tag:blogger.com,1999:blog-8554049149798699784.post-43247621226366046402008-04-27T00:01:00.001-07:002008-04-27T00:08:06.312-07:002008-04-27T00:08:06.312-07:00<a href="http://www.flickr.com/photos/cakespy/2445072986/" title="Little Cheesequakes by cakespy, on Flickr"><img src="http://farm3.static.flickr.com/2265/2445072986_73d2b4990e.jpg" target="_blank" width="500" height="473" alt="Little Cheesequakes"></a><br /><font class="Apple-style-span" style=""><font class="Apple-style-span" style="">It's that time of month again--that magical moment before rent is due, and when it's time for a Daring Bakers Challenge, a monthly online baking event. The Cakespy crew always awaits this moment with bated breath: it's always such a fun opportunity to misbehave. This month, the challenge was Cheesecake Pops, a recipe chosen by <a href="http://feedingmyenthusiasms.blogspot.com/" target="_blank">Elle</a> and <a href="http://workingwomanfood.blogspot.com/" target="_blank">Deborah</a>, from the aptly titled <a href="http://www.amazon.com/Sticky-Chewy-Messy-Gooey-Desserts/dp/081185566X/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1209267430&amp;sr=1-1" target="_blank">Sticky, Chewy, Messy, Gooey by Jill O'Connor</a>. What could be cuter (or more decadent) than bite sized cheesecakes, dipped in chocolate and served on a stick? How 'bout mini cheesecakes shaped like slices of "big" cheesecake? See above for our offering. While we offer our apologies for the lack of chocolate dipping, we believe we've more than made up for this omission through cuteness--<font class="Apple-style-span" style="font-style: italic;">it has a mini graham cracker crust! And a dollop of faux-whipped cream (made of a daub of cake frosting)! And even a mini marzipan strawberry with glaze!</font></font></font><div><div><font class="Apple-style-span" style="font-style: italic; font-weight: bold;"><br /></font></div><div>But while going through the various steps of baking a cheesecake, letting bite-sized pieces freeze, and shaping our little cheese bites and then impaling them, we began to ponder the subject of cheesecake, that humble confection which has been tantalizing palates since ancient Greek times and which has been cited as the downfall of many a diet. What's going on with this cake--or is it a pie? And so, in an effort to better inform you on this treat, we took some time to address some important questions about cheesecake:</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(51, 102, 255);">CHEESECAKE FAQ</span></span></div><div><br /></div><div><font class="Apple-style-span" style="font-style: italic;"><font class="Apple-style-span" style="font-weight: bold;">Question:</font> Is cheesecake a pie, or a cake?</font><div><font class="Apple-style-span" style="font-weight: bold;">Answer: </font>Ah, the age-old question. On the one hand, its name speaks for itself--cheese<font class="Apple-style-span" style="font-style: italic;">cake</font>. However, there is strong evidence on the pie side: while cakes rise, the cheesecake does not; also, cheesecakes often have a decidedly pie-reminiscent crust. Recently in a heated argument over the subject, a Cakespy acquaintance phoned the <a href="http://www.cheesecakefactory.com/" target="_blank">Cheesecake Factory</a> Headquarters to inquire on the subject; they say cake. But the evidence to the contrary still bugs us; perhaps this is just a mystery never meant to be solved, or perhaps the true answer will come to us as a vision while on a soulful pilgrimage through the desert.</div><div><br /><font class="Apple-style-span" style="font-style: italic;"><font class="Apple-style-span" style="font-weight: bold;"><img src="http://farm3.static.flickr.com/2310/2248470739_136563a218_m.jpg" style="float: left; margin-right: 10px; margin-bottom: 10px;" width="240" height="180" alt="Marbled Cheesecakes from Junior's">Q: </font>Can I use any type of cheese in cheesecake?