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Cheescake Research work

Inmaculada Pérez Sánchez HLC, SDC2U 2016-2017


CONTENT 1. Concept (page 5) 2. The history of the cheesecake (page 6) 3. What was before‌ ? (page 7) 4. The american style (page 8) 5. Cheesecake around the world (page 12) 6. The perfect cheesecake (page 5) 7. Cheesecake flavours (page 15)

7.1 Traditional Cheesecake Flavors (page 16)

7.2 Specialty Cheesecake Flavors (page 16)

7.3 Some recipes (page 19)

8. Personal conclusions (page 26) 9. Bibliography (page 27)

1. CONTENT Cheesecake is a sweet dessert consisting of one or more layers: The main one, a thickest layer, is a mixture of soft and fresh cheese, eggs and sugar. It can be prepared in other many flavours too, such as strawberry, pumpkin, key lime, chocolate, Oreo, chestnut or toffee. The bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sponge cake. It may be baked or unbaked, usually refrigerated. Cheesecake may be flavoured or topped with fruit, whipped cream, nuts, cookies, fruit sauce, and/or chocolate syrup. This is the most typical cheesecake that we know today, but it has always been like this?

CHEESECAKE LAYERS TOP LAYER fruit | whipped cream | nuts | cookies | fruit sauce | chocolate

MAIN LAYER cheese + egg + sugar

BOTTOM LAYER (baked/unbaked)

crushed cookies | graham crakers | pastry | sponge cake + butter


2. THE HISTORY OF THE CHEESECAKE People have been eating cheesecakes for over four thousand years. The first cheesecakes are thought to have been made in Ancient Greece, in the island of Samos, and consisted of wheat flour, pounded cheese and honey. There are some evidences of this: Anthropologists excavated cheese molds there which were dated circa 2,000 B.C. The earliest extant cheesecake recipes are found in Cato the Elder’s De Agri Cultura, which 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 It is known that small cheesecakes were served to athletes during the first Olympic games held in 776 B.C. and were also known to use as a wedding cake. When the Romans conquered Greece, the cheesecake recipe was just one spoil of war. They modified it including crushed cheese and eggs. These ingredients were baked under a hot brick and it was served warm. The Romans called their cheesecake “libuma” and they served it on special occasions. Marcus Cato, a Roman politician in the first century B.C., is


credited as recording the oldest known Roman cheesecake recipe. As the Romans expanded their empire, they brought cheesecake recipes to the Europeans. Great Britain and Eastern Europe began experimenting with ways to put their own unique spin on cheesecake. In each country of Europe, the recipes started taking on different cultural shapes, using ingredients native to each region. In 1545, the first cookbook was printed. It described the cheesecake as a flour-based sweet food. Even Henry VIII’s chef did his part to shape the cheesecake recipe. Apparently, his chef cut up cheese into very small pieces and soaked those pieces in milk for three hours. Then, he strained the mixture and added eggs, butter and sugar. It was not until the 18th century, however, that cheesecake would start to look like something we recognize in the United States today. Around this time, Europeans began to use beaten eggs instead of yeast to make their breads and cakes rise. Removing the overpowering yeast flavour made cheesecake taste more like a dessert treat.

3. WHAT WAS BEFORE THE CREAM CHEESE OR THE AMERICAN CHEESECAKE? Cheesecake was later introduced to the New World when immigrants came from Europe to America. Cottage cheese was most commonly used in the recipes of those days. Cream cheese was not invented until 1872, when New York farmer William Lawrence had a happy accident… he was trying to make Neufchâtel, a lower fat soft cheese, and instead came up with cream cheese. Three years later, cream cheese was packaged in foil and distributed to local stores under the Philadelphia Cream Cheese brand. The Philadelphia Cream Cheese brand was 7

purchased in 1903 by the Phoenix Cheese Company. In 1912, James Kraft developed a way to pasteurize cheese and in 1928, Kraft purchased the Philadelphia trademark. Just a year later, Arnold Reuben first used cream cheese, rather than cottage cheese, in a cheesecake and served it in his Turf restaurant. It was a huge hit! Cream cheese is now the most widely used cheese for making cheesecakes. Cream cheese is an American addition to the cake, and it has since become a staple ingredient in the United States.

