Cheesecake Cooking Styles

Cheesecake Cooking Styles

At one time upon a time, when jocks in Ancient Greece
started competing in rigorous events at Olympic Games,
slices of cheesecakes were made, which basically
contained the three basic components: cheese, wheat
flour and sweetener. They pounded all the ingredients
together until it arrived at a paste-like consistency.
They baked the mixture, cooled and served to provide
athletes with the energy they need to compete. This
was called the birth of the cheesecake.

The Roman Empire then appropriated Greece and acquired
the divine treat and spread it throughout Europe and
any territory they busied. Since then, the basic
cheese, flour and sweetener, was replaced with
Whatsoever ingredient native to the land that adoptive
the cheesecake recipe. The usual white Greek cheese
was replaced by ricotta and mascarpone by the
Italians, Neufchatel by the French, quark cheese by
the Germans and cream cheese by the Americans.
Eventually, this monolithic event in culinary history
paved the way for several different styles in producing
the cheesecake.

The European Cheesecake

The Europeans were the first to adopt the cheesecake
recipe. They were also the first to apply several
Fluctuations in the conventional cheesecake. There are
many countries that have also based their own style
on producing cheesecakes and they include Italy,
France, United Kingdom, and New Zealand.

Firstly, the United Kingdom and New Zealand cheesecake
is similar. Their cheesecakes are generally cold
Sweets that are neither baked nor cooked.
Cheesecakes from these countries are made with
crumbled digestive cookies combined with butter and
pressed into a dish in order to form a base layer.
They used fillings or toppings, which mainly
Appoint of sugar, cheese, cream off, milk and gelatin
mixed together.

In Italy, there is two styles from cooking cheesecakes,
namely the Roman and Italian style. Roman style
cheesecakes use ricotta-like cheese and honey combined
with flour and traditionally shaped into loaves. There
are also other formulas that call for bay leaves, which
may have been used to preserve the treat. Nowadays,
Roman style cheesecakes are still baked in Italian
areas, which kept the culinary customs alive after
the fall of Rome.

On the other hand, Italian style cheesecakes are the
Advanced versions of the Roman cheesecake. These
cheesecakes use either mascarpone or ricotta cheese
and replace honey with bread. They also omitted the
use of bay leaves and added other new-age ingredients,
such as: barley flakes and vanilla. Typically,
this type of cheesecake is drier compared to American
style cheesecakes and often added with tiny bits ofcrystallized fruit.

A very light cheesecake is the main description of
French cheesecakes. These cakes feature gelatin as the
main attaching ingredient and are broadly speaking only 3 to 5
centimeters tall. This variety of cheesecake achieves
its light flavor and texture from the Neufchatel
cheese. More so, French cheesecakes are found open
in markets at the South of France and fine pastry
stores in Paris.

The American Cheesecake

In America, cheesecakes typically rely on cream cheesealternatively to the French Neufchatel. One of the
most popular cheesecakes in America is the New York
style cheesecake. This was made famous by a deli and
relies on cream cheese, accented cream, eggs, and egg
yolks in order to add a smooth consistence and
richness.

New York style cheesecakes are also known as Jewish
style and are baked in a specific 13 to 15 centimeter
tall give form pan in several eating house*. There are
also other recipes of the cheesecake that use lemon
and cottage cheese for trenchant flavor and texture.