Chocolate Almond Cheesecake from Time News Feed
Today is National Cheesecake Day and I implore you all to celebrate with me. One of the richest desserts that can be enjoyed with fresh berries, whipped cream, seasonal fruits, or silky smooth chocolate sauce, I have not tasted nor baked a cheesecake flavor that I did not like. Most traditional cheesecakes made here in the U.S. are prepared with cream cheese; however, ricotta, mascarpone, neufchatel, and farmers cheeses are used in cheesecake batters across the country and worldwide.
Cheesecake on stick from Dinner with Julie
Could you imagine being told that cheesecake provides you with energy, furthermore, being encouraged to eat it and never worry about the caloric intake? Well according to some of the historsweet related to cheesecake, Greek athletes of the first Olympic Games were served cheesecake to give them an extra boost of zeal to compete.
Ricotta cheesecake from Sticky. Gooey. Creamy. Chewy.
One man’s mistake with a recipe in an attempt replicate Neufchatel cheese afforded many of us the opportunity and palette pleasing enjoyment of cream cheese. A New York dairy farmer discovered the process of making cream cheese and within a couple of years the now famous Philadelphia Cream Cheese brand was packaged and graced spring form pans of kitchens nationwide.
New Yorker’s like their cheesecakes tall, dense, and rich with heavy cream. Chicago loves their cheesecake with sour cream, firm on the outside and creamy on the inside. Romans like honey and ricotta cheese as the base for many of their cheesecakes. I do not need a holiday to celebrate eating or baking cheesecake, but it sure is fun consuming one of my favorite desserts and having the guilty pleasure fall on a national celebration *wink*.
Strawberry Cheesecake from Friends Eat
What is your favorite cheesecake flavor and/or topping?