggest rectangular baking dishes you have so that you can whip out big batches. With a 13x9 pan, using a recipe that had 3 eggs and 24oz of cream cheese, I find you end up with a cheesecake about 3/4-1" high that comfortably serves 20-24 people a good size slice. You can make it thicker by scaling up the recipe and then everyone gets pieces that are smaller width and lengthwise, but there do need to be adjustments to the cooking time as you do that.
Cheesecake is dense, each ~2x2x1 slice is the caloric equivalent of twice the volume in cookies, so you could probably make enough cheesecake for everyone with plenty to spare with 2 4-egg 13x9 batches or 3 3-egg 13x9 batches.
Asceticism is en vogue, it seems.
While your cheesecake rules sound delicious, my only rule about cheesecake is that it needs to get in my mouth right the hell now.
It's Trump's America now, austerity begins at home.
I concur!
no pie, and now no cookies.
You have more stipulations surrounding cheesecakes than you did for your own wedding. Not to mention that you have more "recommendations" about this pastry than you have ever had about decor, clothing, vacations, family conflicts, pets or weekend plans in our entire relationship.
I thought I was second to beer. Turns out, I am third to cheesecake.
If anyone knows of any burn clinics in the area I am in dire need of one for some reason.
@RyanMM I got you https://en.wikipedia.org/wiki/List_of_burn_centers_in_the_United_States#Michigan
:slow_clap:
So actual recipes?
@Stack I can hook you up, what is your final choice?
https://everything2.com/user/RyanMM/writeups/Cheesecake
I wrote that 14 years ago and it could use some slight tweaks and sweet lord could the writing douchiness be toned down...but the skeleton is very solid.
"For the past 4 years, I've strived to become something of a cheesecake connoisseur." ???
Lemme just be more specific with my meaning. I am going to make a regular cheesecake. Any other flavors does anyone want? Like chocolate, berry ect...
Cherry.
Cookie ?
Can you make something like an Oreo sandwich cookie with cheesecake filling?
So its in its waterbath, first time using that method