</font><br /><div style="text-align: left;"><font class="Apple-style-span" style="font-weight: bold;">A:</font> Cream cheese, Neuchâtel and Ricotta are probably the most common types of cheese used, for their soft texture and high level of malleability. Cream Cheese is particularly popular because its low water and high fat content tends to yield a dense, smooth and creamy result. <a href="http://en.wikipedia.org/wiki/Quark_(cheese)" target="_blank">Quark</a> and <a href="http://en.wikipedia.org/wiki/Mascarpone" target="_blank">Mascarpone</a> versions also exist, as well as soft farmer's cheeses in Pennsylvania Dutch country. While we wouldn't say it's impossible to use other types of cheese, our stomachs tend to curdle (just a little dairy humor) when considering a Swiss or Cheddar cheesecake. <br /></div><br /><font class="Apple-style-span" style="font-style: italic;"><font class="Apple-style-span" style="font-weight: bold;">A: </font>What is New York Cheesecake? </font><br /><font class="Apple-style-span" style="font-weight: bold;">A: </font>New York-style cheesecake, made famous by establishments such as <a href="http://www.cakespy.com/2008/02/cakewalk-in-grand-central-station-nyc.html" target="_blank">Junior's</a> in Brooklyn, is a dairy-loaded confection: its filling consists of heavy cream, cream cheese, eggs, and sometimes sour cream too: the result is just about the densest, creamiest, dreamiest cheesecake you'll ever find. The New York Cheesecake is most frequently, but not always, made using a springform pan; most versions have a graham cracker crust, but of course Junior's famous cheesecake has a sponge cake layer. <br /><br /><font class="Apple-style-span" style="font-style: italic;"><font class="Apple-style-span" style="font-weight: bold;"><img src="http://farm3.static.flickr.com/2211/2287259128_1a691fc05b_m.jpg" target="_blank" style="float: left; margin-right: 10px; margin-bottom: 10px;" width="240" height="180" alt="Organic Honey Cheesecake from Eat Local"><font class="Apple-style-span" style="font-style: normal; font-weight: normal; "><font class="Apple-style-span" style="font-style: italic;"><font class="Apple-style-span" style="font-weight: bold;">Q:</font> I </font><strike><font class="Apple-style-span" style="font-style: italic;">have a problem</font></strike><font class="Apple-style-span" style="font-style: italic;"> really like wine. Any suggestions for pairing wine with cheesecake?</font></font></font></font></div><div><font class="Apple-style-span" style="font-weight: bold;">A:</font> According to <a href="http://www.classicwines.com/" target="_blank">classicwines.com</a>, you should seek out two traits: Moderate sweetness and some sort of acidity or fizziness that can cut through the heaviness of the flavor and prepare your palate for the next bite. To that end, Moscato d'Asti is perfect: Sweet, rich with the aromas of stone fruits, (like peaches and nectarines) and just the slightest bit fizzy, which cuts through the richness of the cake perfectly. You can also go with a nice German Riesling, which will have both enough sweetness and acidity to make for a great match. For more adventurous palates, Vouvray works beautifully, as does Muscat de Beaumes-de-Venise. And don't forget about Prosecco, which is almost always an excellent partner for desserts of this sort.</div><div><br /><a href="http://www.flickr.com/photos/cakespy/2104314867/" title="Pumpkin Cheesecake by cakespy, on Flickr"><img src="http://farm3.static.flickr.com/2326/2104314867_4888300ab3_m.jpg" target="_blank" style="float: left; margin-right: 10px; margin-bottom: 10px;" width="240" height="180" alt="Pumpkin Cheesecake"></a><font class="Apple-style-span" style="font-style: italic;"><font class="Apple-style-span" style="font-weight: bold;">Q:</font> My cheesecake cracked on top! Do I have to throw it away?</font><br /><font class="Apple-style-span" style="font-weight: bold;">A:</font> On the contrary. Cracked cheesecakes are fairly common--it is often attributed to over-beaten eggs. However, don't despair! Just take a hot knife to the surface and make like a sculptor to redistribute the cake to smooth the cracks. If so moved, this is a great chance to get artistic with your cake, perhaps creating lovely whirls or design elements to the surface. If still lacking a little flair, perhaps you could consider adding a sweet topping in the likeness of a <a href="http://suspectandfugitive.blogspot.com/2008/04/cinnamonk.html" target="_blank">celebrity visage</a> to cover a multitude of cheesecake sins.</div><div><br /><a href="http://www.flickr.com/photos/cakespy/2248351853/" title="Mini Cheesecakes, Sweet Farm, Brooklyn by cakespy, on Flickr"><img src="http://farm3.static.flickr.com/2069/2248351853_56a28d203d_m.jpg" target="_blank" style="float: left; margin-right: 10px; margin-bottom: 10px;" width="240" height="180" alt="Mini Cheesecakes, Sweet Farm, Brooklyn"></a><font class="Apple-style-span" style="font-style: italic;">Q: Will cheesecake make me fat?