Mercadona's cheesecake made with doughnuts splits the experts
A cheesecake recipe using Caocream doughnuts from Spain's Mercadona sparks debate: homemade treat or sugar bomb? Facts, prices and clashing opinions.
English · Original discussion in Spanish · Published
Mercadona's cheesecake made with doughnuts splits the experts
A homemade cheesecake recipe made with Caocream doughnuts from Spanish supermarket Mercadona has sparked a dilemma: is it a low-cost baking triumph or a disguised sugar bomb? It all started with a viral video the author adapted using a 20-centimetre tin, doubling the ingredients and replacing part of the base with butter biscuits for extra firmness. The result, a creamy and dense cake, has drawn as much praise for its looks as criticism for its composition.
The price of creativity: cheaper than buying it ready-made?
The recipe uses own-brand ingredients (Hacendado doughnuts, cheese and eggs) and skips the airfryer in favour of a traditional oven. Compared with the 10 euros that Mercadona's ready-made cheesecake costs, the cost of the ingredients comes out lower, though preparation time and skill are factors to consider. However, the controversy is not about money, but about nutrition.
The health debate: dessert or poison?
While one camp defends the pleasure of home cooking and the taste of "the best cheesecake of my life", another warns about the excess of processed sugar: "putting that garbage into your body is asking for cancer". The discussion goes beyond the recipe and fits into the growing rejection of refined sugar and ultra-processed foods. Others, meanwhile, simply point out that the texture is too doughy and that it is underbaked.
The author replies that there are many varieties of cheesecake and that his, with crushed doughnuts, is simply one more. The debate remains open: between low-cost creativity and mindful eating, everyone picks their side.
Related discussions in the forum
A homemade cheesecake recipe made with Caocream doughnuts from Spanish supermarket Mercadona has sparked a dilemma: is it a low-cost baking triumph or a disguised sugar bomb? It all started with a viral video the author adapted using a 20-centimetre tin, doubling the ingredients and replacing part of the base with butter biscuits for extra firmness. The result, a creamy and dense cake, has drawn as much praise for its looks as criticism for its composition.
The price of creativity: cheaper than buying it ready-made?
The recipe uses own-brand ingredients (Hacendado doughnuts, cheese and eggs) and skips the airfryer in favour of a traditional oven. Compared with the 10 euros that Mercadona's ready-made cheesecake costs, the cost of the ingredients comes out lower, though preparation time and skill are factors to consider. However, the controversy is not about money, but about nutrition.
The health debate: dessert or poison?
While one camp defends the pleasure of home cooking and the taste of "the best cheesecake of my life", another warns about the excess of processed sugar: "putting that garbage into your body is asking for cancer". The discussion goes beyond the recipe and fits into the growing rejection of refined sugar and ultra-processed foods. Others, meanwhile, simply point out that the texture is too doughy and that it is underbaked.
The author replies that there are many varieties of cheesecake and that his, with crushed doughnuts, is simply one more. The debate remains open: between low-cost creativity and mindful eating, everyone picks their side.
Related discussions in the forum
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (39 replies).
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