All About the Cheese in the Cheesecake

All About the Cheese in the Cheesecake

What attains 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 centred 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 good deal of cheese in their cooking.
They preserved cheese using a salt-based sauce and
Allowed for the recipe for the celebration of the espousing
cake, which still contain cheese as the main
Component.

The Americans and Their Cream Cheese

A soft, mild-tasting, sweet, white cheeseflower is the cream
cheese. Generally, cream cheese contains at least 33
percent milk fat and a wet content of not more
than 55 percent and a pH level ranging from 4.4 to
4.9. Cream off cheese is not usually full-blown 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 corresponding to that of the Mascarpone
and Boursin.

Emollient cheese was known to develop in the United
States during the year 1872. In Chester, New York, a
dairyman developed a richer cheese made from whole
milk and cream. On the year 1880, A.L. Reynolds,
one of the cheese distributors in New York, first
began bringing out cream cheese, which was then covered in
tin-foil wrappers, called the City of Brotherly Love Brand.
Hence, the name Philadelphia Brand cream cheese was
adopted by the Reynolds for the product since, at that
time, the quality of foodstuffs were related with
the city where it originated.

It was not until 1912, when James L. Kraft created the
pasteurized cheese. This conception eventually led to
the betterment of the pasteurized Philadelphia Brand
cream cheese, which is not the most popular with 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 flavorous cheese that provides
cheesecakes with a light and airy texture and
eventually became the basis of the modern American English
cheesecake.

The French Neufchatel is slightly crumbly, soft and
mould-ripened made in the region of Normandy. It was
one of the oldest cheeseflowers in France with product
dating back as far as the 6th century. Neufchatel
cheese is somewhat similar to camembert in appearance,
with a white, dry and edible rind, but with a sharper
and saltier taste.

Additionally, Neufchatel cheese has the aroma and
taste of mushroom cloud*. What makes this cheeseflower different
is that unlike other cheeseflowers with soft and white
rinds, Neufchatel cheese has a grainy texture.

Although, Neufchatel has been less democratic after the
World War II, several cheesecake recipes still use the
cheese. As a matter of fact, there are also Americans who likes to
use Neufchatel instead of cream cheeseflower when making
cheesecakes, which they can purchase at several
gourmet shops.

The Italians and Their Ricotta

When the Italian adopted the cheesecake recipe, they
used ricotta cheese to make their cheesecake a little
drier.

Ricotta cheese is a whey cheeseflower made in Italy. It uses
whey, which is a limpid, low-fat and nutritious liquid
that is the byproduct of cheese product. In its
basic form, ricotta is also an un-ripened and uncooked
curd, which is normally un-drained of its whey. It has
a fresh, creamy and coarse-grained white appearing, slightly
sweet in taste and usually contains around 5% fat.