4. THE AMERICAN STYLE UNITED STATES The United States has several different recipes for cheesecake and this usually depends on the region in which the cake was baked. Usually, cheesecake is made from cream cheese, eggs, and egg yolks to add a richness and a smooth consistency. It is baked in a special 13 to 15 cm tall springform pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavour or add a drizzle of chocolate or strawberry sauce to the basic recipe. Below is a list of some varieties of cheesecakes in the US: New York–style cheesecake relies upon sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. However, a variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with vanilla extract and sugar and replaced in the oven, essentially making the cheesecake twice-baked. Chicago–style cheesecake is a baked cream-cheese version which is firm on the outside with a soft and creamy 8


texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread which is crushed and mixed with sugar and butter. Pennsylvania Dutch–style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer’s cheese. It can be found in Amish, Mennonite, Ex-Amish, and German-American communities throughout southern Pennsylvania. It can also be found in Amish communities through the US, and sometimes in other countries with Amish communities such as Canada, Mexico, and Russia. This cheesecake is not very common outside of these communities. Philadelphia-style cheesecake is lighter in texture, yet richer in flavour than New York–style cheesecake. This cheesecake is rare. New York–style cheesecake is commonly 10

eaten in Philadelphia, where this variant is from. However, it still can be found in specialty bakeries throughout the city. Farmer cheese cheesecake is the contemporary implementation for the traditional use of baking to preserve fresh cheese and is often baked in a cake form, along with fresh fruit like a tart. This version is very similar to Central and Eastern European recipes that use quark/farmer’s cheese. Most communities that make this have a large amount of people of Eastern or Central European descent. Country-style cheesecake uses buttermilk to produce a firm texture while increasing acidity to extend shelf life. This can be found is some rural communities throughout the country. Outside of rural communities, this cheesecake is quite uncommon. Cheesecakes represented as being “New York style� are the most common variety in the United States; the term has considerable prestige. However, increasing distance from New York City itself tends to decrease the accuracy of the label, with cheesecakes made further from the city decreasing in density and richness and increasingly over-sweetened by New York standards. SOUTH AMERICA Argentina In Argentina, cheesecake is usually served with strawberry or another berry marmalade on top. Brazil Brazilian-style cheesecake is made with cream cheese and condensed milk, with the addition of gelatin and/or ricotta cheese. Mulberry jam is a common choice for the top layer, as well as strawberry, raspberry, or guava. Colombia Colombian cheesecake uses honey or panela and curd mixed with wheat or maize flour. Sometimes it is served with strawberry, blackberry, or uchuva jam; rarely it is served with boiled figs. It is a quite popular dessert in the central East Andes region. 11

5. CHEESECAKE AROUND THE WORLD Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu. In spite of all the variations, the popular dessert’s main ingredients, cheese, wheat and a sweetener, remain the same. Cheesecakes can be categorized into two basic types: baked and unbaked, each comes in a variety of styles determined by region. EUROPE Bulgaria Bulgarian-style cheesecake uses cream cheese in a New York– style filling and smetana for a top layer. Ground nuts are often added to the crust mixture. France French-style cheesecakes are very light, feature gelatin as a binding ingredient, and are typically only 3 to 5 cm high. This variety gets its light texture and flavour from Neufchâtel cheese. Germany German-style cheesecake uses quark and a freshly made dough, not graham crackers. The Käsesahnetorte (cheese cream tart) adds cream and is not baked. Greece In Greece the cheesecake has been made since antiquity and is now traditionally made using mizithra. There are many regional variants of the mizithropita. Italy Italian-style cheesecake uses ricotta or mascarpone cheese, sugar, vanilla extract, and sometimes barley flakes. This type of cheesecake is typically drier than American styles. Small bits of candied fruit are often added.

The Netherlands and Belgium Dutch/Belgian-style cheesecakes are typically flavoured with fruit or melted bittersweet chocolate, are generally made with quark, and are not baked. Belgian cheesecake also includes a speculaas crust, a traditional Dutch-Belgian biscuit. Poland Polish sernik (cheesecake), one of the most popular desserts in Poland, is made primarily using twarรณg, a type of fresh cheese. Russia Russian-style cheesecake, Vatrushka, is in the form of a dough ring and filled with quark or cottage cheese. Sweden Swedish-style cheesecake, ostkaka, differs greatly from other cheesecakes because is not layered and is traditionally produced by adding rennet to milk and letting the casein coagulate. It is then baked in an oven and served warm. Since the process of curdling milk is somewhat complicated, alternative recipes intended for home cooking instead use cottage cheese as a base to simulate the texture of the dessert. Swedish-style cheesecake is traditionally served with jam and whipped cream.


