Air fryer Baked Potatoes are so easy to make, the I wished found out when I got an air fryer a while back. All you need is a potato, olive oil, seasoning, & foil to make. The only downside, it takes almost an hour to make in the air fryer

      • Synapse@lemmy.world
        3·
        2 days ago

        Just for you:

        Zutaten für den Mürbeteig:

        • 200 g Mehl
        • 0.5 Pck. Backpulver
        • 1Ei(er)
        • 75 g Zucker
        • 65 g Butter
        • Fett für die Form

        Zutaten für die Füllung:

        • 200 g Zucker
        • 1 Tasse Ölkleine Tasse à 100 ml
        • 4 Ei(er)
        • 0.5 Liter Milch
        • 1 Pck. Vanillinzucker
        • 1 Pck. Vanillepuddingpulver
        • 1 kg Quark
        1. Für den Mürbeteig das Mehl, Backpulver, 1 Ei, Zucker und Butter verrühren und den Teig dann in 2 Hälften teilen. Eine 28er Springform einfetten und mit der einen Hälfte den Rand formen und mit der anderen Hälfte den Boden auslegen.
        2. Für die Füllung alle Zutaten in einer großen Schüssel vermengen und in die Form geben. Die Füllung ist sehr flüssig und verteilt sich somit von selbst.
        3. Den Kuchen im vorgeheizten Backofen bei 175 °C Ober-/Unterhitze ca. 1 1/4 Std. backen (sollte er zu dunkel werden, einfach Backpapier oben drauf legen).
        4. Nach der angegebenen Backzeit den Ofen ausmachen und den Kuchen über Nacht zum Auskühlen einfach im Ofen stehen lassen.
        • AA5B@lemmy.world
          1·
          2 days ago

          Thanks. Looks pretty good. Measurements might be tricky - I’ll have to see if I have a food scale but things measured as one packet will be a real challenge. And some of our ingredients aren’t translating into terms we use ………

          What is “0.5 Pck vanillin sugar”?

    • huquad@lemmy.mlEnglish
      8·
      3 days ago

      What the hell is wrong with you? Do you know how much you just made my mouth water! Added to my list

    • Nighed@feddit.ukEnglish
      11·
      4 days ago

      Dangerous though. I put on so much weight when I was cooking a tray of flapjacks for myself weekly… So easy!

    • diablicja@lemmy.zip
      8·
      4 days ago

      Good cheesecake is easy to make, great cheesecake is very difficult. It’s the only cake I struggled with because I refused to adjust my grandma’s recipe but I didn’t have her know-how. The temperature, acidity, moisture and fat content of the quark, gently folding the beaten egg whites into the dough… It was worth it though, it’s still my favourite and nothing comes close.

      • Feathercrown@lemmy.worldEnglish
        4·
        4 days ago

        It’s funny because I would be the same way, yet our grandparents probably adjusted their recipe all the time.

      • BeBopALouie@lemmy.caEnglish
        3·
        4 days ago

        I have always stayed away from cheesecake because there are two styles. The soft type I did not know existed until my dad bought some for me on a trip at a restaurant (I was a kid). I spit it out and said this is not cheesecake. Of course, he made sure that that was the style that was always bought in the house from then on in. All I know is one is soft and icky (to me), the other is a lot firmer sort of like cheese. Is there a way to determine which is which as I would like to get some more again, but the correct type.

        • diablicja@lemmy.zip
          5·
          3 days ago

          Some people try to pass no-bake-quark-jelly as cheesecake, I assume that’s what you mean because it is, in fact, soft and icky and has a texture of a jelly that’s too ashamed to admit its identity. Unfortunately real, baked cheesecake is also subject to opinions and preferences. For example I like it to contain raisins and candied orange peel and maybe a little grated lemon peel. But I know people who shudder at the idea of raisins in, really, any food item at all. Some people like their cheesecake to be creamy and moist, and - like the recipe above - add extra milk to the quark. A cheesecake like that will be very light coloured in the middle (on my recent trip to Frankfurt, this was the only kind I could find). In general, the darker the drier. Best of luck in your search!

          • AA5B@lemmy.world
            1·
            2 days ago

            For cases where I’ve seen this and know the answer, you nailed it. No bake whatever are even easier to make and not as rich. I don’t know if anyone actually prefers them but people seem to prefer making them and some people feel less guilty eating them

          • BeBopALouie@lemmy.caEnglish
            3·
            3 days ago

            I am one of those boring people (also a tad autistic) who is so picky that I annoy myself. The cheesecake I like is plain cheesecake (no this or that added) that is very firm and tastes like cheese somewhat with a crumb bottom. Other than that I don’t know. I really like your comment on how it’s to ashamed to admit its identity.

            • diablicja@lemmy.zip
              4·
              3 days ago

              Thanks! If you like firm cheesecake your might want to learn baking it yourself. The firmness comes from high quark content, which is expensive if you’re trying to run a business, so it’s increasingly hard to find in mass produced cakes. On the other hand, baking a decent cheesecake on a crumb bottom isn’t very hard at all. One way or another, I hope you’ll be reunited with your perfect cheesecake :)