Cheesecake
From Wikipedia
History
Cheesecake is a sweet dish consisting primarily of a mixture of soft, fresh cheese (not
always cream cheese), eggs and sugar; often on a crust or base made from crushed cookies or
graham crackers, pastry or sponge cake. It may be baked or unbaked. Cheesecake is usually
sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce
and/or chocolate. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin,
key lime, or toffee.
Cheesecake is usually served as a dessert. An ancient form of cheesecake may have been
a popular dish in ancient Greece even prior to Roman’s adoption of it with the conquest of
Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who
wrote a book on the art of making cheesecakes. Cato the Elder’s De Agri Cultura includes
recipes for two cakes for religious uses; libum and placenta. Of the two, placenta is most like
most modern cheesecakes, having a crust that is separately prepared and baked. It is important to
note that though these early forms are called cheese cakes, they differed greatly in taste and
consistency from the cheesecake that we know today.
Modern commercial American cream cheese was developed in 1872, when William
Lawrence, from Chester, New York, while looking for a way to recreate the soft, French cheese
Neufchatel, accidentally came up with a way of making an “unripened cheese” that is heavier
and creamier; other dairymen came up with similar creations independently. In 1912, James
Kraft developed a form of pasteurized cream cheese. Kraft acquired the Philadelphia trademark
in 1928, and marketed pasteurized Philadelphia Cream Cheese which is now the most commonly
used cheese for cheesecake.
Composition
Almost all modern cheesecakes in the United States and Canada use cream cheese; in
Italy, cheesecakes use ricotta; Germany, the Netherlands and Poland use quark. Cheesecakes are
most easily baked in a leak-proof spring form pan, often paired with a water bath to more evenly
distribute the heat. Because of the high density of most cheesecakes, they continue baking for
some time after removal from an oven.
Whether baked cheesecake should be classified as a cake, a custard, a torte, or something
else is a matter of debate. The early Greeks considered it a cake. Some modern authors point to
the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still other
claim the separate crust, the soft filling, and the absence of flour prove that is a custard pie.
North American Varieties
Cheesecakes can be broadly categorized into two basic types; baked and unbaked. Each
comes in a variety of styles determined by region.
North America has several different recipes for cheesecake and this usually depends on
the region in which the cake was baked, as well as the cultural background of the person baking
it. These cheesecakes are typically baked before serving.
Usually, cheesecake is made from cream cheese, eggs and egg yolks to add richness and
a smooth consistency. It is baked in a special 13-15 centimetre (5.1-5.9 inch) tall spring form
pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and
flavor or add a drizzle of chocolate or strawberry sauce to the basic recipe.
New York-style cheesecake relies upon heavy cream or sour cream. The typical New
York cheesecake is rich and has a dense, smooth and creamy consistency. Sour cream makes the
cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are
made. However, a lavish variant uses sour cream as a topping, applied when the cheesecake is
cooked. It is mixed with vanilla extract and sugar and replaced in the oven, so that it is twicebaked.
Pennsylvania Dutch-style cheesecake uses a slightly tangy type of cheese with large
curds and less water content, called pot or farmer’s cheese.
Philadelphia-style cheesecake is lighter in texture, yet richer in flavor than New Yorkstyle cheesecake.
Farmer cheese cheesecake is the contemporary implementation for the traditional use of
baking to preserve fresh cheese, and is often baked in a cake form along with fresh fruit like a
tart.
Country-style cheesecake uses buttermilk to produce a firm texture while 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 lactosefree ingredients.
Cheesecake Kludys is a semi-sweet, semi-famous Pittsburgh delicacy. Usually served
with something fruity to add sweetness.
Chicago Style cheesecakes are firm on the outside, and have a soft and creamy texture on
the inside. They are popular in Chicago. In the United States, July 30 has been unofficially
declared “National Cheesecake Day.” Savory cheesecakes are also made, often for an hors
d’oeuver or served with accompanying salads.
Deluxe Cheesecake
1 cup Zwieback crumbs
½ cup melted butter
5 (8 oz.) pkg. Cream cheese, softened
½ cup milk
6 eggs
1½ cup sugar
1 ½ t. vanilla
¼ t. salt
1 ½ cup sour cream
¼ cup sugar
1 t. vanilla
Combine zwieback crumbs and butter; mix well.
