Here’s a favorite that’s too good and can’t be missed. Cheesecake is a dessert to be discovered worldwide, prepared using different styles and methods of cooking. Everything, from the crust to the garnish on top, can be designed differently. Cheesecakes worldwide will have its flavor element and personality trait based on the ingredients used to prepare it.
Many may mistake that cheesecake originated in America, based on popular styles, such as New York and Chicago. The cheesecake was first introduced over 4,000 years ago in Ancient Greece, on the Greek island of Samos. It was believed to have been served during the first Olympic Games in 776 B.C. This dessert was said to have been done at weddings, and other special occasions, back then. The main ingredients used were flour, wheat, honey, and cheese.
It wasn’t until the 1900s when Americans stumbled upon their styles of perfecting cheesecake. Cream cheese was accidentally invented in 1872 by American dairyman William Lawrence of Chester, New York. Lawrence came across the method of producing cream cheese while trying to reproduce a French cheese called Neufchâtel. About eight years later, after distributing his cream cheese as a marketing tool, Lawrence sold his company to a more extensive manufacture. The manufacture began marketing cream cheese under its name that later expanded nationwide.
The home state where cream cheese was invented is where the first cheesecake was created in the United States. New York-style cheesecake was the first of its kind to be enjoyed before expanding to other parts of the country. This sweet delicacy is made using the three key ingredients: Cream Cheese (some use Ricotta Cheese), Sugar, and Eggs. A cheesecake requires these three ingredients for flavor, thickness, and texture. The quantity (and other elements used in the formula) will categorize the type of cheesecake that has been prepared.
Key Ingredients
Many may mistake that cheesecake originated in America, based on popular styles, such as New York and Chicago. The cheesecake was first introduced over 4,000 years ago in Ancient Greece, on the Greek island of Samos. It was believed to have been served during the first Olympic Games in 776 B.C. This dessert was said to have been done at weddings, and other special occasions, back then. The main ingredients used were flour, wheat, honey, and cheese.
It wasn’t until the 1900s when Americans stumbled upon their styles of perfecting cheesecake. Cream cheese was accidentally invented in 1872 by American dairyman William Lawrence of Chester, New York. Lawrence came across the method of producing cream cheese while trying to reproduce a French cheese called Neufchâtel. About eight years later, after distributing his cream cheese as a marketing tool, Lawrence sold his company to a more extensive manufacture. The manufacture began marketing cream cheese under its name that later expanded nationwide.
The home state where cream cheese was invented is where the first cheesecake was created in the United States. New York-style cheesecake was the first of its kind to be enjoyed before expanding to other parts of the country. This sweet delicacy is made using the three key ingredients: Cream Cheese (some use Ricotta Cheese), Sugar, and Eggs. A cheesecake requires these three ingredients for flavor, thickness, and texture. The quantity (and other elements used in the formula) will categorize the type of cheesecake that has been prepared.
Key Ingredients
- Cream Cheese: Cream cheese is the main element of flavor to preparing any type of cheesecake. It is important not to underestimate the cream cheese that is used. Blocked cream cheese is highly recommended over the use of cream cheese spread. Spread is more softer, and considerable more moist, thereby not being able to thicken the base. The density of blocked cream cheese holds stronger than spread even when used at room temperature.
- Eggs: Eggs is the binding/thickening agent that holds the batter together when being made. The amount of eggs used in a formula will determine the density of the cheesecake once baked. Eggs also adds color to the finished product after it is baked.
- Sugar: The use of granulated sugar breaks down the cream cheese when the cheesecake filling is being prepared. The amount of sugar used in a formula will increase the color of the dessert when it is baked. Considering this, cream cheese also contains sugar. When baked with the addition of sugar already in the formula, it will begin to caramelize faster, increasing the color of the cheesecake.
Baked versus No-Baked
The preparation of cheesecake is done in either one of two ways: Baked and No-Baked. The use of the terms "no-baked" may cause people to ponder what does it mean. Acknowledging that eggs are one of the three key ingredients, and adding it to a cake base that is not baked, may lead to an unpleasing (or sickening) feeling. This may be because the consumption of raw eggs may cross a person's mind. Others may be more curious about the meaning of terms and show interest in understanding a no-bake cheesecake.
