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What are the different types of Cheesecake ?
Cheesecake is available in a variety
of flavours. However, broadly there are two types of cheesecake,
the ‘no-bake’ cheesecake and the ‘baked type’. The no-bake is a
much lighter version, compared to the baked type, which has a
richer texture and heavier consistency, as eggs are used. Both
the types however, need to stand in the refrigerator for at
least four hours. The name – Cheesecake, is because of the cream
cheese, that is a must in the recipe, though substitutes like
cottage cheese & ricotta cheese are also used. The ‘health
conscious’ trend has given rise to a new genre of low-fat or
low-calorie options that are made from low-fat cream cheese,
cottage cheese, or tofu. Most of these ‘healthy cheesecake’ are
no-bake recipes.
Types of Cheesecake
Cheesecake types can be segmented by preparation, by region and
by ingredients.
By preparation style
• Baked: Mixture of cream cheese and eggs baked to perfection.
• No-bake: The more lighter cream cheese version.
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By region
• American cheesecake
• New York-style cheesecake: A concoction of heavy cream, cream
cheese and eggs with a rich and smooth consistency.
• Chicago-style cheesecake: Baked cream cheese with a creamy
inside and firm outside crust.
• Pennsylvania-style cheesecake: Distinct by the use of a tangy
type of cottage cheese.
• Italian-style cheesecake: It uses ricotta cheese, which gives
it a dry, crumbly texture.
• Roman-style cheesecake: Traditionally shaped into loaves,
these use honey and a ricotta-like cheese along with flour.
• French-style cheesecakes: Extremely light they use gelatin as
a binding ingredient and are only 1 to 2 inches tall. |
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• Greek-style cheesecake: These are
made with the Mizithra cheese and Mascarpone cheese.
• German-style cheesecake or the Käsekuchen: Uses the quark
cheese, a tangy cream cheese variation.
• Dutch-style cheesecakes: Typically flavored with melted
bittersweet chocolate.
• Brazilian-style cheesecake: Usually has a layer of goiabada or
guava marmalade.
• Canadian-style cheesecake: Distinct by the use of maple syrup,
that replaces sugar.
• Japanese-style cheesecake: Has a smooth flan-like texture due
to the use of an emulsification of cornstarch and eggs.
By
ingredients
• Country-style cheesecake: These use buttermilk to produce a
firm texture.
• Farmer's cheesecake: A contemporary creation, fresh cheese is
baked in a pie shell along with fresh fruit like a tart.
• Vegan cheesecake: Non-diary cheesecakes that use tofu and
fat-free soy-cream.
• Cottage cheesecake: Cream cheese is replaced by cottage
cheese.
• Lemon cheesecake: Lemon zest and rind are infused into the
cheese, cream mixture, to give it a distinct flavor.
• Fruit cheesecake: Fresh seasonal fruits are blended into the
cheesecake; also coulis of fruits is served with the cheesecake.
• Sour cream cheesecake: Usually a 1:1 volume ratio of cream
cheese to sour cream.
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The
History of Cheesecake
Cheesecake is said to have originated in Greece. It has been
recorded that cheesecake was served to the athletes during the
first Olympic Games held in 776 B.C. Interestingly, cheese
making dates back to as far as 2,000 B.C. The Romans are
believed to have spread cheesecake from Greece to across Europe.
Cheesecake was introduced to America, centuries later through
the recipes brought over by immigrants. In 1872, American
dairymen, who were trying to recreate the French cheese,
Neufchâtel, invented cream cheese. Today Philadelphia cream
cheese is the most popular cheese used for making cheesecake.
Basic
Cheesecake Recipe
10 wheat cracker biscuits
200gms cream cheese softened/ or cottage cheese whipped with
100gm fresh cream |
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100gms sugar
50gms fresh cream
2 tsp vanilla
100gms whipped cream topping
• Beat cheese until smooth; gradually add in sugar.
• Blend in cream and vanilla.
• Fold in whipped topping, blending well.
• Line a dish with crumbled crackers and pour in the cheese mixture.
• Chill till set, for at least 4 hours.
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Article Contributed By: Namrata Nayak
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