Last week in class we learned about cheesecake. I had no idea that there were so many different styles and types of cheesecakes. The two main types we focused on and made were American and European style.
American-style cheesecakes are usually made with a cream cheese and have a bottom crust made from pastry dough or a crumb mixture. The cheesecake is baked in a pan of water to insulate them from too much bottom heat. American style cheesecake has a dense, rich, creamy texture.
European-style cheesecakes are usually made from a curd cheese, such as ricotta or farmers cheese. and are surrounded by a sweet crust and often have a top crust as well.
TIPS FOR THE PERFECT CHEESECAKE
-Have all ingredients at room temperature
-Mix only until ingredients are smooth, avoid over mixing
-Avoid over baking. The center of a cheesecake can remain slightly liquid when out of the oven- retained heat will continue to heat the center.
-Immediately after removing from oven, loosen the top edge of American-style cheesecake from the inside of the pan with a knife. This will avoid the surface to crack.
-Cool cheesecake to room temperature and refrigerate overnight before attempting to unmold.
8 comments:
I love European-style cheesecake, in fact it is the only cheesecake that exists in my world!
European-style cheesecake is the best! I had my first taste of it at a french restaurant in SLC called Franck's. I used to think I hated cheesecake. Turns out I was just eating the wrong type.
These look really great Kristi,,You know I love cheesecake.
Kristi, I love European-style cheesecake. The cheesecakes you made are just beautiful. Great Job!!
I love European-styly cheesecake. I ate WAY too much when I lived in Paris. Great post Krist!
Kristi, I am so glad you are loving culinary school...good for you! So glad I heard about your blog so I can follow what you are up to. Tell Jordan hi!
Everytime I come here I want to join a baking class! Or bake some yummy desserts!
This is TORTURE to look at Kristi!!!
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