Why are the french like this

I only eat french-italian food.

I don't see the difference between our and g*rman cakes

Why isn't Greece here? That's where the cheesecake originated

based Spain

>twarog
>quark cheese
is this Any Forums or /usa/, retards have no idea its the same shit, the only differences can be how much did you blend it

I like the German one best.

I have recipe for basque one, need to try it one day
it is

share the recipe

fuck forgot where I put it

Attached: retard apu.jpg (238x192, 14.09K)

fren...

ok found it
it's not a traditional recipe but one changed a bit
>Ingredients
180 g digestives (or other cookies)
3 tablespoons butter
750 g cream cheese
1 cup (250 g) Greek yogurt
1 ¼ cup(250 g) sugar
6 eggs
1 ½ cup (400 ml) heavy cream
1 teaspoon salt
1 teaspoon pure vanilla extract

1. Preheat the oven to 200°C (400°F) with a rack placed in the middle. Butter the pan, then line it with overlapping sheets of parchment.

2. Grind the cookies; stir them together with the melted butter and press onto the bottom of the pan. Bake until the edges are just starting to take on color, around 6 minutes. Transfer to a wire rack and let cool completely (the crust will firm up and get crispier as it cools!). Preheat the oven to 220°C (425°F).

3. Beat the cream cheese, yogurt, and sugar until smooth and fluffy. Don’t stop mixing and add the eggs, one at a time. Stir in the cream, salt, and vanilla. The batter should be smooth and very liquid.

4. Pour the batter into the prepared pan. Bake until deeply browned with black spots all over the top and still very jiggly in the center, 35–40 minutes.

5. Let cool completely. It will collapse quite drastically as it cools. Chill in a fridge for a minimum of 8 hours. This wait ensures that the cheesecake reaches its perfect consistency. Serve chilled.
I got it from my psychiatrist who got it from rozkoszny.pl/en/basque-cheesecake-but-even-better/

>crackers
do americans REALLY????