Cheesecake

Cheesecake

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From
Encyclopedia of Food and Cookery

Most cheesecakes are made from fresh, unripened cheeses such as cream cheese, cottage cheese or Neufchâtel cream cheese, available in bulk from most delicatessens and cheese counters. Cottage cheese is sold creamed, or as farm cheese, which has a more dense, smooth consistency and is available in bulk, or as baker’s cheese, which is a low-fat cottage cheese, also sold in bulk.

All cottage cheeses should be rubbed through a sieve or puréed in a blender before using to give a smooth texture to the finished cheesecake. Ricotta cheese is very white and creamy and may be substituted for any other kind, as well as being used in recipes specifically needing it. It is a low-fat cheese, blends easily and is sold in bulk or in prewrapped packages. Italy’s beautiful cassata Siciliana is made with ricotta cheese.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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