Cheesecakes 101

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สวัสดีค่ะ

นิดาว่าหลายๆคนที่ไม่ค่อยได้ทำชีสเค้กอาจจะสงสัยในความแตกต่างระหว่างชีสเค้กแบบ no bake และแบบอบใช่มั้ยล่ะคะ

ถึงแม้ทั้งสองชนิดจะมีส่วนผสมของชีสชนิดนิ่มเหมือนกัน แต่ความแตกต่างที่ชัดเจนที่อยู่ตรงที่เค้กแบบอบนั้นมีส่วนผสมของไข่(และบางทีก็แป้ง) เพื่อให้ structure กับเค้ก แต่แบบไม่อบนั้นจะเซ็ทตัวจากการเย็นตัวและแข็งตัวของไขมันค่ะ และบางสูตรมีการใส่พวกผงวุ้นเข้าช่วยด้วยแต่นิดาไม่ค่อยชอบ texture แบบนั้นเท่าไหร่นะคะ



http://www.bakersroyale.com/cheesecake/oreo-cookies-and-cream-no-bake-cheesecake/

ส่วนชีสเค้กแบบอบนั้นแยกชนิดได้หลากหลาย เช่น New York Cheesecake ที่ใช้ครีมชีสเยอะมาก และมีส่วนผสมของ sour cream ตัวเค้กจะเนียนแต่เนื้อหนัก มักจะราดหน้าด้วยชั้น sour cream


http://smittenkitchen.com/blog/2010/04/new-york-cheesecake/

Italian Cheesecake ที่ทำจากชีสชนิดอื่นๆเช่น ricotta หรือ mascapone

http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-ricotta-cheesecake-recipe/index.html

http://www.bonappetit.com/recipes/2011/05/ricotta-cheesecake

ส่วน German Cheesecake จะใช้ quark ทำ


http://foodiewife-kitchen.blogspot.com/2011/06/kasekuchen-german-cheesecake.html

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2244/Recipe.cfm

และชีสเค้กอีกชนิดที่ขาดไม่ได้คือชีสเค้กญี่ปุ่น ที่มีเนื้อฟูนุ่มแสนอร่อย เค้กชนิดนี้มีส่วนผสมของแป้ง แป้งข้าวโพดและไข่ขาวที่ตีจนขึ้นฟู (meringue) ที่ทำให้เค้กมีเนื้อฟูเบาค่ะ


http://justonecookbook.com/blog/recipes/japanese-cheesecake/

http://madteagarden.blogspot.com/2011/08/le-dessert-sunday-japanese-souffle.html


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Hi there,

Today let’s talk about cheesecakes. Cheesecakes are one of my favorite things to eat: they are like my kryptonite- normally I have no problems resisting the temptation of devouring more than 1 piece of dessert per day, yet when there’s a glorious cheesecake in my fridge, I simply can not stop myself!  You will find me right there in front of the fridge, taking one piece, and then another small piece (to bribe my conscience,) and then a bigger piece slightly later, and here I go tumbling down the slippery cheesecake slope…..

Anyways, enough with the fatness rant, let’s stick to our Cheesecake 101 topic, despite being down right delicious, cheesecakes are rather complicated when it comes to categorizing them.

First you have the baked and no bake types. Baked cheesecakes contain eggs, and they often contain flour; whereas, the no-bake variations get their structure from the solidification of fats. Once the cream cheese is put in the fridge, it solidifies and holds the cake in shape.

http://www.bakersroyale.com/cheesecake/oreo-cookies-and-cream-no-bake-cheesecake/

But then it gets a little more complicated when you want to categorize the baked cheesecakes since there are endless variations, and I am not even talking about the varieties of flavors and toppings that you can add onto the cheesecake such as marble cheesecake, turtle cheesecake, red velvet cheesecake etc. yet because this entry would otherwise be 3000 words long. And there’s a cheesecake sitting in my fridge that I need to tend to, so let’s just focus on geographic classifications where the differences usually come from the types of cheese used for now, shall we? (My tummy definitely thinks it’s a brilliant idea.)

The famous new york cheesecake is a very thick, dense, and creamy variation which contains a lot of sour cream as well as cream cheese. Some types also come with a layer of sour cream on top.


http://smittenkitchen.com/blog/2010/04/new-york-cheesecake/

Where as Italian cheesecake is lighter and contains other type of soft cheeses such as ricotta or mascapone

http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-ricotta-cheesecake-recipe/index.html

http://www.bonappetit.com/recipes/2011/05/ricotta-cheesecake

German cheesecake contains quark


http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2244/Recipe.cfm

The only one that seems to be a little out of the norm is the airy cotton-soft Japanese cheesecake which gets it unique texture from cornflour and meringue.


http://justonecookbook.com/blog/recipes/japanese-cheesecake/

http://madteagarden.blogspot.com/2011/08/le-dessert-sunday-japanese-souffle.html

First Picture Credit: NY Cheesecake – recipe.com/ Oreo – Bakersroyale/ Ricotta Cheesecake – Bon Appetit/ Japanese cheesecake – mad tea garden

 

 

 

One Comment Add yours

  1. lavieinpink says:

    I have just found out I am allergic to dairy! So no more cheesecake for me! Sad, I love NY baked…

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