Cheese info (2 of 3)
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Cheese info (2 of 3)
Last updated 6/12/2012 12:47:57 AM. Recipe ID 8857. Report a problem with this recipe.
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      Title: Cheese info (2 of 3)
 Categories: Cheese, Info/tips
      Yield: 1 Servings
      1 x  Information on Cheeses follo
      1 x  (This is part 2 of 3)
                        CREAM Many of the recipes call for cream, either
  sweet or sour. Usually the cream is added to lighten the cake or
  provide a richer flavor. SWEET CREAM: Cream comes in several
  different grades, depending upon the fat content. Heavy cream
  contains about 40 percent butterfat, 5 percent milk solids, and over
  50 percent water. it has about 53 calories per Tablespoon. Light
  cream contains about 20 percent butterfat and 7 percent milk solids;
  the rest is water. It has about 32 calories per Tablespoon.  Half and
  half, a blending of heavy cream and milk has about 12 percent
  butterfat, 7 percent milk solids and 51 percent water. It has about
  20 calories per Tablespoon. Heavy cream is added to the ingredients
  of a cheesecake most often as whipped cream.  When whipped, heavy
  cream will double in volume; for best results, use a chilled bowl and
  chilled beaters. Often confectioners sugar is added as the cream
  begins to stiffen to help retain the volume.  Heavy cream is
  perishable, so buy only as much as you plan to use within the next
  few days. A new ultrapasteurized type of cream is now widely
  available which has a much longer life. Many people find that it does
  not whip up as high and that it lacks much of the flavor of the more
  traditional kind. We leave the choice to you. Light cream is used
  less often in baking but is available in most supermarkets. It is
  also very perishable and should be purchased in small quantities. In
  most cheesecake recipes where light cream is indicated, half and half
  may be substituted. Half and half is also available in most
  supermarkets, but you can mix up your own from equal quantities of
  whole milk and heavy cream. SOUR CREAM: This is cream that has been
  processed commercially so as to be soured under ideal conditions.  It
  contains about 20 percent butterfat, about 7 percent milk solids and
  the remainder is water. There are about 30 calories per Tablespoon.
  Sour cream is sold in containers varying from one half pound to one
  pound. It is usually dated, so check for freshness when you purchase
  the container.  Sour cream will last up to two weeks in the
  refrigerator. Most brands seem to be uniformly good. SUGAR AND OTHER
  SWEETENERS Every desert cheesecake requires a sweetening of some
  kind. Most of the recipes use granulated sugar. However, it is
  possible to substitute brown sugar or honey in almost all of the
  recipes. HONEY: Remember that honey will make your cheesecakes
  darker, which you may find undesirable. And, since it is less soluble
  than granulated sugar, it is necessary to be especially careful that
  it is blended into the cheese mixture. Honey is used as the sweeter
  in such cheese cakes as Yogurt No-Bake Cheesecake and No Bake Honey
  Cheese Pie, but if you want to use it in other cakes, you must adjust
  the quantities. Since honey is sweeter and has a higher moisture
  content than granulated sugar, use one-third less honey by volume
  and, when possible, reduce the volume of other liquids by one-fourth
  cup for each cup of honey used.  This can be done by appropriately
  varying the proportions of dry (cream cheese) and moist (sour cream)
  dairy products. BROWN SUGAR: This is fine crystals of sugar coated
  with molasses, sold in either a dark or light form.  Brown sugar is
  used as an ingredient in the Praline Cheesecake, but could be
  substituted for granulated sugar in other cakes as well. As with the
  honey, brown sugar will make your cake darker, and you must blend it
  in well. Measurements will remain the same. We don't recommend using
  the granulated brown sugar or the liquid form of brown sugar.
  CONFECTIONERS' SUGAR: Also commonly available, this sugar has been
  crushed to a fine powder similarly in texture to cornstarch. It is
  used in cheesecakes primarily in beating egg whites as a means of
  stiffening them. Often it is also added to whipped cream as a
  sweetening. FLOUR AND OTHER THICKENING AGENTS Although eggs are
  generally best for holding together the ingredients of a successful
  cheesecake, there are several other ingredients that can be used in
  addition or in place of them. Flour and cornstarch also thicken the
  batter and stabilize the moisture content. FLOUR: In most recipes, we
  indicate either all purpose flour or self rising flour. The
  all-purpose flour can be either bleached or unbleached and today
  usually comes pre-sifted. If not, sift before measuring. Self-rising
  flour is bleached flour to which has been added a leavening agent
  such as baking powder. Whichever you use, remember to use it
  judiciously. Too much flour will make the cheesecake tough.
  CORNSTARCH: Finer than flour, cornstarch is more effective as a
  thickening agent. As with the flour, too much cornstarch will leave
  your cheesecake tough. GELATIN: Unflavored gelatin is commonly
  available in one-ounce envelopes. It is a thickening agent that works
  best when refrigerated, thus this is the basic ingredient in most of
  the no-bake cheesecakes.  It must be blended well with the
  ingredients and completely dissolved. Too much gelatin will make a
  rubbery cheesecake.

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Recipe ID 8857 (Apr 03, 2005)

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