i feel like the only reason why cheesecakes are a "hard" dessert is because they still put it in the schizohat and the waterbath... who told you thats how u need to steam it. literally put a pan with water in the rack under the cheesecake and you dont have to do any of that craziness

>>21504807 (OP)
>literally put a pan with water in the rack under the cheesecake and you dont have to do any of that craziness
No.

Shut up.

You don't know anything about this subject.

Just shut it

>>21504807 (OP)
What's that stuff on top of the cheesecake? Fermented jizz?

or (you) could make it the superior basque way and not have to deal with any of that at all

>>21504824
but why

>>21504834
don't have to worry about cracking
don't have to worry about fucking around with a crust
the browning is caramelization that works really well with cheesecake flavor

It's a fucking cake of cheese

>>21504807 (OP)

>>21504840
you make a good point. the graham cracker or shortbread crust feels unnecessary on most cheesecakes, especially when the basque method gives you sweet and slightly flaky/crunchy bits anyway

>>21504843
aluminum foil i assume

>>21504807 (OP)
I've made it without a water bath and it turned out great. Only one small crack on the top but who cares. It was for a family gathering and no one cared. It was delicious.

>>21504824
I wonder if that anon managed to make one or attempted suicide after the hundredth failed cake.

>>21505020
he just might attempt suicide if he makes a basque cheesecake and realize how simple things could actually be after 100 failed new york style cheesecakes

>>21506354
the basque cheesecake is what he failed at

>>21506360
how the fuck do you fail at a basque cheesecake?
you mix everything together, throw it in a cake pan, and pop it into an oven until right before it goes from brown to charcoal black
literally the easiest way to make a cheesecake

>>21505020
after a while a thread said one did finally come out successfully

>>21504807 (OP)
Cheesecakes aren't hard if you can just follow instructions.
The reason you use a water bath is to limit the temperature the cheesecake bakes at, to a temperature lower than boiling. You want the top of the cake exposed to the oven air don't cover it. The bottom of the cheesecake pan also cant be touching the bottom of the water bath so you gotta put a rack in the pan or something. Having a pan in the oven for moisture is not the same thing.
Cheesecakes crack for a few reasons. You either over mixed the batter, cooked it without a water bath, cooked it too hot, cooked it for too long, opened your oven door/took it out too early, or a combination of those reasons. Don't do any of those and your cheesecake will be perfect.

I won't share my recipe but I'll give you some tips that will make any recipe better. however many eggs you add normally, add 2 or 3 extra yolks.
combine the sugar and cream cheese and use an electric mixer or whisk to cream them together, then only use a wooden spoon/rubber spatula for the rest of the ingredients and only mix to incorporate. Don't go crazy you'll crack the cake.
Add the juice of a small lemon or half of a large lemon to the mix this will help everything come together and will help with the setting of the cheesecake
Don't bother with a silicone water bath sheath for your spring form pan it will change how the cake bakes just use foil BUT use the extra wide foil. If you use regular foil you will have to use 2 pieces and it will leak and make your crust soggy.
Use salted butter in the crust.Extra Butter no need to pre-bake just press it in on the bottom only, not the sides unless you're gay then do the sides, but just pour the mix right on top of the crust. Use Graham crackers.
Grease the fucking pan before you do that also
Bake it for one hour and shut the oven off and leave the cheesecake in the oven until it is completely cool, do not crack the door
If your oven is shit your cheesecake will still crack due to heat loss.

>>21507422
you dont have use a waterbath and mine doesnt crack. did u listen at all? ive been making my cheesecakes without it because it's a waste of effort.
extra pan. with water. under the rack woth the cheesecake. i have only gotten cracks 2 times. my first timr making cheesecake and the other time when i moved so i wasnt used to my new oven.
dont do this to yourselffff.
also
>lemon juice
r u crazy?? show me your cheesecake. NOW.

I pressure cook mine in a large pressure cooker. Then chill innafridge. Works for us. Pressure cook the strawberry compote, too.gw0hh

>>21507422
>I won't share my recipe

Well fuck you then, dick muncher

>>21508070
his recipe probably sucks.
the only think i forgot to add was the u have to let oven cool completely to the touch before opening at all and let it get to room temp bc i dont need to remind myself that

>>21508060
>did u listen at all?
No you're stupid why would I?
>>21508070
its the best cheesecake ill make a thread when i get my camera situated and you can hold me to that and ill share it there but not in this idiot's thread.

>>21504824
Let’s talk about initial inventory cost: if you have none of the ingredients you’re down more than 14 - 30 or so not accounting for labor and energy costs - we’re gonna need to see that con Ed bill for no comparative reasons at all ofc . It’s only on your second usage you’d net less than 14 or so (accounting for the leftovers etc)- also where you buying 5 eggs for 1.99 go get your self trader Joe’s eggs 12 for 2.99 (but also where you getting 5 eggs for 1.99 i yet have to meet this beautiful rare oddity in the wild) . If you’re planning on a redo or already have 3/4 of the ingredients definitely one to make - otherwise initial cost comes close to grace and you can enjoy sweet sweet minimal labor and a cute date with a loved one + drinks are also A1 - plus you experience Ktown p.s : if you walk there you digest, avoid transport fees + bonus: 10k steps+ - what is this you say? Cost is in the eye of the beholder mmhmmm. Couldn’t agree more - Great job nonetheless, thank you for putting this together and basque cheesecake is a tricky one - would definitely steal bites from yours when no one’s looking