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you mean the pastry shop cheesecake i posted here you believe it is baked one?

yes. sure 300 gm cream cheese 200 ml whipping cream 70 gm powdered sugar i sachet of powdered gelatin on 30 ml of hot water half cup of sour cream..

Hello I am making a No-Bake cheesecake, and I have a major problem to achieve the correct texture like the pastry shops do it.. as a picture is worth a thousand words, I am attaching the texture of the pastry shop cake and mine, the shop cake texture is almost like the baked one, creamy and...

my friends loved it actually, and they were sharing pieces of their choices to taste all flavors.. :lol:

i made it a 4 seasons cheesecake

thank you all for these great tips, I will try Gelatin now, hope it works well :chef:

Hello I want to make slices of cheesecake like this, but I wonder how to make the caramel and strawberry topping to be stable layer like this and not be spilled on the side of my slices? regards

thank you all for your help.. regards

thanks for reply if it was no bake it would be easy, the thing is it is baked one.. is there is a possibility that after baking and chilling the cake he use pastry bag and fill it with pre-baked cheese and fill the jars?

Thanks for reply, I tried google and found all for non baked, and the baked one was using the jar inside the oven which is not the technique used here to have same plating shape and texture..

Hello this is my first post here and I hope I am in the right place to ask for your help in this, this photo is for a BAKED cheesecake from a local store, I know exactly how to make a perfect baked cheesecake and did many already in a spring pan and all were very delicious and rich.. I wonder...