Is Cheese SOUP Cheesecake Good? | Campbell's Souper Cheesecake – Retro Recipe
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This retro recipe for cheesecake is made with a can of cheddar cheese soup and I have to know what it tastes like. Let’s do this!
I’m already not a fan of cheesecake, so to me, this looked pretty gross to begin with 🤢
It was velveeta fudge I think.
I NEED a compilation of Emmy not liking something she's tried so badly!!!!
I love cheesecake, I recently made a Raspberry white chocolate deep dish cheesecake and it was HEAVEN!!! But baking lemon n eggs together is always icky for me idk why!
I’m surprised that it didn’t call for any vanilla. That would give it more of a traditional flavor. Hard to overcome the soup texture.
Would be fun to see your family or friends taste the food you make to see if others will like what you make 😄😄
It sounds like the flavor of the cake is fine, it's the texture that's the problem. Mushy doesn't sound very appealing.
Just the words ‘cheese soup’ turns my stomach, who would eat that? Eugh
😩😩😩😩😩🤦🏽♀️
I feel sad for all the wasted ingredients . Shame on whoever wrote this recipe .lol. Nevertheless, thanks for the video, Emmy:)
Thanks Emmy. I bet my late Mom would have loved that thing because of the lemon. Wish I could make it for her🙏💔😍🍋
Can you do canapés
Really you haven’t had a key lime or lemon cheesecake before
You should remake the souper cheese cheesecake without the lemon and see how that tastes.
The look on her face. Just…no. 🤣😂🤣😂
And why would you need cheddar cheese soup if you had cream cheese????
The look on your face BEFORE you even tasted it said it all. Ugh! So glad you take one for the gipper and us all so we don't have to. 😂
just watching you pour that soup into the perfectly good cheesecake bowl made me gag. i wouldnt even taste a toothpick w/ that on it. NOPE…..NADA…AINT GONNA HAPPEN.
I grew up in Monroe NY and they always had a cheese festival every year because it was the birth place of Velveeta Cheese. I've seen Velveeta Cheesecakes but I was never brave enough to try one
Looks good
Emmy, this was an awesome video. I joined you with the smiles and good laughter. This is a creative dish I have to give whoever thought of making this some creativity points. I think you are so very curious and brave with foods to try I admire that. I also love your honesty to your reviews of the food. The details you take the time to explain with the textures and flavors makes me exprience the dish like if it was right there in front of me and I am expriencing it with you.
What "big crack"? You mean that hardly noticeable "big crack" in the middle top? I was wondering there for a minute, why in the middle of showing us your cheesecake you switched to a helicopter tour of the grand canyon…oh wait. My friend just pointed out, it was the "big crack" in the middle of the cake. 😉🤣
So appreciate the honesty. Having had the soup (not a fan), I thought it would be very strongly flavored in an annoyingly processed way. Must have been the lemon as you say.
"I hope you learned something"
Yeah, don't make this 🤣
A for effort
One of the ladies I used to work with years ago gave me a recipe that she called “supper in a dish“. Somebody put it in their church cookbook many years ago. You layer cooked ground beef with onions, potatoes, peas, and any other vegetable you want. Then you take one can of cheddar cheese soup and one can of either cream of mushroom soup or cream of chicken soup and mix them together with 1/4 cup of milk and pour it over the layers. Bake the casserole until it’s done. I think it’s 350°. Top with cheddar cheese when it’s almost done. It’s really good!
I could cry. I got SOOO excited when you mentioned the Campbells cookbook. I was going to ask, beg, plead to look & see if my Chicken Cacciatore w/Campbells tomato soup was in there. It is SO good I can't tell you! Far less acid than the traditional recipes. It is in my MIA handwritten recipe book, a hard drive that should work but from an old laptop that doesn't, and a dead backup (zip, usb, not sure). I have scoured the internet. I've come close recreating it from memory, but something is just a bit off/missing. SIGH (I'm hoping it's just the Chianti, as I've substituted other reds as for some reason nice chianti has been hard to find…but also could be I'm forgetting something)
50s thru 70s recipes were a way to promote commercial canned/preserved foods, and, IMHO abject failures. But they did their job, and many people today don't know how to make soups that don't come out of a can.