Cheese Cake
Cheesecake
is a sweet dessert consisting of one or more layers. The main, and thickest
layer, consists of a mixture of soft, fresh cheese (typically cream
cheese or ricotta),
eggs, vanilla and sugar; if there is a bottom layer it often consists of a
crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sponge
cake. It may be baked
or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be
flavored or topped with fruit, whipped cream, nuts,
cookies, fruit sauce, or chocolate syrup. Cheesecake can be prepared in many
flavors, such as strawberry, pumpkin, key lime, lemon, chocolate, Oreo, chestnut, or toffee.
History
Smooth,
fresh, unripened cheese sweetened with honey must be almost as old as cheese-making
itself, and "land of milk and honey" is a
deep-rooted idiom. An ancient form of cheesecake may have been a popular dish
in ancient
Greece even prior to Romans' adoption of it with the conquest of Greece. The
earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th
century BCE), who wrote a book on the art of making cheesecakes
(πλακουντοποιικόν σύγγραμμα—plakountopoiikon sungramma). The earliest extant
cheesecake recipes are found in Cato
the Elder's De Agri Cultura, which includes recipes for three
cakes for religious uses: libum, savillum and placenta.
Of the three, placenta is most like most modern cheesecakes, having a crust
that is separately prepared and baked.
A
more modern version is found in Forme
of Cury, an English cookbook from 1390.[ On this basis, chef Heston
Blumenthal has argued that cheesecake is an English invention.
Cheesecake
did not evolve into the dessert that we see today up until somewhere around the
18th century. Europeans began removing yeast and adding beaten eggs to the cheesecake
instead. With the overpowering yeast flavor gone, the result tasted more like a
dessert
treat.
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 Neufc\hâtel, accidentally came up with a way of
making an "unripened cheese" that is heavier and creamier; other
dairymen came up with similar creations independently.
Modern
cheesecake comes in two different types. Along with the baked cheesecake, some
cheesecakes are made with uncooked cream-cheese on a crumbled-biscuit base.
This type of cheesecake was invented in the United States.
In this hotel there are 3 types of cheese cake, usually sold at cake shops and sometimes also for buffet menus. these three types of cheese cake have a slightly different taste and different colors too.
Cheese Cake
Recipe :
Icing sugar 750 gr
Maizena 200 gr
Cream cheese 3 kg
Eggyolk 10 pcs
Eggs 10 pcs
Whip cream 1500 ml
Lime Juice 200 ml
Marble Cheese Cake
Recipe :
Icing sugar 750 gr
Maizena 200 gr
Cream cheese 3 kg
Eggyolk 10 pcs
Eggs 10 pcs
Whip cream 1500 ml
Lime Juice 200 ml
Chocolate sauce (for garnish/topping)
Tiramisu Cheese Cake
Recipe :
Cream cheese 1250 gr
Mascarpone 1250 gr
Sugar 450 gr
Eggs 625 gr
Mizena 45 gr
Fresh cream 400 gr
Coffee Nescafe syrup 50 gr
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