Press into 9” spring form pan. Beat cream cheese
and milk. Beat eggs into mixture, adding one at a
time, beating well after each egg. Gradually beat in 1
½ cups sugar. Add 1 ½ t. vanilla & ½ t. salt. Beat
well. Pour into crust. Bake 350 degrees F. for 1
hour, 10 minutes or till set. Cool 10 minutes.
Combine sour cream, ¼ cup sugar & 1 t. vanilla.
Spread over top of cheesecake. Bake 475 degrees F.
for 5 minutes. Cool well. Refrigerate overnight.
Combine crumbs & melted margarine. Press into 9”
pan. Bake at 350 degrees F. 8-10 minutes. In heavy
saucepan, melt caramels with milk over low heat,
stirring frequently until smooth. Pour over crust.
Top with pecans. Combine cream cheese, sugar &
vanilla, mixing at medium speed till well blended.
Add eggs, one at a time, mixing well after each
addition. Blend in chocolate. Pour over pecans.
Bake at 350 degrees F. for 40 minutes, loosen cake
from rim of pan; cool and remove from pan. Chill.
COCONUT CHEESECAKE
1 cup chocolate cookie crumbs
1 cup finely chopped pecans
2 T. sugar
¼ cup butter, melted
3 (8 oz.) pkgs. Cream cheese, softened
3 eggs
2 T. flour
1 (15 oz.) can cream of coconut
1 (3 ½ oz.) flaked coconut, toasted (1 1/3 cups)
Whipped creams and shaved chocolate.
CHOCOLATE TURTLE CHEESECAKE
2 cups vanilla wafer crumbs
6 T. melted margarine
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted
Heat oven to 300 degrees F. Combine crumbs,
pecans & sugar; stir in butter. Press firmly onto 9”
spring form pan. Beat cheese till fluffy. Add eggs &
flour, beating till smooth. Gradually beat in cream of
coconut. Stir in ¾ cup toasted coconut. Pour in pan,
bake for 1 hour & 10-15 minutes (center will be soft).
Carefully loosen cake from edge of pan. Cool & chill.
2 (8 oz.) pkgs. Cream cheese, soft
Pipe whipped cream around edge. Sprinkle
remaining toasted coconut. Sprinkle with shaved
chocolate.
½ cup sugar
CHOCOLATE TIP
1 t. vanilla
For the best white chocolate, always check the label
to be sure cocoa butter is listed as one of the
ingredients. Some products that do not contain
cocoa butter will not melt as well or have the same
rich flavor as a true white chocolate.
2 eggs
½ cup semi-sweet chocolate chips, melted
WHITE CHOCOLATE CHEESECAKE
LEMON CHEESECAKE
Makes 12 servings
2 lemons
Heat oven to 325 degrees F.
¼ lb. butter
Crust
¼ t. salt
½ cup (1 stick) butter
¼ cup plus 2/3 cup sugar
¼ cup sugar
1 ¼ cup flour
½ t. vanilla
2 (8 oz.) cream cheese, softened
1 cup flour
2 eggs
Cream butter, sugar & vanilla in small bowl a
medium speed with electric mixer until light and
fluffy. Gradually add flour, mixing at low speed until
blended. Press onto bottom of 9-inch spring form
pan; prick with fork. Bake 25 minutes or until edges
are light golden brown.
Grease 9” pan. Grate 1 t. of zest from lemon.
Squeeze 3 T. juice from lemons. Beat butter, salt, ½
t. lemon zest and ¼ cup sugar till creamy. On low
speed, beat in flour till crumbly. Beat in 1 T. lemon
juice till dough holds together. Press dough into
bottom of pan. Refrigerate for 15 minutes. Bake in
350 degree oven for 20-25 minutes or till golden.
Beat cheese with 2/3 cup sugar till smooth. Beat in
eggs, ½ t. lemon zest and 2 T. lemon juice. Pour over
crust. Bake till cheesecake is firm and top puffs, 3540 minutes. Cool. Refrigerate. Best served at room
temperature.
Filling
4 (8 oz.) pkgs. Cream cheese, softened
½ cup sugar
1 tsp. vanilla
LEMON CURD TART FILLING
4 eggs
6 eggs, slightly beaten
12 oz. white chocolate, melted, slightly cooled
2 egg yolks
Beat cream cheese, sugar & vanilla at medium speed
with electric mixer until well blended. Add eggs, 1 at
a time, mixing at low speed after each addition, just
until blended. Blend in melted chocolate; pour over
crust. Bake 55-60 minutes or until center is almost
set. Run knife or metal spatula around rim of pan to
loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Garnish with
chocolate curls and powdered sugar.
