Cheesecake 533482 226151475 2008-07-17T01:32:20Z 65.121.28.16 [[WP:UNDO|Undid]] revision 226146764 by [[Special:Contributions/63.226.32.16|63.226.32.16]] ([[User talk:63.226.32.16|talk]]) {{Refimprove|date=December 2007}} {{For|"Cheesecake" in the sense of female glamour photograph|Pin-up girl}} {{TOCleft}}[[Image:Lemoncheesecake-Slice.jpg|right|thumb|240px|A slice of baked Lemon Cheesecake]] '''Cheesecake''' is a large family of sweet, [[cheese]]-based [[cake]]s. Cheesecakes are generally made with soft, fresh cheeses. Other ingredients such as [[sugar]], eggs, and [[cream (food)|cream]] are often mixed in as well. Flavourings such as rum or [[chocolate]] may be added, and a fruit topping, like [[strawberry|strawberries]], are frequently added. Typically, the filling or topping covers a [[Crust (baking)|crust]], which may be [[pastry]], [[cookie]], or [[digestive biscuit]]. [[Image:Am cheesecake.jpg|thumb|right|240px]]The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. In this usage, there are cheesecake [[yogurt]]s, [[ice cream]]s, [[Boston Brownie|brownies]], and [[cookies]]. There are also savoury cheesecakes, often flavoured with [[blue cheese]] and served as [[hors d'oeuvre]]s or with accompanying [[salad]]s. Cheesecakes are strongly associated with the [[judaism|jewish]] feast of [[Shavuot]], when Jews consume dairy food. The association of milk with Judaism can be traced back to the [[Song of Songs]], which in the Jewish tradition is interpreted as an allegory of the relationship between God and the Children of Israel ("honey and milk are under thy tongue" 4:11, [[Authorized King James Version|King James translation]]). {{clear}} == Styles == {{nutritionalvalue | name=Cheesecake, Commercially Prepared | kJ=1500 | protein=5.5 g | fat=22.5 g | carbs=25.5 g | right=1 }} ===American=== [[Cuisine of the United States|American]] cheesecakes generally rely on [[cream cheese]], invented in 1872 as an alternative to French [[Neufchâtel (cheese)|Neufchâtel]].<ref name="aboutcom">[http://inventors.about.com/od/cstartinventions/a/Cheesecake.htm The History of Cheesecake and Cream Cheese]</ref> *[[New York]]-style cheesecake, made famous by Lindy's and [[Junior's]] Deli, relies upon heavy cream, [[cream cheese]], eggs and egg yolks to add a richness and a smooth consistency. Also called [[Jewish cuisine|Jewish]]-style, it is baked in a special 13-15 cm (5- to 6-inch) tall spring form 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. *[[Chicago]]-style cheesecake is a baked cream-cheese version that is firm outside and creamy inside. *[[Pennsylvania Dutch]]-style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer's cheese. *[[Philadelphia]]-style cheesecake is lighter in texture, yet creamier in flavor than New York style cheesecake. *[[Farmer's cheese]] 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. *[[Sour cream]] cheesecake is thought to have originated in the mid-20th century in the United States after the mass [[homogenization]] 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 other than 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. [[Image:Polish cheesecake.jpg|thumb|right|240px|Polish Cheesecake (''sernik'')]] *Country-style cheesecake uses buttermilk to produce a firm texture while decreasing the pH (increasing acidity) to extend shelf life. *[[Lactose]] free cheesecake may be made either with lactose-free cream cheese or as an imitation using [[Veganism|Vegan]] recipes combining non-dairy cream cheese alternatives with other lactose-free ingredients. *Cottage cheese and lemon versions. ===Canadian=== *[[Vancouver]]-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 [[British Columbia]] strawberries, [[Raspberry|raspberries]] and [[Cherry|cherries]]. [[Seattle]]-style cheesecake has been modelled closely after Vancouver-style. ===British and Australasian === In the [[United Kingdom]], [[Australia]] and [[New Zealand]], cheesecake is generally a cold dessert which is neither cooked nor baked. It is made with crumbled [[digestive biscuits]] 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, [[gelatin]]. ===Italian=== *[[Rome|Roman]]-style cheesecake uses honey and a ricotta-like cheese along with flour and is traditionally shaped into loaves. Some recipes call for [[Bay leaf|bay leaves]], which may have been used as a preservative. It is still baked in areas in [[Italy]] that kept