United Kingdom and Ireland In the United Kingdom and Ireland, cheesecake is typically made with a base of crushed, buttered biscuits and often topped with a fruit compote. The most common commercial varieties are black cherry, blackcurrant, strawberry, passionfruit, raspberry, and lemon curd. The usual filling is a mixture of cream cheese, sugar, and cream and it is not baked, but refrigerated. Gelatine may also be mixed in with the cheese/cream mixture to keep the filling firm. Variations are common, and include banoffee, coffee, tea, chocolate, Irish cream, white chocolate, and marshmallow flavours. Savory smoked salmon cheesecake is made in Scotland. Africa South Africa has many different varieties of cheesecake. One popular variant is made with whipped cream, cream cheese, gelatine for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with Amarula liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in British South African communities. Asia Asian-style cheesecake flavours include matcha, lychee, and mango. Asian-style cheesecakes are also lighter in flavour and are sometimes light and spongy in texture. Compared to its counterparts, Asian cheesecake is also considerably less sweet. Japan Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost plasticine appearance. Australia Australian cheesecakes are more commonly unbaked. Common flavours include passionfruit, chocolate, raspberry, lemon, caramel, and vanilla. No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world this creamy cake remains a favorite for sweet tooths of all ages. 14

6. THE PERFECT CHEESECAKE My favorite cheesecake until today =) Ingredients For the base: 250 g digestive biscuits, crushed 150 g unsalted butter, melted For the filling: 115 g caster sugar 3 tablespoons flour 900 g full-fat Philadelphia, at room temperature 4 large free-range eggs 115 ml double cream 1 vanilla pod, seeds of, or ½ teaspoon vanilla extract zest of 1 lemon For the strawberries 400 g blueberries 3 tablespoons caster sugar (optional) A bit of water (optional) Preparation 1. Grease and line a 24cm springform cake tin and preheat the oven to 180ºC 2. Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and refrigerate for 15 minutes at least. 3. Prepare the filling. Combine the sugar and flour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest. 4. Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. 15 minutes later turn down the heat of the oven to 120ºC and bake for an hour until the top is browned and the filling set around the edges. 15

5. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight. 6. Prepare the coating: Put the strawberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake. Key points: 1. The speed of the electric mixer to prepare the filling should be low. 2. Add the egg to the mixture one by one, Do not add the next egg until the previous one is incorporated 3. When the edges are more less separate the cheesecake, check the center with a cake taster and if it is almost clean, it is ready to remove from the oven. 4. Put the cheesecake in the fridge when it is completely cold, otherwise it can break on the top.

7. CHEESECAKE FLAVOURS 7.1 TRADITIONAL CHEESECAKE FLAVOURS Almond Baileys Irish Cream Banana Cream Black Forest Blueberry Swirl Butterfinger Butterscotch Cafe Au Lait Caramel Pecan Caramel Swirl Cherries n’ Cream Chocolate Chip Chocolate Decadence Chocolate Marble Chocolate PB Chip 16

Chocolate Toffee Double Chocolate Chip Espresso KahluĂ Heath Bar Honey Vanilla Key Lime Lemon Drop Mint Chocolate Chip Mocha Cappuccino New York Oreo Pecan Praline Pumpkin Swirl Raspberry Chocolate Chip Raspberry Choc Truffle Raspberry Swirl Snicker Bar

Strawberry Swirl Turtle Very Berry White Chocolate 7.2 SPECIALTY CHEESECAKE FLAVOURS Almond Amaretto Chocolate Chip Amaretto Andes Candies Mint Chocolate Chunk Apple Crumb Apricot White Chocolate B-52 (Coffee Liqueur, Amaretto & Irish

Creme) Bailey’s Chocolate Swirl Banana Mango Banana Rum Dream Banana Split Banana Walnut Bananas Foster Banoffee (Banana Toffee) Black Cherry Amaretto Black N White Black Raspberry Chambord Blueberry Pistachio Cranberry Bourbon Vanilla Brownie Caramel Brownie Cookie Dough Butter Rum Butterscotch Almond Butterscotch Caramel

Caramel Cashew Caramel Crunch (Caramel, Peanuts, Milk Chocolate Chip) Caramel Flan Caramel Hazelnut Caramel Irish Cream Caramel Coffee Liqueur Caramel Macadamia Nut Cardamom Pistachio Chai Tea Cheesecake made with Mars Bar & Chocolate Mint Cheesecake Sundae (Banana, Strawberry, Chocolate layers) Cherry Almond Cherry Chocolate Brownie

