Yes, we cheesecake steep time?

submitted over 5 years ago by frantikfeet

Just curious. Made a mix last night and wondering how long it needs to steep for. And is it normal to taste like utter shit after just a day? I'm trying to find a really cheesecakey recipe, but every cheesecake I've tried so far has not tasted good at all.

Comments

2 points

by kontraventionover 5 years ago

I can usually taste it off the shake if I'm not using a tiny amount (<0.5%), but it definately developes into something better around day 4/5, fully steeped like 7-10 days. What % did you mix and what recipe?

If you have the ingredients try the cheesecake trinity on this sub and play around from there.

1 points

by frantikfeetover 5 years ago

I think I have the ingredients... 3% yes, we cheesecake 2% NY cheesecake 1% cheesecake (Graham crust)?

My only problem is TPA cheesecake(Graham crust) tastes like feet to me. I wonder if it'll be better in this?

1 points

by kontraventionover 5 years ago

Yeah that may be an issue then. Got TFA graham cracker clear? Won't be the same but it should put a crust element in there. Or even CAP sugar cookie possibly.

1 points

by frantikfeetover 5 years ago

No on the Graham cracker but I do have sugar cookie. I'll play around a bit and see what happens. I made a cake batter cheesecake I'm waiting to see how that comes out

1 points

by frantikfeetover 5 years ago

2.75 yes we cheesecake/ 1.5 NY cheesecake/ 1 cream cheese icing/.5 super sweet

3 points

by jasone414over 5 years agoProud Sidebar Reader!

That recipe is basically all cheese. I wouldn't expect it to taste very good ever. Try adding something for an accent, preferably a fruit but a caramel might work also.

1 points

by frantikfeetover 5 years ago

What percentage would you suggest for like a strawberry or raspberry

1 points

by apocalypticdiynewbover 5 years ago

Those percentages of cheesecake shouldn't taste bad after a day. The LA cream cheese icing might need to calm down some with a steep though.

1 points

by kuri_sanTouover 5 years agoDiketones, Schmiketones

I really need that LA Cream Cheese Icing. I've only heard good things about it

2 points

by Fedorausover 5 years ago

minimum 3 days imo

2 points

by QueenBuzyBeeover 5 years ago

TPA Cheesecake Graham Crust is actually just the crust and not the cheesecake. There are other crust possibilities, but you will have to adjust the %.

If your mix tastes like utter crap off the shake, it will most likely taste like utter crap after a steep. What exactly did you mix (% and vendor)?

There are plenty of great cheesecakes on ATF (a lot with fruit, which can be omitted). What have you tried and what kind of a cheesecake are you going for? If you’re looking for a bit of a sour cheese bite, HS Italian Cream would definitely help you get there.

1 points

by essellarover 5 years ago

> TPA Cheesecake Graham Crust is actually just the crust and not the cheesecake.

No. Just no. A Graham cracker crust for a cheesecake is just graham cracker, butter and sugar. Cheesecake (Graham Crust) has the "Graham Crust" in parentheses for a reason. It's a cheesecake. It has flavour components that disagree with some people, and it's more crust-heavy than most, but it's a cheesecake. Whether it's a good one or not is another question, but it is not just a crust.

1 points

by EdibleMalfunctionover 5 years agoI found my thrill on Blueberry Hill

What percentage did you use?

1 points

by apocalypticdiynewbover 5 years ago

I use it at 3% and it's fine off the shake. Gets better each day. After a week I don't notice any more change.

1 points

by apocalypticdiynewbover 5 years ago

Try making daveberry cheesecake or yes we strawberry cheesecake Both really good recipes.

1 points

by frantikfeetover 5 years ago

I'd like the strawberry cheesecake but I don't have yogurt 😕

1 points

by kuri_sanTouover 5 years agoDiketones, Schmiketones

Just pick up WF Strawberry Cheesecake

1 points

by frantikfeetover 5 years ago

I do have it. Trying to think of something to do with it