Discussion in 'Archive: Your Jedi Council Community' started by Only-One Cannoli, Jul 26, 2011.
Master Jacen is trying to tell me that cobbler is better. I will have none of this.
Cheesecake. Cobbler has nothing on it.
Cheesecake > repairing shoes
(wtf is a cobbler?)
They're two entirely different desserts. It's like comparing Chocolate Cake to Pudding.
Both are very, very good to eat.
Viva Los Angeles!
Who the hell needs shoes, anyway?
EDIT: Why oh why do I wait to post my reply?
Exactly, chocolate cake > pudding in that comparison too. It is the law.
Strawberry or lemon cake > chocolate cake.
True. Cobbler has it's place in old folks homes and on the Denny's menu, but you can't compare the deliciousness of a rich, decadant cheesecake.
i'm not saying its better (although it totally is). i'm just saying that the cobbler i shall be crafting this eve will be delicious and better than your cheesecake.
There is no room for free speech on a matter this serious.
I have a cheesecake recipe that has produced the most delicous cheesecake this side of New York. People have promised me vast wealth for the last slice. And, no, that's not innuendo.
Yes, you can... cheesecake has the consistency of mud. It's like eating paste.
This is entirely dependent on the variety of cheesecake and on the variety of cobbler.
For example, peach cobbler > chocolate cheesecake
Raspberry cheesecake > apple pecan cobbler.
Katya, I would appreciate the recipe unless it is a secret.
A cobbler is like fruit with some budget topping made of biscuits?
Cheesecake > that easily.
Quality cheesecake. Not that crappy stuff they serve at Coco's. Good cheesecake is better than....cobbler.
It depends on the cheesecake and the cobbler. I like blackberry cobbler but I can only eat about one bite of it before going into a sugar coma, so I'd prefer cheesecake. But I hate cheesecake with flavors and whatnot mixed in to the cheesecake, so I'd probably pick any cobbler over that.
It's a thing with me.. I like texture in my food. Cheesecake is too mushy for me. Cobbler is crunchy.
Proper cheesecake is firm and a bit fluffy, not like "mud". There is plenty of texture in it. I think you've just had horrible cheesecake.
Yeah, almost every cobbler I've had was mushier than almost every cheesecake I've had.
If it's made right, it has a nice crunchy top/
It sounds like I've had crappy cheesecake, and you've had crappy cobbler.
It's so freaking simple, it's embarassing. This is perhaps the BEST cheesecake recipe ever. My mom gave it to me years ago and it's the only one I use. I always get compliments on it when I make it. You can add whever you want to the mix or just put stuff on top too. And, yes, it's from Dear Abby.
1/3 cup powdered sugar
1 1/2 cups graham cracker crumbs
1/4 pound butter or margarine (I like a more buttery crust so I generally up it a bit and pour it in slowly. If you overdo the butter, make sure to put a sheet of aluminum foil under the pan to catch the dripping)
Mix well: (I whip the crap out of this to get a good, smooth texture)
1 cup granulated sugar
3 eight-ounce packages Philadephia cream cheese
1 generous teaspoon vanilla flavoring
Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off oven. Remove cheesecake and top with one pint commercial sour cream (personal note, I mix in probably 1/4 cup sugar with the sour cream) and return to oven for another five minutes. Let cake cool.
I'm not a stickler for how it looks because I've made this in so many ovens that the temperature can get tricky and not cook the cheesecake all the way through. So I actually allow it to crack on the top to make sure it's done before I put on the sour cream topping.