Baked
A baked cheesecake has a more dense and velvety texture compared to a no-bake cheesecake. This is because a baked cheesecake uses whole eggs (some formulas call for just the yolk only), which acts as a thickening agent. Cheesecakes are baked at a lower temperature (around 325°F), in a water bath, for an extended time. The steam from the water bath will gradually lift the cake while it is baking, reducing the cracks on the surface of the cake. Baking at a lower temperature also reduces the number of cracks while the cheesecake is baking.
Baking in a water bath allows the cake to maintain a moist center. Cheesecakes are baked in a springform pan. To bake in a water bath, the outside of the springform pan is wrapped with foil. Wrapping it with foil is done to prevent water from leaking through the bottom, deteriorating the crust. After the batter is poured into the prepared crust, it is placed into a slightly larger pan. Water is poured into the pan about two-inches in height before putting into a preheated oven. After the cheesecake has been baked, it's cooled to room temperature before storing it under refrigeration overnight. The sudden change in temperature after it is removed from the oven will cause the cake to deflate.
No-Baked
A no-baked cheesecake is one that does not require any baking or cooking. No-baked cheesecakes are lighter and less thick when compared to a baked cheesecake. The more delicate texture given to it is done by folding in Italian meringue. Sugar and water are cooked to a temperature of 240°F before being slowly poured into the whipping egg whites (see meringue tab). The filling for a no-bake cheesecake comprises of ingredients that have already been prepared for use. Ingredients like cream cheese, sour cream, and any other already prepared flavoring agents. Once blended, the meringue is folded into the mixture to create an airy texture.
After the filling has been prepared, it is pour directly into a springform pan with a prepared crust already in place. Once filled, using an off-set spatula to smooth out the surface on top before storing in the fridge or freezer overnight. It is important to saran wrap the cheesecake tightly, to prevent any cold air from getting into the filling. If this is not done correctly, it can leave traces of ice or sometimes, freezer burn.
Baked
A baked cheesecake has a more dense and velvety texture compared to a no-bake cheesecake. This is because a baked cheesecake uses whole eggs (some formulas call for just the yolk only), which acts as a thickening agent. Cheesecakes are baked at a lower temperature (around 325°F), in a water bath, for an extended time. The steam from the water bath will gradually lift the cake while it is baking, reducing the cracks on the surface of the cake. Baking at a lower temperature also reduces the number of cracks while the cheesecake is baking.
Baking in a water bath allows the cake to maintain a moist center. Cheesecakes are baked in a springform pan. To bake in a water bath, the outside of the springform pan is wrapped with foil. Wrapping it with foil is done to prevent water from leaking through the bottom, deteriorating the crust. After the batter is poured into the prepared crust, it is placed into a slightly larger pan. Water is poured into the pan about two-inches in height before putting into a preheated oven. After the cheesecake has been baked, it's cooled to room temperature before storing it under refrigeration overnight. The sudden change in temperature after it is removed from the oven will cause the cake to deflate.
No-Baked
A no-baked cheesecake is one that does not require any baking or cooking. No-baked cheesecakes are lighter and less thick when compared to a baked cheesecake. The more delicate texture given to it is done by folding in Italian meringue. Sugar and water are cooked to a temperature of 240°F before being slowly poured into the whipping egg whites (see meringue tab). The filling for a no-bake cheesecake comprises of ingredients that have already been prepared for use. Ingredients like cream cheese, sour cream, and any other already prepared flavoring agents. Once blended, the meringue is folded into the mixture to create an airy texture.
After the filling has been prepared, it is pour directly into a springform pan with a prepared crust already in place. Once filled, using an off-set spatula to smooth out the surface on top before storing in the fridge or freezer overnight. It is important to saran wrap the cheesecake tightly, to prevent any cold air from getting into the filling. If this is not done correctly, it can leave traces of ice or sometimes, freezer burn.
Crust
The crust of a cheesecake is the foundation that supports the entire dessert. The crust adds excellent texture when it's combined with the smooth surface of the cheesecake. The density of the cake does play a factor when it comes to consistency. However, the crust maintains a firm texture that is not as easy to cut through with a fork. Depending on the cheesecake (baked or no-baked), the crust can be crispy, crunch, soft, or soggy. It's essential to have the fundamental knowledge when deciding what type of crust to use when paired with the kind of cheesecake prepared.
