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    Do You Like Cheesecake?: Everything You Should Know About This Delicious Dessert
    Do You Like Cheesecake?: Everything You Should Know About This Delicious Dessert
    Do You Like Cheesecake?: Everything You Should Know About This Delicious Dessert
    Ebook56 pages19 minutes

    Do You Like Cheesecake?: Everything You Should Know About This Delicious Dessert

    By Sabina F.

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    About this ebook

    What makes cheesecakes adaptable to any culinary style is their cheese. Back in Ancient Greece, every market sold cheeses to those who cannot make their own. By the time the fourth century B.C. came, the most accepted white Greek cheeses were being seasoned with spices and baked into a manner similar to pies and cakes. Even the Romans, during the height of their
    power, used a great deal of cheese in their cooking. They preserved cheese using a salt-based sauce and provided the recipe for the celebration of the wedding cake, which still contain cheese as the main ingredient.

     
    LanguageEnglish
    PublisherSabina F.
    Release dateJun 11, 2017
    ISBN9788826452807
    Do You Like Cheesecake?: Everything You Should Know About This Delicious Dessert

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      Book preview

      Do You Like Cheesecake? - Sabina F.

      Table of Contents

      Title Page

      Chapter 1

      Do You Like

      Cheesecake?

      Everything you should know

      About this delicious dessert

      All About the Cheese in the Cheesecake

      What makes cheesecakes adaptable to any culinary style

      is their cheese. Back in Ancient Greece, every market

      sold cheeses to those who cannot make their own. By

      the time the fourth century B.C. came, the most

      accepted white Greek cheeses were being seasoned with

      spices and baked into a manner similar to pies and

      cakes. Even the Romans, during the height of their

      power, used a great deal of cheese in their cooking.

      They preserved cheese using a salt-based sauce and

      provided the recipe for the celebration of the wedding

      cake, which still contain cheese as the main

      ingredient.

      The Americans and Their Cream Cheese

      A soft, mild-tasting, sweet, white cheese is the cream

      cheese. Generally, cream cheese contains at least 33

      percent milk fat and a moisture content of not more

      than 55 percent and a pH level ranging from 4.4 to

      4.9. Cream cheese is not usually matured and is meant

      to be consumed fresh. This makes it diverse from other

      supple cheeses, like the Neufchatel and the Europe’s

      Brie. The taste, production and texture of the cream

      cheese are more comparable to that of the Mascarpone

      and Boursin.

      Cream cheese was known to originate in the United

      States during the year 1872. In Chester, New York, a

      dairyman developed a richer cheese made from whole

      milk and cream. During the year 1880, A.L. Reynolds,

      one of the cheese distributors in New York, first

      began issuing cream cheese, which was then covered in

      tin-foil wrappers, called the Philadelphia Brand.

      Hence, the name Philadelphia Brand cream cheese was

      adopted by the Reynolds for the product since, at that

      time, the quality of food products were related with

      the city where it originated.

      It was not until 1912, when James L. Kraft created the

      pasteurized cheese. This invention eventually led to

      the improvement of the pasteurized Philadelphia Brand

      cream cheese, which is not the most fashionable cheese

      used in making cheesecakes.

      The French and Their Neufchatel

      While the Americans like to use cream cheeses for

      their cheesecakes, the French used Neufchatel cheese

      in their own culinary style of creating cheesecakes.

      Neufchatel is a flavorful cheese that provides

      cheesecakes with a light and airy texture and

      eventually became the basis of the modern American

      cheesecake.

      The French Neufchatel is slightly crumbly, soft and

      mould-ripened made in the region of Normandy. It was

      one of the oldest cheeses in France with production

      dating back as far as the 6th century. Neufchatel

      cheese is somewhat similar to

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