Tuesday, 20 November 2018

Cheesecake Recipes

Hebrew: מתכונים לעוגות גבינה

Cheesecake History

There is much debate over the origins of cheesecake; some say it dates back to ancient Greece and others to ancient Rome (approximately 200 BC). An English cookbook - Forme of Cury, from 1390 boasts a cheesecake recipe too.

Some countries have their own traditions when it comes to baking and flavoring the cheesecake

  • Amarula liqueur is sometimes added to a South African cheesecake
  • Australians tend to favor an unbaked cheesecake flavored with fruits like passion fruit, lemon and raspberry, while lychee and mango are favored in Asian cheesecakes.
  • The traditional base in Britain is crushed biscuits.  These cakes are often refrigerated rather than baked.  You might find them flavored with coffee, tea or a nip of Irish cream liqueur.
  • In the USA, baked cheesecakes are preferred. New Yorkers like their cheesecakes with sour cream while the traditional Philadelphia cheesecake has a much lighter texture.  Some recipes use buttermilk which result in a firmer texture.
  • German cheesecakes usually have a dough base. 
  • Honey and ricotta are common in Italian cheesecake recipes.

 

Chef's Tip - Baking Blind

Have you heard the term 'Baking Blind'? What does it mean?

Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked.

How to...

Once you have rolled the pastry, and placed it in the baking tin, prick the base of the pastry with a fork in a few places then, line the tart tin with baking parchment and then fill with ceramic baking beans or dried pulses. The holes and weight of the beans prevent the pastry from rising.

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