Good NY cheesecake is hella smooth. The recipe I have has you let the batter drain through a sieve to get rid of extra air bubbles and it comes out fan-fucking-tastic.
I don’t know what this post was about in the first place anymore.
I’ve never had NY cheesecake. I might have to try it sometime though.
We’re arguing about whether or not cheescake is pie or cake or something else.
My husband says “neither.” I’m thinking that might be both.
Though really: it’s a custard filling on top a crust. It’s a pie. You even prebake the crust.
But it’s also a pie in the same way a hot dog is a sandwich. Technicality.
(it might also be a cake)
Cheesecake is not custard though. Custard has an egg base. Cream cheese amd sour cream base is not the same thing.
*swoops in* if key lime pie and pumpkin pie are pies, cheesecake is pie. (i have no idea what we’re talking about)
No. Cheesecake is not pie.
Why would you make a pumpkin cheesecake if it’s just pumpkin pie pie? That’s redundant.
Cheesecake has more of a cake consistency than a pie consistency.
Cheesecake is the liminal space between pie and cake. An unsettling grey
area that leaves us all questioning the purity of our food order. It
must be ritualized, contained, as all liminal times, places, and objects
are bracketed by our societies and religions. That is why we insist on
graduation ceremonies and funerals. There is no lemon meringue factory,
There is no angel food factory. Only cheesecake needs the rigid
structure of a factory.
Good NY cheesecake is hella smooth. The recipe I have has you let the batter drain through a sieve to get rid of extra air bubbles and it comes out fan-fucking-tastic.
I don’t know what this post was about in the first place anymore.
I’ve never had NY cheesecake. I might have to try it sometime though.
We’re arguing about whether or not cheescake is pie or cake or something else.
This is Not a Blog 