• RememberTheApollo_@lemmy.world
    29·
    9 days ago

    Basque? That ought to be in there. Had one in Barcelona that was amazing. Tried to make one at home and it just seemed flat compared to the Spanish one.

  • Firebirdie713@lemmy.blahaj.zone
    27·
    9 days ago

    No Italian ricotta cheesecake? For shame!

    I kid, but I seriously recommend people try it. Crust optional, filling is a combo of ricotta and marscapone cheese with butter and sour cream. Wonderful as-is, but even better with strawberry or raspberry sauce.

      • Jorn@sh.itjust.works
        5·
        8 days ago

        Luckily there is a rule for that. You just add an “e”. Germans will know when they read Kaese that it means Käse(cheese).

        ä=ae ö=oe ü=ue

        And bonus ß=ss

    • gramie@lemmy.ca
      35·
      8 days ago

      I don’t remember if German rules are the same as French, but in French you don’t need to include accents when something is written in capital letters.

  • julianwgs@discuss.tchncs.de
    13·
    8 days ago

    German here 👋 When I ate my first American Cheesecake in the US I actually thought that something was wrong with it and I let the others at my table which were all Americans taste as well. They all said it was alright. It was pure sweet and almost inedible for my German cheese cake taste. I never ate one after that experience 😅

    • Hanrahan@slrpnk.netEnglish
      2·
      8 days ago

      I went to the US in the early '90s, I tried a McDonalds to see if it tasted the same as an Australian version, i couldn’t eat it, I had one bite… went wtf, again, gagged a little and gave up, the bun was toxic sweet. i initially assumed it was a joke that staff had played, putting sugar on the burger becase of my accent or something but no that’s just how sweet it tastes apparently

      That same influence in The Philippines, the bread there is mostly inedible, so sweet, similarly pastas etc

  • sqauffle@slrpnk.net
    71·
    8 days ago

    Get the fuck out of my face with any cheesecake that doesn’t have a graham cracker crust I love cheesecake but I can’t abide any diversity of opinion on this matter

    • gramie@lemmy.ca
      161·
      8 days ago

      In my experience, Japanese baking tends to look perfect but fall very short on flavor and texture.

      They also generally like things less sweet and less rich (i.e. butter, cream) than westerners and cheese is not even worth the calories.

      • tiramichu@sh.itjust.works
        4·
        8 days ago

        Japanese confectionary has two distinct lineages, wagashi which are the traditional Japanese sweets produced without sugar or chocolate, and modern confectionary which is western-influenced.

        Personally I dislike wagashi (mostly) but love modern Japanese sweets, because it feels like they’ve taken famous desserts from around the world and made them just that little bit lighter and airier, which is very much to my taste.

      • wonderingwanderer@sopuli.xyz
        3·
        8 days ago

        It sounds like you’ve only tried the baked goods from the konbini. Yeah, Famima baumkuchen is gonna require a beverage to help it go down.

        But go to an actual bake shop in Japan, and they take as much pride in their craft as anyone else in Japan. There’s a reason the Japanese have earned a reputation for excellence.

        Also, while you’re correct about Japanese desserts being less sweet, that’s part of the reason I like it. It isn’t as nauseatingly sweet as the stuff in the US, which loads everything with sugar. Japanese cuisine in general is about subtle, delicate, balanced flavors, not overpowering your taste buds.

        Even in Europe, desserts are more balanced. In America, it’s like you’d think the sugar lobby was entrenched in politics or something, with how ubiquitously everything is over-sugared.