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A slice of baked Lemon Cheesecake

Cheesecake is a large family of sweet, cheese-based cakes. Pin-up photo of Ingrid Bergman for the March 16, 1945 issue of the U.S. Army magazine, Yank. ... Image File history File links Lemoncheesecake-Slice. ... Image File history File links Lemoncheesecake-Slice. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Cake (disambiguation). ...

Cheesecakes are generally made with soft, fresh cheeses. Other ingredients such as sugar, eggs, and cream are often mixed in as well. Flavourings such as rum or chocolate may be added, and a fruit topping, like strawberries, are frequently added. Typically, the filling or topping covers a crust, which may be pastry, cookie, or digestive biscuit. This article is about sugar as food and as an important and widely-traded commodity. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... For other uses, see Chocolate (disambiguation). ... For other uses, see Strawberry (disambiguation). ... In baking, a crust is the outer, hard skin of bread or the shell of a pie. ... Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ... This article is about the food. ... A digestive biscuit, sometimes referred to as a sweetmeal biscuit, is a semi-sweet biscuit or cookie, originating in the United Kingdom, and popular there and in other Commonwealth countries. ...

The word cheesecake is also used to describe the creamy, cheesy flavour of the dessert. In this usage, there are cheesecake yogurts, ice creams, brownies, and cookies. There are also savoury cheesecakes, often flavoured with blue cheese and served as hors d'oeuvres or with accompanying salads. Image File history File linksMetadata Download high resolution version (1152x864, 442 KB) File links The following pages link to this file: Cheesecake Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ... Image File history File linksMetadata Download high resolution version (1152x864, 442 KB) File links The following pages link to this file: Cheesecake Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Chocolate brownies In American cooking, a chocolate brownie, also known as a Boston brownie or simply just brownie, is a small, rich, chocolate cake, named after its rich brown color. ... This page is about edible cookies. ... Cabrales bleu Cheese Blue cheese, known in French as bleu (blue), is a general classification of cows milk, sheeps milk, or goats milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold. ... Hors dœuvre (or alternatively appetizer or starter) refer to the food served before or outside of (French: hors) the main dishes of a meal (the œuvre). ... This article deals with food. ...

History

Cato the Elder played with it which might have resembled cheesecake in De Agri Cultura.^[1] Modern cheesecakes resemble cakes previously used as offerings to gods in Greek culture. Though Modern cheesecakes are in the "William Fowler" style, which was developed during the mid eighties, for this reason cheesecakes do not normally feature in older recipe books.^[2] Marcus Porcius Cato (Latin: M·PORCIVS·M·F·CATO[1]) (234 BC, Tusculum–149 BC) was a Roman statesman, surnamed the Censor (Censorius), Sapiens, Priscus, or the Elder (Major), to distinguish him from Cato the Younger (his great-grandson). ... De Agri Cultura (On Farming or On Agriculture), written around 150 BC by Cato the Elder, is the first surviving work of Latin prose. ...

Styles

Speaking of the many varieties and possibilities of cheesecake, cheesecake-cooking champion David Gluckman said: "Cheesecake is really a canvas." Lactose is a disaccharide found in milk. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ...

American

American cheesecakes generally rely on cream cheese, invented in 1872 as an alternative to French Neufchâtel.^[2] Cream cheese is a sweet, soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4. ... (no photo as yet) Country of origin France Region, town Haute-Normandie, Neufchâtel-en-Bray Source of milk Cows Pasteurized No Texture Soft Aging time 8-10 weeks Certification AOC, 1969 Neufchâtel is a semi-soft French cheese from the Normandy region of France. ...

• 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-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.

• Ann Arbor-style cheesecake Old World Bakery in Ann Arbor, Michigan, features a graham cracker crust which covers both the bottom and the 8 cm (3 inch) high side of the cheesecake. It is also lighter and creamier in texture than other cheesecakes because of a combined cream cheese and sour cream base. Each cheesecake weighs an average of 2 to 3 kg (4-5 1/2 pounds) depending upon the flavour. It is also common to add liquor flavourings such as Bailey's Irish Cream, Amaretto, Raspberry Chambord, Kahlua, Wisniak cherry cordial, and Vandermint.

• 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.

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 Vegan recipes combining non-dairy cream cheese alternatives with other lactose-free ingredients.

• Cottage cheese and lemon versions.

This article is about the state. ... Juniors is a restaurant at the corner of Flatbush Avenue Extension and DeKalb Avenue in Brooklyn. ... Cream cheese is a sweet, soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4. ... Jewish cuisine is a collection of international cookery traditions linked by Jewish dietary laws (kashrut) and Jewish holiday traditions. ... For other uses, see Chicago (disambiguation). ... The Pennsylvania Dutch (perhaps more strictly Pennsylvania Deitsch or Pennsylvanian German) are the descendants of German immigrants who came to Pennsylvania prior to 1800. ... For other uses, see Philadelphia (disambiguation) and Philly. ... Ann Arbor is a city in the U.S. state of Michigan. ... Spirits redirects here. ... Queso blanco is a soft, unaged white cheese. ... Blinis with sour cream and red caviar Smoked salmon, chive, cream cheese, sour cream and cucumber Slice of toasted bread with sour cream and pepper Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ... Homogenization (or homogenisation) is a term used in many fields such as Chemistry, agricultural science, food technology, sociology and cell biology. ... Polish Cheesecake File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Polish Cheesecake File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... | IUPACName = | OtherNames = | Section1 = ! style=background: #F8EABA; text-align: center; colspan=2 | Identifiers |- | bgcolor = | CAS number | bgcolor = | [63-42-3] |- | PubChem | |- | MeSH | |- | Section2 = ! style=background: #F8EABA; text-align: center; colspan=2 | Properties |- | Molecular formula | C12H22O11 |- | Molar mass | 342. ... Vegan redirects here. ...