Cherry Rum Cherry Streusel Chimpanzee (Chocolate Banana) Chocolate Almond Chocolate Amaretto Chocolate Apricot Chocolate Brownie Caramel Chocolate Chip Cookie Dough Chocolate Covered Strawberry Chocolate Creme Brulee Swirl Chocolate Frangelico Chocolate Grand Marnier Chocolate M & M Chocolate Malt Chocolate, Peanut

Butter & Banana Chocolate Pecan Turtle Cinderella (Peanut Butter Cheesecake) Coconut Chocolate Coconut Mango Coffee Caramel Coffee Chocolate Chip Coffee Liqueur & Chocolate Mudslide Coffee Praline Confetti Cotton Candy Cranberry Lemon Cranberry Walnut Cranberry White Chocolate Crazy Carrot Cake Creme Brûlée Crystalized Ginger Date Deadhead (Tye-dye cheesecake) Double Chocolate Chip White Chocolate Chunk Dulce de Leche Elvis Cheesecake (Peanut Butter & Banana) Espresso Hazelnut Espresso Irish Cream French Silk Fuzzy Navel Gentleman Jack German Chocolate Ginger Molasses Ginger Spice Gingerbread White Chocolate Grasshopper Green Tea

Guinness Honey Lavender Honey White Chocolate Hurricane (Rum, Lime, Pineapple, Orange) Irish Coffee Jaegermeister John’s Pineapple Key Lime Raspberry Key Lime White Chocolate Kiwi Lemon Blueberry Lemon Curd Swirl Lemon Hazelnut Lemon Lime Lemon Marscapone Lemon Poppy Seed Lemon Raspberry Mai Tai Mandarin Orange Mango Mango Lime Mango Pineapple Maple Brown Sugar Marbled Grasshopper Mardi Gras Margarita Milk Chocolate Almond Mint Oreo Mud Paw Mud Puppy Neapolitan (Strawberry, New York, Chocolate) Oatmeal Chocolate Chip Oatmeal Cinnamon Orange Chocolate Swirl Orange Dreamsickle Orange Marmalade Orange White

Chocolate Passionfruit Peach Cobbler Peaches n Cream Peanut Butter & Jelly Peanut Butter White Chocolate Peanut Butter Caramel Peppermint Piña Colada Pineapple Coconut Pink Lemonade Pistachio Dream Praline Chocolate Chip Rafael’s Tequila Lime Raspberry Walnut Reese’s Peanut Butter Cup Chunk Rhubarb Crisp Rocky Road Root Beer Float Rose Water Pistachio Rum Raisin Salted Nut Roll S’more Sour Cream Coffee Cake Spotted Cow (Spots of Double Chocolate Chip Cheesecake in New York Cheesecake) Strawberry Strawberry Banana Strawberry Daiquiri Strawberry Lemonade Strawberry Pineapple Strawberry Rhubarb Sunshine Orange Surly Coffee Bender Cheesecake Tiramisu

Triple Berry Chocolate The Hawaiian: Banana, Pineapple, Coconut Tunnel of Fudge 2 Gingers Whiskey Cheesecake Vanilla Bean Cheesecake White Chocolate Chunk Macadamia Nut White Chocolate Chunk Raspberry White Chocolate Hazelnut White Russian

7.3 SOME RECIPES BLACK FOREST CHEESECAKE (by Jamie Oliver) Ingredients For the base: 75 g unsalted butter , plus extra for greasing
 300 g dark chocolate biscuits For the filling: 2 x 425 g tins of dark cherries in syrup 2 clementines 350 g caster sugar 6 large free-range eggs 400 ml double cream 560 g Philadelphia plain cream cheese 2 teaspoons vanilla extract For the topping: 200 g dark chocolate (70% cocoa solids) , plus extra for serving 1 dash of double cream 50 g unsalted butter 1 clementine 19

Preparation 1. Preheat the oven to 180ºC. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin. 2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter. 3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly. 4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool. 5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat. 6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside. 7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy. 8. Whisk the egg whites until stiff peaks form. 9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks. 10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup. 11.Place the cheesecake in the freezer to set overnight. 12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally. 20

