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Tag Wiki 'Cheesecake'.

Cheesecake is a sweet consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, (typically , or ), eggs, and . If there is a bottom layer, it most often consists of a crust or base made from crushed (or digestive biscuits), graham crackers, , or sometimes . Cheesecake may be or unbaked (and is usually refrigerated).

Cheesecake is usually sweetened with sugar and may be flavored in different ways. , , , , , or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with , , nuts, cookies, , , or other ingredients.

Culinary classification
Modern cheesecake is not usually classified as an actual "", despite the name (compare with Boston cream "pie"). People who classify it as a point to the presence of many eggs, which are the sole source of , as a key factor. Others find compelling evidence that it is a , based on the overall structure, with the separate crust, the soft filling, and the absence of flour.Berenbaum, Rose Levy (1988). The Cake Bible. William Morrow Cookbooks. . p. 80. Other sources identify it as a flan, or .
(2014). 9780192518422, Oxford University Press. .

An ancient form of cheesecake may have been a popular dish in even prior to Romans' adoption of it with the conquest of Greece.Dana Bovbjerg, Jeremy Iggers, The Joy of Cheesecake, Barron's Educational Series, 1989 The earliest attested mention of a cheesecake is by the Greek physician (5th century BCE), who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα— plakountopoiikon sungramma)., ap. Athen, xiv. p. 643, e The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes for three cakes for religious uses: libum, savillum and .Cato the Elder, De Agri Cultura, paragraphs 75 and 76. Available in English on-line at: University of Chicago: Penelope (Note: The "leaves" mentioned in Cato's recipe are bay leaves.) Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.

A more modern version called a sambocade, made with and , is found in Forme of Cury, an English cookbook from 1390.

(2014). 9781108076203, Cambridge University Press. .
On this basis, chef Heston Blumenthal has argued that cheesecake is an English invention.
(2021). 9781408804414, Bloomsbury. .

The modern cheesecake
The English name cheesecake has been used only since the 15th century,
(2021). 9780192803528, Oxford University Press. .
and the cheesecake did not evolve into its modern form until somewhere around the 18th century. Europeans began removing yeast and adding beaten eggs to the cheesecake instead. With the overpowering yeast flavor gone, the result tasted more like a treat. The early 19th-century cheesecake recipes in A New System of Domestic Cookery by are made with and fresh butter. One version is thickened with blanched , eggs and cream, and the cakes may have included , , , and orange flower water.

Modern commercial American was developed in 1872, when William Lawrence, from Chester, New York, while looking for a way to recreate the soft, French cheese Neufchâtel, accidentally came up with a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently. cheesecake History

Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States.

National varieties
Cheesecakes can be broadly categorized into two basic types: and unbaked. Some do not have a crust or base. Cheesecake comes in a variety of styles based on region:


cheesecake flavors include (powdered Japanese green tea), , and . Asian-style cheesecakes are also lighter in flavor and are sometimes light and spongy in texture. There is also a higher egg to cream cheese ratio in Asian-style cheesecakes. Compared to its international counterparts, Asian cheesecake is also considerably less sweet.

is a type of cheesecake with no crust.]]


Soufflé-style (or "cotton") Japanese cheesecake is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to . No-bake cheesecakes are known as rare cheesecake (Japanese

Australian cheesecakes are more commonly unbaked. Common flavors include , chocolate, , lemon, , and vanilla.

The Basque cheesecake has no separate crust but, rather, develops its crust through hard, high temperature baking. It is characterised by a burnt, scorched top which conceals a soft, gooey filling of cream cheese, sugar, eggs and cream which oozes like molten lava when cut.
Bulgarian-style cheesecake uses in a New York–style filling and smetana for a top layer. Ground nuts are often added to the crust mixture.
-style cheesecakes are very light, feature gelatin as a binding ingredient, and are typically only 3 to 5 cm (1 to 2 inches) high. This variety gets its light texture and flavor from Neufchâtel cheese.
-style cheesecake ( Käsekuchen) uses quark.]]

In Greece, cheesecake has been made since and is now traditionally made using . There are many regional variants of the mizithropita.
Ancient Roman-style cheesecake uses and a -like cheese along with flour and is traditionally shaped into loaves. Some recipes call for , which may have been used as a preservative. -style cheesecake uses ricotta or cheese, sugar, extract, and sometimes flakes. This type of cheesecake is typically drier than American styles. Small bits of candied fruit are often added.
The Netherlands and Belgium
/-style cheesecakes are typically flavored with fruit or melted bittersweet chocolate, are generally made with quark, and are not baked. Belgian cheesecake also includes a crust (a traditional Dutch-Belgian ).

The Portuguese confectionery is closely related to cheesecake, although smaller in size and prepared with Requeijão, a typically Portuguese cheese.
-style cheesecake ( Vatrushka) is in the form of a dough ring and filled with quark or cottage cheese. The tvorozhnaya zapekanka is a crustless baked cheesecake that mixes tvorog (Russian quark), eggs and semolina, and often includes raisins. It is a traditional snack in Russian kindergartens.

United Kingdom and Ireland
In the and Ireland, cheesecake is typically made with a base of crushed, buttered and often topped with a fruit . The most common commercial varieties are , , , , , and . The usual filling is a mixture of cream cheese, sugar, and cream and it is not baked, but refrigerated. Gelatine (sometimes in the form of fruit-flavored dessert ) may also be mixed in with the cheese/cream mixture to keep the filling firm. Variations are common, and include (bananas and toffee), , , chocolate, , , and flavors. Savory smoked salmon cheesecake is made in Scotland.
Ukrainian syrnyk (cheesecake), one of the most popular desserts in Ukraine, it is made primarily using syr, Ukrainian .

North America

United States
The United States has several different recipes for cheesecake and this usually depends on the region in which the cake was baked, as well as the cultural background of the person baking it. These cheesecakes are typically baked before serving.

–style cheesecake is a baked cream-cheese version which is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread which is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.Krause, Andrew (2006). "Different Types of Cheesecake".

=== Cheesecakes from around the World ===

=== Fruit cheesecakes ===

=== Specialty cheesecakes ===


See also
  • List of desserts
  • List of pies, tarts and flans
  • , Southeast Asian sweets

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