Cheesecake é uma sobremesa feita de queijo macio e fresco, com uma cobertura.
A cobertura pode ser de frutas, nozes, ou chocolate.
O Cheesecake já era popular na Grécia antes dos Romanos a adotarem, após sua conquista da terra.
Em 1872, William Lawrence, que era de Chester, New York buscava um modo de recriar o queijo francês “Neufchâtel”. Ele acidentalmente criou um “queijo não-curado” mais pesado e cremoso, que mais tarde se tornou o tipo familiarmente reconhecido como “Philadelphia”.
Existem várias maneiras de se preparar o cheesecake: cozido, cru, com ou sem coberturas, com frutas… Aqui no Brasil é bem comum preparar o Cheesecake coberto com Goiabada.
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Cheesecake is a dessert that consists of soft, fresh cheese on a crust. They can be topped with fruits, nuts, or chocolate.
Cheesecake was already popular in Greece before the the Romans adopted it after their conquest of the land.
In 1872, William Lawrence, who was from Chester, New York looked for a way to recreate the French cheese “Neufchâtel”. He accidentally came up with an “unripened cheese” that is heavier and creamier which later became the brand that is familiarly recognized as “Philadelphia”.
There are many ways to make cheesecake: cooked, uncooked, without toppings, topped with fruits… Here in Brazil it is not uncommon for Cheesecake to be topped with Guava Marmelade.
Take a look at the recipe:
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1 1/2 cups chocolate-wafer or graham-cracker crumbs
1/2 cup (1 stick) butter, melted
2 tablespoons plus 2 cups sugar
1 cup guava paste
1/2 cup fresh lemon juice
2 pounds cream cheese, at room temperature
4 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest
1/4 cup guava marmalade or red currant jelly
- Heat oven to 350°F (175°C). Butter a 9-inch springform pan. Mix crumbs, butter and 2 tablespoons sugar; press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside. (Leave oven on.)
- Heat guava paste and lemon juice in a saucepan over medium heat, whisking, until melted. Set aside.
- Beat the cream cheese and 2 cups sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and melted guava paste. Pour into crust.
- Wrap aluminum foil around the bottom and sides of springform pan and place in a large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off the heat, open the oven door a few inches, and let the cheesecake cool 20 minutes before transferring to a cooling rack. Cover and refrigerate cooled cheesecake at least 6 hours.
- Thirty minutes before serving, melt jelly with 1 tablespoon water, whisking, and gently brush on top. Chill at least 30 minutes more before serving.
Makes 12 servings.
Nutritional Facts Per serving: 630 calories; 36.7 grams fat (51 percent of total calories); 69.5 grams carbohydrate; 0.6 gram fiber; 173.9 milligrams cholesterol; and 369.3 milligrams sodium.
