Cheesecake
Cheesecakes are tarts made from sweetened cheese custard (the word 'cake' used to apply to a much broader category of food than it does today). Although less common, there are also savory cheesecakes, often served as hors d'oeuvres. Although most cheesecake in the United States is made using basic cream cheese, cheesecake can vary widely depending on the type of cheese used, and the type of cheese generally varies by region, giving a local flair (and often pride) to an area's cheesecake:
New York-style cheesecake (also called Jewish-style) uses heavy cream, cream cheese, eggs and egg yolks and is renowned for its richness and a smooth consistency.
Pennsylvania Dutch-style cheesecake uses a slightly tangy fresh cheese with larger curds and less water content, called pot or farmer's cheese.
Philadelphia-style cheesecake is lighter in texture, yet richer in flavor than New York style cheesecake.
Country-style cheesecake uses buttermilk, which produces a firm texture and increases the acidity. The higher acidity gives country-style cheesecake a longer shelf-life.
... Baking Tips/Troubleshooting ... History of Cheesecake ... Slow Cooker Cheesecake ... Recipes ...
Cheesecake Baking Tips and Troubleshooting
Since cheesecakes are essentially custards, they are prone to the same pitfalls - even more so since cheesecakes earn extra difficulty pints for being free-standing. There isn’t much room for mistakes when making cheesecakes – a variance of 1 degree in cooking can completely change the texture. They can crack (if they are over-baked or cooled too quickly), pull away from the crust (if the edges finish cooking before center sets), "weep” (the liquid is wrung out - again, from over-cooking), or just flat-out fall apart.
The type of cheese not only affects texture and taste but the ability to blend with other ingredients. If your cheesecake is too thin, it will be structurally unsound and fall apart . An easy way to ensure a thick cheesecake batter is to beat unflavored gelatin or cornstarch in with the eggs.
The easiest way to ensure a well-formed cheesecake is to bake it in a water bath (similar to using a double-boiler, but in the oven). Using a roasting pan large enough to hold your pan, fill with approximately 1 inch of water. If your dish has handles, it is easier to first place the water pan in the oven, then place your pan inside. Otherwise, place your pan in the water, then gently (don’t splash!) place both pans in the oven. Never use thin aluminum pans in a water bath – they are flimsy and very difficult to remove from the water without bending.
Remove the cheesecake from the oven when the edges are set but the center still has a little jiggle. Unless the recipe specifically states otherwise, if the filling has started to puff up and soufflé, you've waited too long.
Always store cheesecakes in the refrigerator. The eggs and milk in the cheesecake are prone to bacterial growth if left to warm.
If (despite your best efforts) your cheesecake develops cracks, it’s easy to decorate the top to conceal the flaws. Add berries, fruit ganache, whipped cream, meringue, chocolate shavings, or other garnish.
Another common problem, is that the crust becomes soggy. For extra crunch and texture, add Grape Nuts or oats to the crust.
Sandra Lee demonstrates a simple, nearly-foolproof preparation method with a Slow Cooker:
*You'll need a slow cooker and a pie pan that will fit inside it.*
Prepare the cheesecake filling and crust according to your recipe, but instead of baking it in an oven...
Place a small bowl in the bottom of a 5 quart slow cooker (crockpot) and place a small plate on top of the bowl. (This is to raise it up and prevent the bottom of the cheesecake from burning.)
Place the cheesecake pan on top of the plate and pour the filling into the pie crust.
Place several paper towels over the top of slow cooker bowl and under the lid (make the towels don't touch the top of the cheesecake).
Cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.
History of Cheesecake
The earliest history of cheesecake has faded into obscurity, but it has been discovered that cheesecake was a popular dish in ancient Greece. With the Roman conquest of Greece, the wonder of cheesecake was included in the spoils. The Roman name for this type of cake (derived from the Greek term) was "placenta." (Cato the Elder's De Agri Cultura includes recipes for "placenta".) Placenta was very similar to today's cheesecake, baked on a pastry base, or sometimes inside a pastry case. They were also called "libum" by the Romans, and were often used as an offering at their temples to their gods.
Important dates in Cheesecake History
776 B.C. - Cheesecakes were served to athletes during the first Olympic games held in 776 B.C. on the Isle of Delos.
1st Century A.D. – Roman Politician, Marcus Porcius, wrote his recipe for libum: Libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick.
230 A.D. - According to John J. Sergreto, author of Cheesecake Madness, the basic recipe and ingredients for the first cheesecake were recorded by the Greek writer, Athenaeus, in about 230 A.D.: Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve.
1000 A.D. -Cheesecake was introduced to Great Britain and Western Europe by the Roman conquering armies. By 1000 A.D., cheesecake was flourishing throughout Scandinavia, England, and northwestern Europe.
Don't over-bake. But if you do, mistakes can be covered with glazes and toppings.
