Tag: cheesecake

Neufchatel vs cream cheese: Unraveling the ultimate soft spread!

Ricardo Davis

– Neufchâtel and cream cheese are similar in appearance and sold in similar packages, but they have differences in taste and ingredients.
– Neufchâtel is an unripened cheese made with cow’s milk, with a soft, slightly grainy texture. The French version uses only milk, while the American version includes milk and cream.
– Cream cheese, defined by the FDA, contains at least 33% fat and a moisture content of 55% or less. It is smooth and mild in flavor.
– Philadelphia Cream Cheese was invented in New York in 1872 and was named in 1880 as part of a marketing strategy to align it with the high-quality food and dairy farming associated with Philadelphia at the time.
– Neufchâtel cheese is technically lower in fat content than cream cheese, making it often regarded as “light cream cheese.”
– Neufchâtel originated in 6th century France and is one of the oldest known cheeses in the country. It is made with cow’s milk and can develop a soft rind similar to Brie or Camembert.
– French Neufchâtel is salty in flavor and becomes more pungent with aging. It is spreadable and used as a topping, ingredient in recipes, and for dips and spreads.
– Neufchâtel must contain more than 20% milkfat but less than 33%. It also has a maximum moisture content of 65%.
– Neufchâtel cheese is named after the hamlet of Neufchâtel-en-Bray in northern Normandy, and it dates back to the year 1035.
– French Neufchâtel is made using raw cow’s milk.

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Is cheesecake a cake or a pie? Unraveling the creamy conundrum with delicious insights

Ricardo Davis

– Cheesecake is a dessert with a tangy-meets-sweet flavor and creamy texture.
– It can be served plain or topped with fruit, chocolate, or caramel.
– It is made with a buttery pressed crust, often made from graham crackers, sugar, and butter.
– The filling consists of cream cheese, sugar, and eggs, which firms up when baked.
– Cheesecakes can also be made without baking, using a base crust and a cream cheese filling without eggs.
– Cakes are typically made with a mixture of dry and wet ingredients, including flour, leavening agents, eggs, milk, oil, and butter, and are baked in a pan.
– Pies have a buttery pastry crust as a base and are baked with a sweet or savory filling.
– According to Merriam-Webster’s definition, cheesecake does not fit the criteria for a cake.
– Cheesecake is closer to a pie in terms of its crust and filling structure.
– It is considered a hybrid between cake and pie, with its own unique characteristics.
– The crust is typically made with graham crackers, but can also use chocolate cookie crumbs or ginger snaps.
– Cheesecake can be baked or made as a no-bake dessert.
– Cheesecake does not fit the definition of a cake as it is not made from a thick batter.
– It also does not fit the definition of a pie as it does not have a buttery pastry crust and a sweet or savory filling.
– Therefore, cheesecake is considered a hybrid between cake and pie, in its own category.

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The Art of Making Delicious Philadelphia Cheesecake Bars: A StepbyStep Guide

Ricardo Davis

Title: Philadelphia Cheesecake Bars: Nutritional Information and Variability

1. Each serving of Philadelphia Cheesecake Bars yields approximately 16 servings.
2. Nutrition information provided is an estimation based on the ingredients and cooking instructions given in each recipe.
3. The actual nutrition details may vary depending on factors such as methods of preparation, origin, and freshness of the ingredients used.
4. The bars were discontinued in 2004-2005 due to manufacturing challenges.
5. A petition was launched in 2017 to bring back the bars and received over 37,000 votes.
6. The author attempts to recreate the Philadelphia Cheesecake Bars and mentions challenges in replicating the snack bars.
7. The recipe for the Philadelphia Cheesecake Bars includes ingredients such as graham crackers, flour, eggs, sugar, butter, Philadelphia cream cheese, sour cream, condensed milk, lemon juice, vanilla extract, confectionary sugar, white chocolate, and heavy cream.
8. The recipe calls for a 9 x 3-inch springform pan and a hand mixer.
9. The graham cracker crust is made with graham crackers and unsalted butter.
10. The cheesecake filling includes Philadelphia Cheese, condensed milk, crystal sugar, lemon juice, vanilla extract, confectionary sugar, and cold heavy cream.
11. Optional white chocolate ganache can be made with white chocolate and heavy cream.
12. Instructions include crushing the graham crackers, mixing them with melted butter for the crust, and whisking the Philadelphia cream cheese with other filling ingredients.
13. The bars need to be cooled in the fridge for at least 8 hours for a clean cut.
14. To achieve a clean cut, it is recommended to cool the bars completely, use a sharp straightedge knife, and lightly damp it before each cut.
15. Optional decorations include white chocolate ganache or cream cheese topping.
16. Nutritional information: A serving size is 120g and contains 656 calories, 55g carbohydrates, 10g protein, and 46g fat.
17. There are variations of these snack bars with different flavors, and readers can come up with their own versions.

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How to Tell If Cheesecake Is Done Baking: Foolproof Tips to Achieve Perfectly Creamy Results!

Ricardo Davis

– The article suggests two methods to check if cheesecake is done: the jiggle/wobble test and the temperature test.
– The preferred method is the jiggle/wobble test which involves gently shaking the cheesecake pan to see if the outer 2-3 inches are set while the center is jiggly.
– The cheesecake should have a slight wobble but not be too liquid-y or firm.
– After testing, the cheesecake should be left in the oven for about 30 more minutes to finish cooking and firm up during the cooling process.
– The temperature test involves sticking a thermometer into the cheesecake and checking for an internal temperature of 150ºF.

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