VARIOUS

2

What is Cheesecake?

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese, usually on

a crust or base made from biscuit (such as a graham cracker crust), pastry or sponge

cake.[1] It may be baked or unbaked. Cheesecake is usually sweetened with sugar and

may be flavored or topped with fruit, nuts, fruit sauce and/or chocolate. Various flavours of

cheesecake exist, such as lemon, strawberry or toffee.

History

Cheesecake was already a popular dish in ancient Greece even prior to Romans’ adop-

tion 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.

In 1872, William Lawrence, from Chester, New York, while looking for a way to recreate

the soft, French cheese Neufchâtel, 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.

3

HEADER

4

BOSTON CREAM CHEESECAKE

• 1package1-layer-sizeyellowcakemix• 2tablespoonscookingoil• 3ouncepackagecreamcheese,softened• ¾cupsugar• 1teaspoonvanilla• 3eggs• 8ouncecartondairysourcream• ¾cupwhippingcream• 6ouncessemisweetchocolate,finelychopped• 2tablespoonsbutter,softened

Directions:

1.Preheatovento325degreesF.Greasethebottomofa9-inchspringformpan;setaside.Preparecakemix

accordingtopackagedirections,exceptaddcookingoil.Pourbatterintothepreparedpan,spreadingevenly.Bake

for25minutes.

2.Forfilling::Meanwhile,inalargebowl,combinecreamcheese,sugar,andvanilla.Beatwithanelectricmixer

onmediumspeeduntilsmooth.Addeggs;beatonlowspeedjustuntilcombined.Stirinsourcream.Carefully

pourcreamcheesemixtureovercakelayer.

3.Bakefor50to55minutesoruntila2-inchareaaroundtheoutsideedgeappearssetandthecenterappears

nearlysetwhengentlyshaken.Coolinpanonawirerackfor15minutes.Usingasmallsharpknife,loosen

edgeofcheesecakefromsideofpan.Coolcompletely(about13/4hours4.Beforeserving,inasmallsaucepan,

bringwhippingcreamtosimmering.Removefromheat.Addchocolate;stiruntilchocolateismeltedandmixture

issmooth.Stirinbutter.Chillabout15minutesoruntilmixtureisslightlythickened,stirringonce.Spoonchocolate

mixtureontocheesecake,spreadingtocovertop.Makes16servings.

Makes:16servings

Prep:45minsBake:325°F1hr15minsto1hr20minsCool:2hrsChill:4hrs15minsto24mins.

5

HEADERRASPBERRY

CHEESECAKE

Ingredients For the crust:

• 11/2cupsgrahamcrackercrumbs(10crackers)• 1tablespoonsugar• 6tablespoons(3/4stick)unsaltedbutter,melted

For the filling:•21/2poundscreamcheese,atroomtemperature•11/2cupssugar

• 5wholeextra-largeeggs,atroomtemperature• 2extra-largeeggyolks,atroomtemperature• 1/4cupsourcream• 1tablespoongratedlemonzest(2lemons)• 11/2teaspoonspurevanillaextract

For the topping:•1cupredjelly(notjam),suchascurrant,raspberry,orstrawberry

• 3half-pintsfreshraspberries

Directions

1.Tomakethecrust,combinethegrahamcrackers,sugar,andmeltedbutteruntilmoistened.Pourinto

a9-inchspringformpan.Withyourhands,pressthecrumbsintothebottomofthepanandabout

1-inchupthesides.Bakefor8minutes.Cooltoroomtemperature.

2.Tomakethefilling,creamthecreamcheeseandsugarinthebowlofanelectricmixerfittedwithapaddle

attachmentonmedium-highspeeduntillightandfluffy,about5minutes.Reducethespeedofthemixerto

mediumandaddtheeggsandeggyolks,2atatime,mixingwell.Scrapedownthebowlandbeater,asnecessary.

Withthemixeronlow,addthesourcream,lemonzest,andvanilla.Mixthoroughlyandpourintothecooledcrust.

6

CHEESECAKEMIXTURE

• 250gcreamcheese,cubed,atroomtemperature• 1/2cup(115g)castersugar• 2eggs• 1tspvanillaessence• 1/4cup(40g)plainflour

Milk chocolate mixture

• 180gmilkchocolate,chopped• 160gbutter,cubed• 3/4cup(155g)brownsugar• 3eggs,whisked• 3/4cup(115g)plainflour

1.Preheatovento170°C.Linea16cmx26cm(base)slabpanwithnon-stickbakingpaper.

2.Forthecheesecakemixture,useanelectricbeatertobeatcreamcheeseandsugaruntilsmooth.Beatinthe

eggs.Stirinvanillaextractandflour.

3.Forthechocolatemixture,meltthechocolateandbutterinamediummicrowave-safebowlonMedium/50%

power,stirringeveryminutefor1-2minutes.Coolslightly.Addthesugarandeggs,andmixwell.Stirinthe

flour.

4.Spooncheesecakemixtureandchocolatemixturealternatelyintothepan.Makeaswirledpatternwithafine

skewer.Bake20-25minutesoruntilcrumbsclingtoaskewerwheninserted.Setasidetocoolcompletely.

7

HEADERWHITE CHOCOLATE

AND RASBERRY CHEESECAKE

• 125gunsaltedbutter• 250gpacketArnott’sGranita

biscuits• 20g(1/4cup)desiccatedcoconut• Icingsugarandraspberries,to

serve

Cheesecake filling

•2x250gpacketscreamcheese,atroomtemperature

• 250gfirmricotta(seenote)• 1tspvanillaextract• 150g(2/3cup)castersugar• 3eggs• 80g(1/3cup)sourcream• 200gwhitechocolate• 125graspberries

1.Placebutterinasmallsaucepanandcook,stirring,overlowheatfor1minuteoruntilmelted.Usingyour

hands,breakbiscuitsinhalf.Addcoconutandprocessuntilmixtureresemblesfinecrumbs.Addmeltedbutter

andpulse4timesoruntilcombined.

2.Turnthebaseofspringformpanupsidedown.Securebackinpan(thismakesshelleasiertoremove).Using

yourfingertips,pressoverbaseandupsideofpantothetop.Usingastraight-sidedglass,pressmixturefirmly

tocompact.

3.Preheatovento160C.Usingtheclawtechnique,cutcreamcheeseintoapproximately2cmpieces.Addcream

cheese,in2batches,beatingaftereachadditionuntilwellcombined,thenbeatfor6minutesoruntilsmooth.

Crackeggsintoabowl.