Cheesecake: Round 2-The Taste Test

This cake is absolutely delicious. The top few mm are firmer and the rest is firm and creamy.

Missteps:

The crust is hilarious and sort of ruins the cake, I think. It is not terrible, as it is made of three ingredients that are all quite edible on their own. It is just not delicious, which is the ultimate goal of a cheesecake.

The one lemon was not enough for a tripled recipe.

The half package of cream cheese was absorbed by the tripled recipe and offered no noticeable flavour enhancement while still contributing 22.5 g of fat.

(The absence of extra firm silken tofu is clear, but after a few days in the fridge is stopped mattering. After a cost/benefit analysis, I think I will continue to use the $1.50 tofu for future attempts.)

The texture still is not right, but I do not think that the tofu texture is the problem. An ingredient, a step or a technique is missing...

Next time:

• Make a more appropriate crust;
• Use more lemon;
• Forget the cream cheese; and
  
• Do something (?) to improve the texture.