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, raspberries and cherries. Seattle-style cheesecake has been modelled closely after Vancouver-style.

For other uses, see Vancouver (disambiguation). ... Motto: Splendor sine occasu (Latin: Splendour without diminishment) Capital Victoria Largest city Vancouver Official languages English (de facto) Government Lieutenant-Governor Steven Point Premier Gordon Campbell (BC Liberal) Federal representation in Canadian Parliament House seats 36 Senate seats 6 Confederation July 20, 1871 (6th province) Area  Ranked 5th Total 944... Cultivated raspberries The raspberry (plural, raspberries) is the edible fruit of a number of species of the genus Rubus. ... For other uses, see Cherry (disambiguation). ... City nickname Emerald City City bird Great Blue Heron City flower Dahlia City mottos The City of Flowers The City of Goodwill City song Seattle, the Peerless City Mayor Greg Nickels County King County Area   - Total   - Land   - Water   - % water 369. ...

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. A digestive biscuit, sometimes referred to as a sweetmeal biscuit, is a British semi-sweet biscuit. ... For the art collective, see Gelitin. ...

Italian

• Roman-style cheesecake uses honey and a ricotta-like cheese along with flour and is traditionally shaped into loaves. Some recipes call for 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-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.

For other uses, see Rome (disambiguation). ... bay leaves Bay leaf in Greek Daphni (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... The History of The Decline and Fall of the Roman Empire, a major literary achievement of Eighteenth Century, was written by the English historian, Edward Gibbon. ... Ricotta cheese is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. ... This article or section does not cite its references or sources. ...

French

• 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 South of France and fine pastry shops in Paris.

This region consists of the southern part of France. ... This article is about the capital of France. ...

Greek

• Greek-style cheesecake commonly uses Mizithra cheese, and Mascarpone cheese.

Mizithra is a Greek goat cheese similar to Romano cheese in taste and consistency, and not unlike the familiar Greek feta cheese. ... This article or section does not cite its references or sources. ...

Swedish

• 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.

Swedish cuisine is similar to the cuisine of Denmark and cuisine of Norway, in that it is traditionally simple. ... Ostkaka, also known as Swedish cheesecake or Swedish curd cake, is a Swedish cake that has its roots in Småland. ...

Middle European

Käsekuchen - German-style cheesecake uses quark cheese

• German-style cheesecake (Käsekuchen, Quarkkuchen, Matzkuchen) uses 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.
• Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit).

Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (3072 × 2304 pixel, file size: 2. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (3072 × 2304 pixel, file size: 2. ... Polish twaróg Quark is a type of fresh acid-set cheese of Central European origin. ... Polish twaróg Quark is a type of fresh cheese of Central European origin. ... A tart is a pastry dish, usually sweet, that is a type of pie, with an open top that is not covered with pastry. ...

Latin American

• Brazilian-style cheesecake usually has a layer of goiabada (guava marmalade).

Species About 100 species, see text. ... For other uses, see Marmalade (disambiguation). ...

Asian

Asian-style cheesecake flavours include matcha (powdered Japanese green tea) and mango. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... Matcha IPA: ) is a fine, powdered green tea used particularly in Japanese tea ceremony, as well as to dye and flavour foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera...

Japanese

Japanese white chocolate cheesecake

• Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost plasticine appearance.

Image File history File links Japanese_Cheesecake. ... Image File history File links Japanese_Cheesecake. ... An emulsion is a mixture of two immiscible substances. ... Flan may refer to any of the following: a flan IS a pie it says so on the pie page, it is a tart which is a pie, so there In British English usage, flan may be various kinds of tart or cake with a sweet or savoury filling, often... Not to be confused with the Pleistocene epoch which is part of the geologic timescale. ...

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. Cream cheese is a sweet, soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4. ... Ricotta cheese is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. ... Polish twaróg Quark is a type of fresh cheese of Central European origin. ...

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 cornstarch 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. Binomial name L. Corn (Zea mays L. ssp. ... Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ...

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. ^[3] A box of Grape Nuts. ...

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. Roquefort is a flavorful ewes-milk blue cheese from the south of France, and one of the most famous of all French cheeses. ... The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. ...

Uncooked fruits that contain live protein eating enzymes 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.^{[citation needed]} However, when pineapple and mango are crushed and used in moderation, the cheesecake will set.^{[citation needed]} Human glyoxalase I. Two zinc ions that are needed for the enzyme to catalyze its reaction are shown as purple spheres, and an enzyme inhibitor called S-hexylglutathione is shown as a space-filling model, filling the two active sites. ... Binomial name L. This article is about the fruit. ... For other uses, see Pineapple (disambiguation). ... Binomial name C.F.Liang. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera...

Gallery

"Green tea" flavored cheesecake served with green tea ice cream Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 1,014 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Cheesecake User:Chensiyuan Metadata This...

"MarvelCakes-Style" Blueberry Cheesecake Image File history File links Metadata No higher resolution available. ...

Image File history File linksMetadata No higher resolution available. ...

See also

• Junior's
• The Cheesecake Factory
• Ostkaka

Juniors is a restaurant at the corner of Flatbush Avenue Extension and DeKalb Avenue in Brooklyn. ... The Cheesecake Factory, Inc. ... Ostkaka, also known as Swedish cheesecake or Swedish curd cake, is a Swedish cake that has its roots in Småland. ...

References

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Cheesecake