Graham cracker crust is commonly used often when preparing a cheesecake. A graham cracker crust consists of just two ingredients: crushed graham crackers and melted butter. A graham cracker crust is baked first (or chilled if used for a no-bake cheesecake) in a springform pan in advance. A baked crust is to cool to room temperature before it is used. Some professionals prefer to bake and store the crust one day before adding the filling and baking the cheesecake.
Another ideal way to creating a crust for a cheesecake is by using crushed cookie pieces. The procedures are the same as preparing a graham cracker crust. Crushed cookie pieces are substituted for the crushed graham crackers . Another way of using a cookie as a crust for the cheesecake is by baking it whole. Using cookie dough, it is pressed into the springform pan, docked, and baked as directed. A whole cookie crust is an excellent choice for those who wish to avoid the mess of working with the crumbs. It's also ideal for a smoother, somewhat less crumbly crust when the cheesecake is cut into slices.
Graham cracker crust is commonly used often when preparing a cheesecake. A graham cracker crust consists of just two ingredients: crushed graham crackers and melted butter. A graham cracker crust is baked first (or chilled if used for a no-bake cheesecake) in a springform pan in advance. A baked crust is to cool to room temperature before it is used. Some professionals prefer to bake and store the crust one day before adding the filling and baking the cheesecake.
Another ideal way to creating a crust for a cheesecake is by using crushed cookie pieces. The procedures are the same as preparing a graham cracker crust. Crushed cookie pieces are substituted for the crushed graham crackers . Another way of using a cookie as a crust for the cheesecake is by baking it whole. Using cookie dough, it is pressed into the springform pan, docked, and baked as directed. A whole cookie crust is an excellent choice for those who wish to avoid the mess of working with the crumbs. It's also ideal for a smoother, somewhat less crumbly crust when the cheesecake is cut into slices.
The images above shows two different types of crust prior to baking. The graham cracker crust (left) maintains the natural color of the graham crackers, with a gloss given by the melted butter after combining the two. The image on the right is a shortbread cookie dough that had been docked prior to baking, preventing the dough from rising.
Dividing the Crust
Applying creativity is an excellent way to present a unique culinary masterpiece. Dividing a cheesecake into multiple flavors is an ideal way of doing so. For example, if you're using a graham cracker crust, the base may be divided into separate sections using whole pieces of graham crackers as a divider. Before baking, whole pieces of graham crackers is put into place before baking the crust. The procedures to follow are as instructed below.
Applying creativity is an excellent way to present a unique culinary masterpiece. Dividing a cheesecake into multiple flavors is an ideal way of doing so. For example, if you're using a graham cracker crust, the base may be divided into separate sections using whole pieces of graham crackers as a divider. Before baking, whole pieces of graham crackers is put into place before baking the crust. The procedures to follow are as instructed below.
- Prepare and press the prepared graham cracker base into the bottom of the springform pan, reserving an extra portion of crust on the side.
- Taking the whole pieces of graham crackers, gently press into the graham cracker base. Using the reserved crust, place on the bottom of each whole piece to secure it into place. Bake as directed. If you are creating a no-bake cheesecake, continue following the instructions given (likely to chill the crust for a certain amount of time).
- Cool graham cracker crust at room temperature. Divide the cheesecake base into equal parts, totaling the number of sections in place. Prepare each part by adding the desired flavoring agent.
- Slowly pour each flavored batter into it's designated section of the cake and bake as directed.
The images above demonstrates how one cheesecake was divided into four separate flavors: Traditional, Chocolate, Strawberry, and Vanilla Bean.
The two images above are examples of a baked and no-baked cheesecake. The Chocolate and Cookies n Cream (left), was divided using two pieces of graham cracker with a chocolate cookie base. Both fillings were prepared using already made ingredients that were blended together before being poured into its designated side. The cake was refrigerated overnight to set before piping a boarder on each side revealing its flavor profile.
The image on the right is an example of a baked cheesecake. This was prepared on a graham cracker crust, using four pieces of graham crackers to divide each flavor as shown in the images above. It was refrigerated overnight before piping the boarders, dividing all four sections of the cake.
The image on the right is an example of a baked cheesecake. This was prepared on a graham cracker crust, using four pieces of graham crackers to divide each flavor as shown in the images above. It was refrigerated overnight before piping the boarders, dividing all four sections of the cake.
