How to make the Best Cheesecake

How to make the Best
Cheesecake

OK folks, if you’ve given up on ever having a flat stomach or slim hips, have I got some recipes for you!
Cheesecake is a delicious, custard-like, full of cheese and calories concoction that will simply melt in your mouth. It is usually poured into a lovely graham cracker crust, and baked until smooth and creamy. You can top it with whipped cream or fruit, but even served plain, it is way up there in the “Best Desserts Ever” category.
Sometimes, folks mistake this dish as originating in Italy because it can be made with ricotta cheese also, but we can actually blame ancient Greece for starting this popular (yet sure to make any diet fail) food, since it is first mentioned in history relating to the Olympian athletes being fed such delicacies centuries ago. The Romans were quick to then spread (a little pun there) the recipe throughout Europe, and thus, immigrants coming to America from the motherland, brought with them this wonderful knowledge and treat.
By 1872, cream cheese was discovered in America, and was pasteurized by 1912. This simplification in the preparation of cheese really started a boom in cheesecake. It is now a national, as well as worldwide favorite.
Creating a luscious cheesecake used to be an arduous task, and as I read some recipes today, I find it still is. But if you are looking for a quick ‘n easy way to make Cheesecake, I have a great recipe:

BLENDER CHEESECAKE

1 (8oz. pkg.) cream cheese
I can (Borden’s) sweetened/condensed milk
½ cup lemon juice (can use store bought juice)
1 tsp. vanilla
dash of salt

Blend above ingredients thoroughly in a Vita-Mix or any blender, and pour into a prepared Graham cracker crust, (here again, can be store bought).

Top with: 1 can of thickened (Wilderness brand) cherries or blueberries.

Cool six hours (uncovered) in the fridge…Guaranteed delicious, every time!

I use good old “PHILADELPHIA Cream Cheese” myself, right off the store shelf. Actually, I use any product that will cut my work in half. I love to cook from scratch but have better things to do these days than spend a day in the kitchen skimming whey off cheese…

Happy Cooking From Tamara

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When baking with butter:
Room-temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter: Cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When mixing cake batter:
You cannot overbeat the eggs, sugar and butter, but you can overbeat the flour. If you do, gluten will form and you will be making a quick bread instead of a layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

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