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Cheese Info (2 of 3)

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Category: Cheese

 Ingredients List

  • Information on Cheeses follo
  • (This is part 2 of 3)


CREAM Many of the recipes call for cream, either
sweet or sour. Usually the cream is added to lighten the cake or provide a
richer flavor. SWEET CREAM: Cream comes in several different grades,
depending upon the fat content. Heavy cream contains about 40 percent
butterfat, 5 percent milk solids, and over 50 percent water. it has about
53 calories per Tablespoon. Light cream contains about 20 percent butterfat
and 7 percent milk solids; the rest is water. It has about 32 calories per
Tablespoon. Half and half, a blending of heavy cream and milk has about 12
percent butterfat, 7 percent milk solids and 51 percent water. It has about
20 calories per Tablespoon. Heavy cream is added to the ingredients of a
cheesecake most often as whipped cream. When whipped, heavy cream will
double in volume; for best results, use a chilled bowl and chilled beaters.
Often confectioners sugar is added as the cream begins to stiffen to help
retain the volume. Heavy cream is perishable, so buy only as much as you
plan to use within the next few days. A new ultrapasteurized type of cream
is now widely available which has a much longer life. Many people find that
it does not whip up as high and that it lacks much of the flavor of the
more traditional kind. We leave the choice to you. Light cream is used
less often in baking but is available in most supermarkets. It is also very
perishable and should be purchased in small quantities. In most cheesecake
recipes where light cream is indicated, half and half may be substituted.
Half and half is also available in most supermarkets, but you can mix up
your own from equal quantities of whole milk and heavy cream. SOUR CREAM:
This is cream that has been processed commercially so as to be soured under
ideal conditions. It contains about 20 percent butterfat, about 7 percent
milk solids and the remainder is water. There are about 30 calories per
Tablespoon. Sour cream is sold in containers varying from one half pound
to one pound. It is usually dated, so check for freshness when you purchase
the container. Sour cream will last up to two weeks in the refrigerator.
Most brands seem to be uniformly good. SUGAR AND OTHER SWEETENERS Every
desert cheesecake requires a sweetening of some kind. Most of the recipes
use granulated sugar. However, it is possible to substitute brown sugar or
honey in almost all of the recipes. HONEY: Remember that honey will make
your cheesecakes darker, which you may find undesirable. And, since it is
less soluble than granulated sugar, it is necessary to be especially
careful that it is blended into the cheese mixture. Honey is used as the
sweeter in such cheese cakes as Yogurt No-Bake Cheesecake and No Bake Honey
Cheese Pie, but if you want to use it in other cakes, you must adjust the
quantities. Since honey is sweeter and has a higher moisture content than
granulated sugar, use one-third less honey by volume and, when possible,
reduce the volume of other liquids by one-fourth cup for each cup of honey
used. This can be done by appropriately varying the proportions of dry
(cream cheese) and moist (sour cream) dairy products. BROWN SUGAR: This is
fine crystals of sugar coated with molasses, sold in either a dark or light
form. Brown sugar is used as an ingredient in the Praline Cheesecake, but
could be substituted for granulated sugar in other cakes as well. As with
the honey, brown sugar will make your cake darker, and you must blend it in
well. Measurements will remain the same. We don't recommend using the
granulated brown sugar or the liquid form of brown sugar. CONFECTIONERS'
SUGAR: Also commonly available, this sugar has been crushed to a fine
powder similarly in texture to cornstarch. It is used in cheesecakes
primarily in beating egg whites as a means of stiffening them. Often it is
also added to whipped cream as a sweetening. FLOUR AND OTHER THICKENING
AGENTS Although eggs are generally best for holding together the
ingredients of a successful cheesecake, there are several other ingredients
that can be used in addition or in place of them. Flour and cornstarch also
thicken the batter and stabilize the moisture content. FLOUR: In most
recipes, we indicate either all purpose flour or self rising flour. The
all-purpose flour can be either bleached or unbleached and today usually
comes pre-sifted. If not, sift before measuring. Self-rising flour is
bleached flour to which has been added a leavening agent such as baking
powder. Whichever you use, remember to use it judiciously. Too much flour
will make the cheesecake tough. CORNSTARCH: Finer than flour, cornstarch is
more effective as a thickening agent. As with the flour, too much
cornstarch will leave your cheesecake tough. GELATIN: Unflavored gelatin is
commonly available in one-ounce envelopes. It is a thickening agent that
works best when refrigerated, thus this is the basic ingredient in most of
the no-bake cheesecakes. It must be blended well with the ingredients and
completely dissolved. Too much gelatin will make a rubbery cheesecake.

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