culinary traditions alive after the [[fall of Rome]]. *[[Italian cuisine|Italian]]-style cheesecake is a modern version of Roman cheesecake. It uses [[ricotta]] or [[mascarpone]] cheese, replaces the honey with sugar, omits the bay leaves, and adds other modern ingredients such as vanilla extract and barley flakes. This type of cheesecake is typically drier than American styles. Often, small bits of candied fruit are added. ===French=== *[[French cuisine|French]]-style cheesecakes are very light, feature gelatin as a binding ingredient and are typically only 3 to 5 cm (1 to 2 inches) tall. This variety gets its light texture and flavor from Neufchâtel cheese and is found in outdoor markets in the [[Southern France|South of France]] and fine pastry shops in [[Paris]]. ===Greek=== *[[Greek cuisine|Greek]]-style cheesecake commonly uses [[Mizithra cheese]], and [[Mascarpone]] cheese. ===Swedish=== *[[Swedish cuisine|Swedish]]-style cheesecake differs greatly from other cheese cakes. A Swedish cheesecake is not layered and is traditionally produced by adding rennet to milk and letting the casein coagulate. It is then baked in an oven 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 jam and whipped cream or ice cream. There are two different types of Swedish cheesecake, from different regions in Sweden. To avoid confusion with other cheesecakes Swedish cheesecake is usually called [[ostkaka]], its Swedish name. ===Middle European=== [[Image:Käsekuchen.JPG|thumb|240px|Käsekuchen - [[German cuisine|German]]-style cheesecake uses [[Quark (food)|quark cheese]]]] *[[German cuisine|German]]-style cheesecake (''Käsekuchen'', ''Quarkkuchen'', ''Matzkuchen'') uses [[Quark (cheese)|quark cheese]]. The ''Käsesahnetorte'' (cheese cream [[tart]]) adds cream and does not get baked. Germany is famous for its unique cheesecake recipes that adds a bit of sweet and sour taste that melts in your mouth. *[[Netherlands|Dutch]]/[[Belgium|Belgian]]-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=== *[[Brazil]]ian-style cheesecake usually has a layer of ''goiabada'' ([[guava]] [[marmalade]]). ===Asian=== [[Asian cuisine|Asian-style]] cheesecake flavours include [[matcha]] (powdered Japanese green tea) and [[mango]]. ====Japanese==== [[Image:Japanese Cheesecake.jpg|thumb|right|240px|Japanese white chocolate cheesecake]] *[[Japanese cuisine|Japanese]]-style cheesecake relies upon the [[emulsification]] of cornstarch and eggs to make a smooth [[flan]]-like texture and almost [[plasticine]] appearance. == Culinary uses and challenges== Almost all modern cheesecakes in the United States use [[cream cheese]]; in Italy, cheesecakes use [[ricotta]] and Germans use [[Quark (cheese)|quark cheese]]. 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 unflavoured 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 [[corn]][[starch]] 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. Another common problem, particularly with baked cheesecakes, is the biscuit base becomes too soft. For extra crunch, replace around a quarter of the crushed biscuits with [[Grape Nuts]]. <ref>"[http://www.deliaonline.com/recipes/curd-cheesecake-with-greek-yoghurt-honey-and-pistachios,1418,RC.html Curd Cheesecake with Greek Yoghurt, Honey and Pistacios]." Delia Online.</ref> Some types of cheesecake are custard pie, which can lead a novice baker 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 [[roquefort cheese]] with a distinctive sunken center and a golden-colored top from the [[Maillard reaction]]. 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 [[enzyme]]s such as [[papaya]], [[pineapple]], [[kiwifruit]] or [[mango]] should be avoided for inclusion in the mixture, as cheesecakes containing them have a tendency not to set. {{Fact|date=January 2008}} However, when pineapple and mango are crushed and used in moderation, the cheesecake will set.{{Fact|date=January 2008}} ==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 </gallery> ==See also== *[[Ostkaka]] ==References== {{reflist}} {{Commonscat|Cheesecake}} [[Category:Cakes]] [[Category:Cheese dishes]] [[Category:Custard desserts]] [[Category:World cuisine]] [[ca:Pastís de formatge]] [[de:Käsekuchen]] [[es:Pastel de queso]] [[fr:Cheesecake]] [[he:עוגת גבינה]] [[ja:チーズケーキ]] [[pl:Sernik]] [[pt:Cheesecake]] [[ru:Чизкейк]] [[simple:Cheesecake]] [[fi:Juustokakku]] [[sv:Cheesecake]] [[zh-yue:芝士蛋糕]] [[zh:起士蛋糕]]