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| A '''cheesecake''' is a sweet, often ]-based, dessert. The combination of its ] and soft filling (typically containing ], ], and a soft fat-like ]) means the various varieties often resemble ] based desserts like ] or ] more than traditionally firm ]s. | |||
| Cheesecakes can be made of ], ], ] or, more usually, ]. Other ingredients such as ], ]s, ] and ] are often mixed in as well. Flavourings such as ] or ] or even ] may be added, and a fruit topping, like ] or ]s, is frequently added. Typically, the cheese filling or topping covers a ], which may be ], ], ] or ]-crumb. Sometimes the base is a layer of cake. | |||
| ] | |||
| The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. In this usage, there are cheesecake ]s, ]s, ], and ]. There are also savoury cheesecakes, often flavoured with ] and served as ]s or with accompanying ]s.{{clear}} | |||
| ==History== | |||
| The first recorded mention of cheesecake was during the ancient ] ] in the ] world. ] wrote of cheesecake preparation in his farming manual "]". Modern cheesecakes resembles cakes previously used as offerings to gods in Greek culture.<ref>http://inventors.about.com/od/cstartinventions/a/Cheesecake.htm</ref> | |||
| == Styles == | |||
| {{nutritionalvalue | name=Cheesecake, Commercially Prepared | kJ=1500 | protein=5.5 g | fat=22.5 g | carbs=25.5 g | right=1 }} | |||
| In reference to the varieties and possibilities of cheesecake, cheesecake-cooking champion David Gluckman said: "Cheesecake is really a canvas." | |||
| ===American=== | |||
| ] cheesecakes generally rely on ], invented in 1872 as an alternative to French ].<ref>http://inventors.about.com/library/inventors/blcheesecake.htm</ref> | |||
| *]-style cheesecake, made famous by Lindy's and ] Deli, relies upon heavy cream, ], eggs and egg yolks to add a richness and a smooth consistency. Also called ]-style, it is baked in a special 5- to 6-inch tall springform pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavor or add chocolate or strawberry to the basic recipe. Typically without crust. | |||
| *]-style cheesecake is a baked cream-cheese version that is firm outside and creamy inside. | |||
| *]-style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer's cheese. | |||
| *]-style cheesecake is lighter in texture, yet creamier in flavor than New York style cheesecake. | |||
| *]-style cheesecake Old World Bakery in Ann Arbor, Michigan, features a graham cracker crust which covers both the bottom and the 3-inch high side of the cheesecake. It is also lighter and creamier in texture than other cheesecakes because of a combined cream cheese and sour cream base. Each cheesecake weighs an average of 4 to 5 1/2 pounds depending upon the flavour. It is also common to add liquor flavourings such as Bailey's Irish Cream, Amaretto, Raspberry Chambord, Kahlua, Wiasniak Cherry, and Vandermint. | |||
| *] cheesecake is the contemporary implementation for the traditional use of baking to preserve fresh cheese and often is baked in a pie shell along with fresh fruit like a tart. | |||
| *] cheesecake is thought to have originated in the mid-20th century in the United States after the mass ] of milk and the loss of cream as a widely available ingredient. It still uses cream cheese but has no heavy cream. It is the most widely used recipe for cheesecake outside New York-style in the United States. It can be frozen for short periods of time without ruining the texture. Many factory-made cheesecakes use this method because of this trait. | |||
| ] | |||
| *Country-style cheesecake uses buttermilk to produce a firm texture while decreasing the pH (increasing acidity) to extend shelf life. | |||
| *] cheesecakes use substitutions such as silken ] for cream cheese, or vegetarian cream cheese alternatives such as ]'s "Better than Cream Cheese". Vegan graham crackers are obtainable for the crust, and ] is also a popular substitute. | |||
| *] free cheesecake may be made either with ] recipes or by combining vegetarian cream cheese alternatives or lactose-free cream cheese with other lactose-free ingredients. | |||
| *Cottage cheese and lemon versions. | |||
| *Cheesecake on a stick has become a popular way to enjoy cheesecake on the go. | |||
