No Fake Cheesecake

The earliest known recorded recipe (about 160 BC) was a type of cake that would be consumed during religious ceremonies in Greece, which contained goat cheese and in no way resemble our contemporary version. He quickly advanced to 1390, when an English-language cookbook caused an early chef, Heston Blumenthal, to insist that the cheese pie is an English invention, which could be good; . When cream cheese was first developed in 1872, the New Yorker was looking for a way to reproduce the delicious soft cheese called Neufch√Ętel that he ate in England and France, and he came up with a way to make "unpackaged cheese" that was heavier and decent. Along with other dairymen, William Chester began mass production under the name Philadelphia Cream Cheese and marked the beginning of current releases.

Basically, cheesecake comes in two different types: baked and uncooked, each with its advantages:

++ The New York-style cheesecake is based on sour or sour cream, and is rich and has a dense and probably smooth consistency in Jewish food and fine dining;

++ Chicago style is a strong baked version from the outside with a soft texture on the inside. The crust used is most commonly made from exotic crackers or graham, crushed and mixed with sugar and butter; frozen cheese pie tends to name the Chicago style (can you tell Sarah to me?);

The Chicago City of Food is actually home to the two largest cheesecake makers in the country, Sarah Lee and Elie:

++ Sara Lee's cheesecake put this dessert on the map with the original cheesecake. In 1949, the owner of a bakery named Charles Lubin was a pioneer in the frozen food industry when he invented high-quality cheese cake for sale in supermarkets and restaurants. He called the cheese pie after his daughter Sarah Lee. The producer of Lubin achieved great success only two years later, in 1951, he opened Sara Lee's kitchens and began to add other items to his bakery line. In the early 1950s, an aluminum foil container was introduced which allowed its products to be quickly frozen and frozen and sold in the same container;

++ Eli Cheesecake (1980) based in Chicago. Eli Original Tops Cheesecake, called "Chicago's most famous dessert", is made from cream cheese, sour cream, eggs, sugar and vanilla in a short butter cake crust. Originally offered exclusively at Ei Restaurant on the north side, its popularity eventually led to Elie Schulman beginning to produce and sell the cake nationwide, and continues to gain more market share annually. Eli made cheese for four US presidential inquiries. In 1993 and 1997, she made 2,000 founders of Bill Clinton's inauguration as well as the birthdays of many celebrities and special events, a popular dessert from Oprah (no surprise there); he made his debut in the film Taste of Chicago in 1980, and starred In every tournament ever since.

Cheesecake Factory Restaurants - Opened in the Los Angeles area (1978) and now has over 200 locations across the country; unknown for its low-calorie cuisine, they offer 35 different flavors of cheese pie, one more degenerate than the other and are a vivid testimony to the popularity of these Candy.

Hundreds of countries have their own unique editions with different components and presentations, but America is still the king of the mountain and shows no signs of interrupting her love affair. If taken in moderation, it can be enjoyed throughout the year; if taken in large quantities, well, you can just keep a cardiologist in the latest Mercedes model. But grab a fork, a good cup of coffee and dig into it. You only live once.

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