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!

Not a fan of the ending myself but c’mon, it’s been a religious sci-fi since season one, dealing with prophecies, visions and existential questions. God was always going to be a part of the equation. Unless they revealed the nature of god being some machine or a more developed civilization, at which point they would never be able to finish the show because that wouldn’t be an answer but a whole new set of questions.

Before oil became common, lard was used - again, because of the high smoking point. The amount used is minuscule and actual lard (not bacon) doesn’t have a very strong aroma.

Do you add any fat to the dough? Fat is common in recipes but if you want really thin and supple crepes that don’t fall apart, there should be next to no fat.

And if there’s too much oil in the pan, it might prevent the crepe from sticking together.

I wish I could just give you a recipe but I’ve been eyeballing it for the past 30 years, since I learned it from my mum, who was also eyeballing it.

Skillet and oil. What do you call it other than frying? English isn’t my first language.

Butter’s smoking point is too low for the temperatures involved. I fry on high heat, a couple seconds per side.

Sometimes leaving the dough to rest for a couple minutes before frying solves this problem. It gives the gluten time to form. If it doesn’t help, your recipe might be bad.

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.

You have an effin secret lair and complain. Some people, I swear

What part of the world? The house I grew up in is 110 years old and all the steps are even. Central Europe.

Nokia Lumia 735, it still works but essential apps don’t so I had to switch. It was perfect, reliable, sturdy, and the last phone to comfortably fit in my palm. Had gorilla glass and guts to match, took many a tumble down the pavement when I accidentally yanked the earbud wire while biking, you could hardly tell. Everything about it was just right.

My Lumia is still the best phone I’ve ever had. It still works, to an extent, despite having fallen out of my pocket at biking speed multiple times. Unfortunately everyone and their dog uses WhatsApp now so when WhatsApp decided to stop supporting my model, it became nearly useless. I’m still angry about it.

deleted by creator

Just FYI, KitKats are Nestle, so you can give yourself a pat on the back for not buying them anymore. My sad chocolate moment was when I learned that After Eight is made by Nestle. It used to be my favourite treat. I haven’t had one in 16 years. They probably don’t taste the same anymore anyway.