| ===Canadian=== | |||
| *]-style cheesecake is a light, airy style made without a crust, primarily in vanilla and chocolate and often served refrigerated with various local fruit toppings such as ] strawberries, ] and ]. | |||
| ===British=== | |||
| In the ], cheesecake is generally a cold dessert which is neither cooked nor baked. It is made with crumbled ] mixed with butter and pressed into a dish to form a base layer. The topping or filling is a mixture of milk, sugar, cheese, cream and, sometimes, ]. | |||
| ===Italian=== | |||
| *]-style cheesecake uses honey and a ricotta-like cheese along with flour and is traditionally shaped into loaves. Some recipes call for ], which may have been used as a preservative. It is still baked in areas in ] that kept culinary traditions alive after the ]. | |||
| *]-style cheesecake is a modern version of Roman cheesecake. It uses ] or ] cheese, replaces the honey with sugar, omits the bay leaves, and adds other modern ingredients such as vanilla extract. This type of cheesecake is typically drier than American styles. Often, small bits of candied fruit are added. | |||
| ===French=== | |||
| *]-style cheesecakes are very light, feature gelatin as a binding ingredient and are typically only 1 to 2 inches tall. This variety gets its light texture and flavor from Neufchâtel cheese and is found in outdoor markets in the ] and fine pastry shops in ]. | |||
| ===Greek=== | |||
| *]-style cheesecake commonly uses ] and ] cheese. | |||
| ===Middle European=== | |||
| ]-style cheesecake uses ]]] | |||
| *]-style cheesecake (''Käsekuchen'', ''Quarkkuchen'') uses ]. The ''Käsesahnetorte'' (cheese cream ]) adds cream and does not get baked. | |||
| *]/]-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit). | |||
| ===Latin American=== | |||
| *]ian-style cheesecake usually has a layer of ''goiabada'' (] ]). | |||
| ===Asian=== | |||
| ] cheesecake flavours include ] (powdered Japanese green tea) and ]. | |||
| ====Japanese==== | |||
| ] | |||
| *]-style cheesecake relies upon the ] of cornstarch and eggs to make a smooth ]-like texture and almost ] appearance. It is a ] food in Japan because it is one of the few milk products that can easily be made ]. | |||
| == Culinary uses and challenges== | |||
| Almost all modern cheesecakes in the United States use ]; in Italy, cheesecakes use ] and Germans use ]. | |||
| The type of cheese not only affects texture and taste but the ability to incorporate certain types of ingredients. When cheesecake batter is too thin many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavored gelatin or a little cornstarch beaten with the eggs. | |||
| A common difficulty with baking cheesecakes is its tendency to "crack" when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Other methods include blending a little ]] into the batter to prevent the coagulation of eggs or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs. | |||
| Some types of cheesecake are custard pie, rather than a true ], which leads many novice bakers to cheesecake failure. | |||
| A sour cream-style cheesecake uses close to a 1:1 volume ratio of cream cheese to sour cream to make the traditional texture that crumbles like a good ] with a distinctive sunken center and a golden-colored top from the ]. An extra egg white brushed on the top can achieve the same effect in less time if you desire the cheesecake to be "gooey" when set. | |||
| Uncooked fruits that contain live protein eating ]s such as ], ], ] or ] should be avoided for inclusion in the mixture, as cheesecakes containing them will not set. | |||
| When pineapple and mango are crushed and used in moderation, the cheesecake will set. | |||
| ==Gallery== | |||
| <gallery> | |||
| Image:Green tea cheesecake.JPG|"Green tea" flavored cheesecake served with green tea ice cream | |||
| Image:blueberrycheesecake2.jpg|"MarvelCakes-Style" Blueberry Cheesecake | |||
| Image:cheesecake.jpg | |||
| Image:Secretrecipeh.JPG | |||
| </gallery> | |||
| ==See also== | |||
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| ==References== | |||
| {{reflist}} | |||
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Revision as of 00:55, 21 December 2007
A dogs butt