13. Remove the cheesecake from the tin and place on a cake stand. 14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special. PUMPKIN SWIRL Ingredients For the base: 3/4 cup finely-ground gingersnap cookies 3/4 cup finely-ground graham crackers 1/3 cup ground pecans 1/4 cup granulated sugar 5 tablespoons butter, melted For the filling: 3 packages cream cheese, room temperature 1 3/4 cups granulated sugar 3 tablespoons all-purpose flour 6 eggs, room temperature 1 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 1/3 teaspoon ground ginger 1/3 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 can pumpkin puree (either canned or homemade) Preparation: 1. Preheat oven to 180ยบC and lightly grease (butter) a 28 cm springform pan. 2. In a small bowl, combine gingersnap crumbs, graham cracker crumbs, pecans, sugar, and butter. Mix well and press firmly onto bottom of prepared springform pan. 3. Bake 7 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire rack. 21

4. In a large bowl, add the cream cheese, sugar, and flour. Using an electric mixer, beat until smooth. Using low speed, add the 5 eggs, one at a time, beating after each addition. Then beat in the vanilla extract. Transfer 2-1/2 cups of this plain batter to a separate bowl; set aside. 5. To the remaining batter, add 1 egg, cinnamon, ginger, nutmeg, cloves, and pumpkin puree. Over low speed, beat until just combined. Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. 6. Pour 1/2 of pumpkin batter over the prepared Gingersnap Crust in the springform pan. Spoon 1/2 of the plain batter over pumpkin layer. Repeat layering until all batter is used. 7. Using a long knife or the back of a spoon, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect. Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. 8. Bake 15 minutes, then lower oven temperature to 120ยบC and bake approximately another 60 to 70 minutes or until edges are light brown and center is almost set. There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven. ZANAHORIA Ingredients For the cheesecake mixture: 2 pkg cream cheese, softened well (but not melted) 2/3 cup granulated sugar 1 1/2 tsp all-purpose flour 2 large eggs

1 tsp vanilla extract 1/2 cup sour cream For the carrot cake: 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/2 cup canola oil 1/4 cup unsweetened applesauce 2/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 1/3 cups finely grated carrots For the topping: 60 gr cream cheese, softened 1 Tbsp butter, softened 1 1/4 cups powdered sugar 1/4 cup + 2 Tbsp sour cream 1/2 tsp vanilla extract 1/2 cup chopped pecans (optional) Preparation: Preheat oven to 350 degrees. Butter a 28 cm springform pan and set aside. For the cheesecake mixture: 1. In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside. 2. Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 23

seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets. To assemble cheesecake: 3. Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight. For the topping: 4. In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container. OREO Ingredients For the base: 26 Oreo cookies 1/8 tsp. kosher salt 60 gr unsalted butter, melted For the filling: 250 gr packages cream cheese, room temperature 24

1 1/4 cup sugar 1/2 tsp. kosher salt 1 tbsp. pure vanilla extract 4 large eggs, room temperature 1 cup heavy cream 1/4 cup sour cream 15 Oreo cookies, coarsely chopped, plus more crushed Oreos for garnish Preparation: 1. Make the crust: Butter a 28 cm springform pan. Wrap bottom and sides of pan in a double layer of aluminum foil. Set a rack in middle of oven and preheat to 180ยบC. 2. In a food processor or blender, grind Oreos into fine crumbs. Add salt and pulse to combine. Transfer to medium bowl, add melted butter, and use fork or fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up sides of springform pan. Freeze 10 minutes. 3. Place pan on baking sheet and bake crust for 10 minutes. Set on a rack to cool. Reduce oven temperature to 325 degrees F. 4. Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil.


5. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down the bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add heavy cream and sour cream and beat on low until fully incorporated and completely smooth, 1 minute. Gently fold in coarsely chopped Oreo cookies. 6. Pour cheesecake batter into cooled crust and smooth top. Place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off oven, prop door open with wooden spoon, and let cheesecake slowly cool in water bath for 1 hour. 7. Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. When ready to serve, carefully remove sides of springform pan and sprinkle top with crushed Oreo cookies. The cheesecake can be refrigerated for 3 to 4 days.

8. PERSONAL CONCLUSIONS I love cheese, so there is no doubt, the cheesecake is my favorite dessert. Lately I see on instagram a lot of cheesecake of different flavours what has piqued my interest to know more about this delicious dessert. I never imagined that the cheesecake was so old, there were so many versions and it could be made of so many different flavors. What I know is that we all have our perfect cheesecake. 26

With the process learned in class and keeping in mind the key points I will start to experiment new versions ... for the moment my favorite is still the NY cheesecake.

9. BIBLIOGRAPHY htm oreo-cheesecake-recipe/


Inmaculada Pérez Sánchez HLC, SDC2U 2016-2017

Profile for inmapersan

Cheesecake - Research work  

Cheesecake - Research work