#cooksky 🍽️🍜 Basque cheesecake incoming: made in the magnificent @nethertonfoundry.bsky.social deep 9” cake tin, which is the only tin I’ve found that is tall enough to support the recipe I like best (Petra Galler). www.netherton-foundry.co.uk/Christmas-ca...
Oooh. Now I want Basque cheesecake
They are so good. Going to serve with blackberry compote.
OOh you're killing me! I live in Washington it's blackberry season now and I love blackberries. Maybe if you could just hand it to me through your computer screen and I can grab it from here... lol ENJOY
Thank you! 😁😊
You're welcome! :)
That looks delicious, enjoy!
Thank you! I will post when I serve, too.
👍🏻
Posted!
I miss cheesecake.
🫂
Oh oh, a croissant only has 26 carbs, and as long as I eat it with a protein and fiber, I can enjoy a high quality pastry (once in a while of course) It's the little things.
I got smaller plates recently so that I have better portion control especially for dessert. I love it so.
I've started, taking a bite or two of dessert off my husband's plate. 🤷
Baked cheesecakes are the best
So good
Gorgeous
Thank you!
I've still yet to try this. I'm kind of a cheesecake snob, but I definitely want to give this a go sometime.
It has a very custard-y texture. I also love a Japanese soufflé cheesecake - really I love all the cheesecakes - but we have guests coming and I didn’t have time to chill anything, and this is convenient because you serve room temperature.
Does it taste burnt?
Caramelized, more. The innards are like a soft custard.
I want to try the Japanese kind too. I'm sure I'd like them both, but I have a strong preference for the really dense New York style cheesecake.
Which I also love. Ideally marbled.
A £50 cake tin though
I use it a lot, and it’s indestructible … cost per use for me is small.
And (if you have any and they are so inclined) your kids and grandkids will be able to use that tin.
You can’t kill it with a stick.