Cheesecake

The cheese cake or cheese cake ( in some areas of central Germany colloquially Quarktorte and Kaskuchn in Austria pot pie ) is a baked product that is baked into the main parts of Quark or other unsalted cream cheese, eggs, milk and sugar.

In Switzerland, a cheesecake is one of recent cake with a coating of grated hard cheese; the sweet cake is called quark cake or cheesecake, it is made from American-style Doppelrahmkäse instead quark, also known as cheesecake.

History

The oldest cheesecake recipe has been handed down from the Greek physicist Aigimos, of these. Than πλακουντοποιικόν σύγγραμμα ( plakountopoiikon syggramma ) designated, for the same time the popularity of a cheesecake from cottage cheese or sour cream in ancient Greece has survived. The Romans took over the preparation of the Greeks. Recipes have been handed down from the collection of Cato the Elder. For the Middle Ages missing supporting documents. The oldest modern cheesecake recipe comes from the cookbook Le Viandier the French chef Taillevent end of the 14th century. The oldest German -language recipe for this cake includes the cookbook by Anna alarm clock out of the year, 1598. Ingredients as they are next to cottage cheese eggs, sugar, butter and cinnamon on. The Complete Nürnbergische cookbook contains 100 years later, several recipes for " Eyer - Käß - Dorten ". The distribution of the cheesecake was still around 1900 regional differences. At that time it was baked in the Rhineland, in the Eifel, in the Saarland, Silesia and the Sudetenland in many households, while he played only a minor role in North-West Germany, Schleswig -Holstein and in the extreme southwest. In Greece, the cheese cake is traditionally made from myzithra.

Variants

There are numerous varieties of cheesecake: So the typical American cheesecake has a base made from biscuit crumbs. In Switzerland and Germany is short pastry, regional and yeast dough used. Typical of a Silesian cheesecake is the floor made ​​of yeast dough and sprinkles.

Also by the addition of berries or stone fruit (for example, raspberries, blueberries, blackberries, red and black currants, cherries, but also raisins) to the cheese mixture before baking a cheesecake can be modified. Other options include adding vanilla, vanilla, lemon oil or maple syrup.

In the United States and strawberry cheesecake ( " Strawberry cheesecake " ) is popular which is painted after baking with a sweet mass with strawberry flavor. To unexpected prominence came this variant when it was expressly incorporated in the 1960s as part of preparedness for nuclear war in case the storage program.

Cheesecake with soil

First the bottom of pastry is made for the cheesecake with soil, then poured the curd over it and baked the cakes.

A special method of preparation has the Russian Zupfkuchen, which is a mixture of cheese and chocolate cake.

Cheese cake without soil

A simplified variant of the cheesecake is bottomless. These are simply the ingredients of the quark mass stirred together and baked with semolina or corn meal.

Another example of a bottomless cheesecake is a native of Corsica Fiadone.

Tränchen cake

This version is baked in a classic but taken about 10 minutes before end of baking time from the oven and covered with a layer of meringue and then baked to an end. Upon cooling, the moisture of the cheese mass is attached by through the meringue and forms small beads that look like little tears.

Cooked Cheesecake

Another Käsekuchenart is this: Boil milk, sugar, butter and cook with the strength of a cream. Stir in the blended with three tablespoons of vegetable oil cottage cheese or cream cheese, and then undergo still beaten egg whites into the hot mass. Place the cheesecake in a form with pre-baked pastry and bake until golden brown.

Cheesecake

Cheesecake does not belong by definition to the cheesecake but the pies, because doing the quark mass is given ( without eggs, instead, with considerable whipped cream portion) not mitgebacken, but raw on the finished pie crust, where it in with the help of gelatin or starch after a night Refrigerator increased and is cut resistant.