Cheesecake is a rich and creamy dessert made with cheese, usually cream cheese, and can be sweet or tangy. It can be made with a crust or as a custard, and is often served cold with toppings like fruit or whipped cream. There are many variations of cheesecake, and it is high in fat. A basic crust can be made with graham crackers, sugar, and butter, while a New York-style cheesecake filling includes cream cheese, sugar, lemon juice, vanilla, heavy cream, eggs, and egg yolks. The cheesecake is baked and then chilled before serving.
Cheesecake is a rich dessert dish made with cheese, usually cream cheese, although cottage cheese or even sour cream may be used, depending on the recipe. The texture of this dessert is extremely rich and creamy, and the taste can range from sweet to very tangy. In some places, cheesecake takes the form of a savory tart, rather than a dessert staple. Many bakeries sell them, and they’re also featured dessert items in restaurants around the world. It can also be done at home with relative ease.
Technically, cheesecake is a cake or custard, not a cake at all. In most cases, it’s made with a flaky crust that’s often created using crushed biscuits or graham crackers. Cheesecake can also be made as a custard in a large mold without any crust. It is usually served cold and can be topped with fresh fruit, icing or whipped cream. Allowing it to cool for a day will create a rich, ripe and complex flavored dessert, so many cooks make it the day before it’s needed.
There are a wide range of variations on this dessert, from the dense and tall New York cheesecake to the lighter and more delicate French cheesecake. Cheesecake can be baked with egg or raw with gelatin. As a general rule, it is prepared in a springform pan and not shaped for consumption. This dessert is also very high in fat, with a luxurious texture that can only be created with a high fat content.
To make a basic cheesecake crust, grind up 4 ounces (114 grams) graham crackers, brownie cookies, or another cookie of your choice and combine the crumbs with 1 tablespoon (12.5 grams) sugar and 4 tablespoons (60 grams) of butter to create a grainy paste. Press the dough into the bottom of an oiled springform pan, trying to distribute it evenly with the help of a flat-bottomed glass to press it evenly. Pre-bake crust at 325°F (163°C) for 10 minutes, until aromatic and dark brown. While the crust is baking, work on the filling.
This filling is for a rich and creamy New York-style cheesecake, which calls for a tall springform pan. Start by mixing 2.5 pounds (1.13 kg) of cream cheese with 1.5 to 2 cups (300 – 400 grams) of sugar, depending on the desired sweetness. Add a pinch of salt, 2 teaspoons (11.8 mL) of lemon juice, and 1 teaspoon (5.9 mL) of vanilla. Once creamed, add 0.5 cup (118 mL) of heavy cream, followed by six eggs and two egg yolks.
The cheesecake filling should be thick, but still pourable. Pour it into the springform pan and tap the mold to remove any bubbles before placing the pan on a preheated 260°C (500°F) for 10 minutes. Turn the oven down to 200°F (95°C) and bake until the center of the pie is 150°F (66°C). Once done, let the cake cool completely on a wire rack before chilling. Unparalleled to serve.
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