Diary 29 Jan 22 - Cheesecake on my mind
I have cheesecake on my mind today.
Apparently Ancient Greece was the scene of the first basic cheesecakes. Aegimus the Greek physicianwrote a book on the art of making cheesecake. A simple affair back then, with cheese being pummeled together with honey and flour. Things have developed since then and the modern cheesecake started to appear in a few different forms in the 18th century.
Today there are lots of different cheesecakes from which to choose for your next treat. Here is an explanation of each of the cheesecake types.
The cold set cheesecake does not require any baking. It is a smooth mix usually of cream cheese. Of course as it is unbaked it does not include eggs. The cheese is usually stabilised by gelatin or many cheesecake recipes use condensed milk, whipped cream or sour cream.
This cheesecake is defined by its ultra smooth texture. It is not grainy at all and is consistent from top to bottom of the filling.
As the name suggests this Italian version of cheesecake uses Ricotta cheese. The texture of a Ricotta cheesecake is somewhat granular and drier than other cheesecakes.
The New York Cheesecake is a dense smooth cheesecake. It is usually higher than a classic cheesecake. It is richer than most with extra cream or sour cream or often more egg yolks. This cheesecake tends to be undecorated.
The Classic Cheesecake is a simple version. It is smooth although something more dense in the middle and toward the base of the cheesecake. It utilises a simple list of ingredients and makes for a great all round crowd pleaser.
The Classic Cheesecake can be decorated in all sorts of styles and flavours.
There is something for everyone when it comes to choosing a cheesecake.
Comments will be approved before showing up.