AbbieXcat reminded me of this.
My 16 year old daughter decided to make me cheesecake.
She followed the ingredient list spot on (apparently) and I was eagerly awaiting it as I LOVE cheesecake.
The cookbook/making cake book she was using was the one she had in school and I remember the amount of times I had lovely rice crispie cakes or flapjack to eat, so I was getting more impatient for the cheesecake.

When I finally got a bit (seemed like 5 hours later), I was given a plate with nearly half a cheesecake, good girl, she knows how much I like it and has given me a proper slice.
I bite into it and promptly nearly throw up.
The ingrediants and 'making' instructions had recommended to use soft cheese such as Philadelphia.
I had a cheesecake made with philadelphia soft cheese.

She made it correct according to the book, but the school were doing it wrong!
(Mensa Reject has gone out, I'll be back on, Fri 16 Jul 2010, 2:09, 13 replies)

But, but, but...
...Philadelphia is exactly the right cheese to use to make a cheesecake.
( James Joyce is sucking my blister, Fri 16 Jul 2010, 5:41, closed)

Indeed.
Or Marscapone, its evil high-calorie twin.

Just so long as it wasn't philadelphia with onions and chives. That wouldn't go down well in a strawberry cheesecake.
( moogthedog, Fri 16 Jul 2010, 6:38, closed)

mascarpone

( Sextant goes to him is emotionally erect, on this day, Sat 17 Jul 2010, 17:58, closed)

+1 for the bafflement
That's what I've used to make cheesecakes in the past. They tasted ok to me.

Were you expecting stilton perhaps?
(flimflam_machine, Fri 16 Jul 2010, 10:50, closed)

Maybe she use the garlic and herbs version?

( shinyshinyscalp less a man, more a way of life, Fri 16 Jul 2010, 17:41, closed)

bowk!

(flimflam_machine, Fri 16 Jul 2010, 18:20, closed)

It just tasted totally bloody wrong.
Maybe she didn't blend it or mix it properly or something, but it was just wrong.
(Mensa Reject has gone out, I'll be back on, Fri 16 Jul 2010, 22:43, closed)

She did bake it, right?
Many people seem to take issue with the notion that cheesecake should contain cheese, or that being a cake it gets baked.
( James Joyce is sucking my blister, Tue 20 Jul 2010, 3:12, closed)

That's what me mum uses.
She is a pretty average cook by most standards I'll readily admit but she does one thing very well, and that's cheesecake. She makes the best cheesecake I've ever eaten. I'm yet to eat a better version anywhere.
(kenzillion, Fri 16 Jul 2010, 7:03, closed)

Hmmmm
Could it just be she didn't make it right. Philadelphia makes excellent cheesecakes (baked or chilled varieties).
Try getting her to make it at home with you reading the instructions.
( number5 has been fighting tramps and losing., Fri 16 Jul 2010, 8:32, closed)

cheese straws
I was sent to school with a lump of cheddar to make my cheesecake with. Stupid div ended up making cheese straws while everyone else made lovely cake. Still I can't blame my mum as I did just ask her for some cheese for cookery and that's what she bought!!
(mr_spongmonkey, Fri 16 Jul 2010, 12:00, closed)

Hmm, seems that philadelphia is the right stuff to use then by everyones comments, but this did not taste right at all, the instructions said to use what was put in, but it just tasted like philadelphia on digestive biscuits.
Not nice.
(Mensa Reject has gone out, I'll be back on, Fri 16 Jul 2010, 22:40, closed)

Recipe
My baked cheesecake recipe calls for philadelphia and cottage cheese. Did she forget the sugar? Did she put in any flavouring - vanilla essence is a must. I've not made it for a while so I'm not sure of the exact amount of sugar needed, but here's my recipe:

1 large tub of philadelphia
1 regular size tub of cottage cheese
100g of sugar (taste it and see if it's sweet enough - if not put more in)
4 eggs
teaspoon of vanilla essence (or more to taste)

1. Put all of the ingredients except the eggs in a mixing bowl
2. Separate the egg yolks and add them to the mixing bowl
3. Put the egg whites in a different mixing bowl making sure you've got no yolk at all
4. Mix all of the ingredients well - check if it's sweet enough, add more sugar if necessary
5. Beat the egg whites until you can just turn the bowl upside down without them moving
6. Slowly fold the egg white into the rest of the mixture, making sure not to knock the air out
7. Pour the mix onto a digestive biscuit and butter base (you want the biscuit crumbs damp and well compacted)
8. Bake at 170 for about 25 minutes (keep an eye on it to make sure the top doesn't go too dark - you want a golden brown colour)
9. Leave it in the fridge for as long as you can without eating it (it's a lot better once it's chilled overnight)

It's lovely on it's own but would probably be pretty nice with a coulis.

Low fat Philli works just as well as full fat.
(mmm....beer, Sun 18 Jul 2010, 16:50, closed)