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   » » Wiki: Cheesecake
Tag Wiki 'Cheesecake'.

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

Cheesecake is usually sweetened with and may be flavored in many different ways. It may be flavored by adding , , , , , or other flavors to the cheese layer. Additional flavors and visual appeal may be added by topping the finished pie with , , nuts, cookies, fruit sauce, , or other toppings.

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 is most like most modern cheesecakes, having a crust that is separately prepared and baked.

A more modern version is found in Forme of Cury, an English cookbook from 1390. On this basis, chef Heston Blumenthal has argued that cheesecake is an English invention.

(2020). 9781408804414, Bloomsbury. .

The English name cheesecake has been used only since the 15th century,

(2020). 9780192803528, Oxford University Press. .
but 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.

Modern commercial American cream cheese 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-biscuit base. This type of cheesecake was invented in the United States.

Modern cheesecake is not usually classified as a cake, despite the name. People who classify it as a point to the presence of many eggs, which are the sole source of leavening, as a key factor. For others, the overall structure, with the separate crust, the soft filling, and the absence of flour, is compelling evidence that it is a .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. .

National varieties
Cheesecakes can be broadly categorized into two basic types: and unbaked. Each comes in a variety of styles determined by region:

South Africa
South Africa has many different varieties of cheesecake. One popular variant is made with whipped cream, cream cheese, gelatine for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in British South African communities.

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

The Indian state of is known for which is a type of cheesecake made by baking a mixture of chhena - a type of cottage cheese, sugar and nuts.
The most prominent version of cheesecake in the is . It is made with a base of crushed and an upper layer of cream cheese and (mashed with milk, sugar, and butter). It can be prepared baked or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.

Japanese cheesecake relies upon the of and eggs to make a smooth flan-like texture and almost appearance.

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

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, Quarkkuchen, Matzkuchen; Topfenkuchen in Austria) uses quark and a freshly made dough, not Graham crackers. The Käsesahnetorte (cheese cream ) adds cream and is not baked. This recipe is sometimes translated into English using rennet-based , but a German Quarkkuchen uses quark cheese made from sour milk.
In Greece the cheese cake has been made since antiquity 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 ( speculaas is a traditional Dutch-Belgian biscuit).
Polish sernik (cheesecake), one of the most popular desserts in Poland, is made primarily using twaróg, Polish quark cheese.
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.
-style cheesecake differs greatly from other cheesecakes. A Swedish cheesecake is not layered and is traditionally produced by adding to milk and letting the coagulate. It is then baked in an and served warm. Since the process of curdling milk is somewhat complicated, alternative recipes intended for home cooking instead use cottage cheese as a base to simulate the texture of the dessert. Swedish-style cheesecake is traditionally served with and . There are two different types of Swedish cheesecake from different regions in Sweden. To avoid confusion with other cheesecakes, Swedish cheesecake is usually called .
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 , , , chocolate, , , and flavors. Savory smoked salmon cheesecake is made in Scotland.

North America

United States
The 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.

  • New York–style cheesecake uses a cream cheese base, also incorporating heavy or . The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. NY Cheese Cake Recipe & Video – *Video Recipe* Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with and sugar and replaced in the oven, essentially making the cheesecake twice-baked.
  • –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".

File:Bavarian-Cheesecake.gif|Bavarian baked cheesecake File:Plăcintă cu brânză.jpg|Romanian cheesecake File:Vatrushka.jpg|Russian cheesecake ( ) File:Day 5 Cheese cake.webm|Making a cheesecake File:Cheesecake for Halloween.jpg|Halloween Cheesecake Orange cheesecake.jpg|"No bake" cheesecake with orange jelly Oberkrämer 23.05.2015 13-21-03.JPG|German cheese cake Carnegie Deli Strawberry Cheesecake.jpg|New York-style cheesecake with strawberry File:Almond Cheesecake.jpg|Cheesecake with cream File:Blueberry rare cheesecake.jpg|Blueberry and mixed fruit cheese cake File:099 Käsesorten aus Beskiden-Gebirge 2013-06-08.JPG|Strawberry cheese cake File:The delicious birthday cheesecake last night at Jackie's.jpg|A slice of goat cheesecake File:Manga Basil Cheese Cake with Mango Ravioli3.jpg|Cheesecake with mango File:Cheese by Sheana Davis - Stierch.jpg|Cheesecake with orange slices File:Lemon Cheesecake Fontanella Tea Garden.jpg|Lemon Cheesecake File:IHOP Cheesecake Pancake.jpg|Cheesecake pancakes File:Japanese no-bake cheesecake.jpg|Japanese no-bake cheesecake with strawberry source

See also
  • List of desserts
  • List of pies, tarts and flans

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