Cheese info (3 of 3)
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Cheese info (3 of 3)
Last updated 6/12/2012 12:47:57 AM. Recipe ID 8858. Report a problem with this recipe.
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      Title: Cheese info (3 of 3)
 Categories: Cheese, Info/tips
      Yield: 1 Servings
      1 x  Information on Cheeses follo
      1 x  (This is part 3 of 3)
                     MILK AND MILK PRODUCTS Milk is used infrequently in
  cheesecakes.  Other milk products that appear more frequently in
  cheesecakes are buttermilk, sweetened condensed milk, and Yogurt.
  Buttermilk is made when special bacteria are added to lowfat milk;
  therefore, an average eight-ounce serving has about 100 calories. It
  is available in most supermarkets, in 1-quart containers.
   Sweetened condensed milk is evaporated milk to which sugar has been
  added. It is very high in calories -- about 980 calories in a cup.
   It is sold, unrefrigerated, in most supermarkets. Yogurt is milk
  that has been allowed to ferment to a semisolid consistency. It can
  be made from either whole or skim milk. It is often used as a
  substitute for sour cream, since it often achieves a similar result.
   If you do attempt to substitute yogurt for sour cream, use whole milk
  yogurt if possible and drain carefully of excess water. Yogurt has far
  fewer calories as well -- about 120 as opposed to sour cream's
  average of 475 per cup.  Yogurt is sold in all supermarkets in
  eight-ounce and larger containers. You can also make it at home quite
                             EGGS Since the cheeses and creams used in
  cheesecakes have such a high moisture content, it is necessary to
  have an ingredient that can hold or absorb water.  The most popular
  and the most elegant solution to this problem is the egg. Also since
  egg yolks and whites harden as they bake, they add body and texture
  to the cheesecake. Egg yolks in particular contain lecithin, an
  emulsifier, which has the effect of congealing the fats in the
  cheese. Generally a cheesecake recipe with a high fat content will
  also call for relatively more eggs.
   EGG WHITES; Many recipes require you to separate the eggs and to
  beat the whites until they form stiff peaks with the beaters of your
  mixer. As egg whites are beaten, the albumen is spun out into a finer
  and finer web of protein, the finer the structure, the more moisture
  the batter can hold. If the whites are overbeaten or overheated,
  however, the delicate structure collapses and the result is a soggy
   Since air is also encapsulated, the egg whites also add lightness to
  the cake.  Oddly enough, the freshest eggs are not the best for
  cheesecakes; the whites of eggs that are a few days old can be beaten
  to a larger volume. Unless you have access to farm fresh eggs,
  though, this isn't likely to be a problem as most of the store bought
  eggs are already at least several days old.
   When beating the egg whites, add a dash of cream of tartar to make
  them more stable.  To make the whites stiffer 9 if this is desired)
  you can blend in some confectioners' sugar or a boiling sugar syrup
  once the whites have reached the soft peak stage.
                     BUTTER AND SHORTENING Except for a few special
  cheesecakes, butter is not found among the ingredients in the
  fillings. However, it is basic for most of the crusts. Please use
  sweet butter rather than the salted.
                        FRUITS AND NUTS Many of the cheesecake recipes
  use the grated rind of a lemon or orange. For the best results use
  the fresh peel rather than the dried because as the peels are dried
  they lose much of their aromatic oils.  The only part of the peel
  that is used is the outermost, colored layer, called the zest. The
  zest can be removed with a zester or with any ordinary grater.
   Many cheesecake recipes call for a small amount of lemon juice.
   Fresh is the best to use, but good results can be obtained using
  reconstituted lemon juice.  You may wish to experiment, varying the
  amount to suit your own taste and which kind to use.
   Many times ground nuts are called for and it has been found that
  lightly toasting them brings out a better flavor in almonds and
  hazelnuts (filberts).  They retain more of their crunch when used in
  the batter. To roast the nuts, spread them out on a baking pan and
  bake for 10 minutes or so in a 350 degree F. oven, stirring
  occasionally to ensure even browning. If you use hazel nuts
  (filberts) that still have their paperlike skins, the skins must be
  removed before use -- they acquire a burnt taste during the roasting.
   The cost of nuts, especially walnuts, in small quantities is
  outrageous, but you can save a bundle if you buy them in the bulk and
  in the shell. Shelled nuts turn rancid fairly quickly, though, store
  them in the refrigerator or freezer, well wrapped.
                      SPICES AND FLAVORINGS Spices such as cinnamon,
  cloves, ginger, nutmeg, and cardamom will appear frequently in
  cheesecake recipes because the contrast so well with the mildness of
  the cheeses. Spices do deteriorate as they sit on your rack, so be
  sure to always have fresh ones on hand for your baking day. Cinnamon
  and ginger can be used ground commercially, but you may want to grate
  your own nutmeg and grind your own cloves or cardamom from the whole
  spices. A coffee grinder is one of the best ways to do this.
   Certain flavorings such as vanilla extract or instant-coffee powder
  are used in cheesecakes. Rosewater is used in some and can be found in
  specialty stores as well as the drugstore.
   Chocolate is used in the mocha-flavored and chocolate-flavored
  cheesecakes.  Please use the real chocolate, baking or semi-sweet

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Recipe ID 8858 (Apr 03, 2005)

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