Macadamia Nut Cheesecake: Stir 1 (3 ½ -oz.) jar
macadamia nuts, chopped (about ¼ cup) into batter.
2 cups sugar
¾ cup lemon juice
1 cup butter, softened
¼ cup grated lemon peel
In top of double boiler, combine all ingredients.
Cook over low heat, stirring frequently, 25 minutes
or until thickened. Remove from heat, let cool. Store
in refrigerator.
GERMAN CHOCOLATE FROSTING
1 stick butter, 4 T. flour, 2 T. milk, ½ cup sugar.
Cook to boil – add 1 cup coconut and 1 cup pecans.
CREAM CHEESE PIE
12 oz. cream cheese, softened
2 eggs, beaten
¾ cup sugar
2 t. vanilla
½ t. lemon juice
Topping:
1 cup sour cream, 4 T. sugar, 1 t. vanilla
Combine all ingredients, beat until fluffy and light.
Pour into graham cracker crust – bake for 20 minutes
at 350 degrees F. Remove from oven, cool 5 minutes,
pour on topping and bake for 10 minutes.
until tender, about 5 minutes. Cool slightly. Using
electric mixer, beat cream cheese, eggs and cream in
large bowl until well blended. Fold in onion mixture,
salmon, gruyere and remaining 3 Tbsp. of parmesan
cheese. Season generously with salt & pepper. Pour
batter into prepared pan. Place cheesecake in large
baking pan. Add enough boiling water in large pan
to come 2 inches up side of cheesecake. Bake until
firm to touch. About 1 hour and 40 minutes.
Remove from water bath. Turn oven off. Return
cheesecake to oven and let stand 1 hour. Transfer
cheesecake to rack and cool at least 2 hours.
NOTE: Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before
serving. For smoked salmon, you can use canned
salmon/liquid smoke.
SMOKED SALMON AND ONION CHEESECAKE
SERVE: Slightly warm or at room temperature.
Great with roasted peppers.
5 Tbsp. Parmesan cheese, freshly ground
PUMPKIN CHEESECAKE
3 Tbsp. butter
2 ½ lb. cream cheese, 1 cup granulated sugar, 4 lg.
eggs, slightly beaten, 3 egg yolks, lightly beaten, 3 T.
flour, 2 t. cinnamon, 1 t. ground cloves, 1 t. ground
ginger, 1 cup heavy cream, 1 Tbsp. vanilla, 1 can (16
oz.) mashed pumpkin.
1 cup Green bell pepper, chopped
28 oz. cream cheese – room temperature
½ lb. smoked salmon trimmings, chopped
½ cup (2 oz.) Gruyere cheese – freshly grated
2 Tbsp. fine dry breadcrumbs
1 cup onions, chopped
4 large eggs
½ cup whipping cream
Salt & pepper
Preheat oven to 300 degrees F. Butter an 8-inch
spring form pan with 2 ½ inch sides. Mix 2 Tbsp.
parmesan cheese with bread crumbs. Sprinkle into
prepared pan. Turn pan coating sides with crumb
mixture. Wrap foil around bottom and 2-inches up
side of pan. Melt butter in heavy medium skillet over
medium heat. Add onion and bell pepper and sauté
Heat oven to 425 degrees F. In large mixing bowl,
beat together cream cheese, sugar, eggs & yolks, add
flour, cinnamon, cloves & ginger. Beat in cream &
vanilla, then add mashed pumpkin & beat at medium
speed with electric mixer until just mixed thoroughly.
Pour mixture into prepared shortbread or graham
cracker crust in 10” spring form pan. Bake 15
minutes, reduce oven to 275 degrees F. and bake for
additional hour. Turn oven off. Let cake set in oven
overnight to cool.
These recipes and tips are all provided to you by
Kathy Stine and some of these recipes are her
original recipes, she used when she was the owner
of My Just Desserts in Alton. We thank Kathy for
demonstrating and providing the “taste testing” to
us for this lesson. Kathy is a long time member of
the McClusky Unit of Jersey County HCE.