David Tamarkin
👤 SpeakerAppearances Over Time
Podcast Appearances
I like this.
So, two to three inches solid, and then in the middle, waterbed.
Waterbed.
Overbaking.
Yeah, the curds form, right?
I mean, it's not pleasant.
And I think it's particularly unpleasant with a bass cheesecake because the whole point of that bass cheesecake is to have, like you said, that dual texture caramelized on the outside.
You know, it's baked firm-ish, but inside should be so silky.
Custard-y.
Custard-y.
I mean, it should just be... And when you nail it, it's ethereal, I think.
Yeah, I love this couple.
I hope they're still together and still baking cheesecakes together.
Let's go to our next question.
Yeah.
All right.
We get a lot of questions like this at King Arthur.
How can I take the sugar out of this?
Can I cut the sugar down?
If you peruse the reviews of any of our bakeries, you will probably find someone in there who has claimed to have the sugar, you know, and that it worked.