Baked vs Chilled Cheesecake

>>9019466
no shit sherlock. chilled isn't even fucking cheesecake to begin with

>>9019480
Well thats good to hear, everyone kept telling me chilled only because it was easier to make.....

Cheesecake is gross. Far too rich.

>>9019466
I tried baking once
it got uneven as shit

>>9019466
>So its been a decade since I've made cheesecake and forgot which one I used to prefer. The base is going to be ginger biscuits and lime on top (that could change).
>Something is telling me the baked version is usually the better version.
French (no bake) vs NY style (baked in springform in water bath are the terms you mean to say.

I have made some gingersnap crusted, gingery pumpkin cheesecake before, and it came out delicious. It used fresh ginger in the batter, I had to squeeze out some grated ginger in my seive for a good while.
What is _best_ about a ny style baked cheesecake is a velvety almost dry and mealy texture that happens to turn moist and melty luscious, a unique texture that melts on the tongue.
French cheesecakes have a mostly wet crust by the time you're done, and some recipes include a gelatin that has a funky texture, but they're cheesy good in a pudding kind of way, just the cheat easy version of a really good cheesecake. The top of a good ny style cheesecake recipe ideally has that cover up the cracks sour cream topping that would take very well to a lot of lime zest and juice for it.

>>9019587
Thanks for that, didn't know it was french.

I remember making some ginger base cheesecake in highschool with some sort of blueberry or blackcurrant topping from a tin. I know it sounds wrank but the tin was special filling that was actually legit.

I can't find it now so I'll just use something similar to yours but without the pumpkin cause I'm not ballsy. Also going to bake it.

>>9019495
>Cheesecake is gross. Far too rich.

This.