</font><br />A: No doubt about it, cheesecake is delicious--but in all its rich, creamy and decadent glory, it is not what one might call a low-cal food. However--may we preach for a moment?-- this ought not be a reason to deprive yourself. Fact is, anything can make you gain weight--from carrots to rice cakes to pizza and chips, depending on how much you eat and how active (or inactive) the lifestyle you lead. It's our belief that while it's smart to enjoy rich foods in moderation, it's not at all smart to avoid them entirely if you love them--you'll just keep on eating other foods to compensate, and will end up miserable! So just enjoy your cheesecake!*<br /><br /><font class="Apple-style-span" style="font-style: italic;">*In moderation. As an example of how <font class="Apple-style-span" style="font-weight: bold;">not</font> to eat cheesecake, consider the example of professional eater Sonya Thomas, who holds the World Record for cheesecake eating, having put away 11 pounds of cheesecake in a mere 9 minutes.</font><br /><br /><a href="http://www.flickr.com/photos/cakespy/2255836723/" title="More Heart Cheesecakes by cakespy, on Flickr"><img src="http://farm3.static.flickr.com/2034/2255836723_9038e0e670_m.jpg" style="float: left; margin-right: 10px; margin-bottom: 10px;" width="240" height="180" alt="More Heart Cheesecakes"></a><font class="Apple-style-span" style="font-style: italic;">Q: I'm lactose intolerant / vegan / or otherwise can't or won't eat dairy. Whaddya have to say about that?</font><br />A: Go soy! Soft tofu varieties and Tofu cream chees, combined with soy milk or creamer, yield a silky-smooth and absolutely decadent result; even nonvegans may find they don't miss the dairy! <a href="http://bakingbites.com/2005/09/imbb-19-i-cant-believe-its-vegan-cheesecake/" target="_blank">This one</a> and <a href="http://vegetarian.about.com/od/desertrecipes/r/pumpheesecake.htm" target="_blank">this one</a> look pretty awesome to us.<br /><br /><font class="Apple-style-span" style="font-style: italic;">Q: I like cheesecake so much better the day after it's made! Is there something wrong with me?</font><br />A: On the contrary. Cheesecake flavors do tend to develop after baking, making the smooth, creamy cheese blossom on the taste buds once the flavors have had some time to set (though truly, we suspect fairies or elves might play a part too). Our serving suggestion? Make your cheesecake, keep it in the fridge overnight, then leave it at room temperature for an hour or two before serving. Sublime.<br /><br /><br /><font class="Apple-style-span" style="font-style: italic;"><font class="Apple-style-span" style="font-weight: bold;"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_IzJ3M_5t3JI/SBPuiZCdpKI/AAAAAAAABfM/c1c9Q3fOmFk/s200/Bettie-Page--C11754786.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5193757069892494498">Q: </font>I just did a Google search on Cheesecake and came up with pictures of scantily clad girls. What gives?</font><br /><font class="Apple-style-span" style="font-weight: bold;">A: </font>We see you've stumbled upon a classic pinup genre of photography. Here's the story: The "Cheesecake Pose" is said to have gotten its name in 1915 when a newspaper photographer named George Miller noticed a visiting Russian diva, Elvira Amazar, just as she was debarking her ship in New York. Miller asked the opera singer to hike up her skirt a little for the sake of the picture. Later, the photographer's editor, something of a gourmet, is supposed to have exclaimed, "Why, this is better than cheesecake!". <span class="Apple-style-span" style="font-style: italic;">So there you go.</span><br /><br /><!-- AddThis Bookmark Post Dropdown BEGIN --><div><script type="text/javascript">addthis_url='<data:post.url/>'; addthis_title='<data:post.title/>'; addthis_pub='cakespy';</script><script src="http://s7.addthis.com/js/addthis_widget.php?v=12" type="text/javascript"></script></div><font class="Apple-style-span" style="color: rgb(51, 51, 51);"><br /></font><!-- AddThis Bookmark Post Dropdown END --><br /></div></div></div>Cakespyhttp://www.blogger.com/profile/11540351035366591645noreply@blogger.com