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Recipes updated 2012-08-21 22:56:38.

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Cheese Cake

Category: cooking - pies

Preparation: not particularly critic but a little long.
This recipe is to make "British Cheese Cake".
oven is not required, you only need the refrigerator.

It probably has ancient origins:
first references are from the ancient Greece, where a similar cake was served in 776 B.C. in Delos isle, Greece, to olimpic athlets. From Greece, Romans exported it all over Europe.
It's actually widely diffused all over the world. Since then many variations have been location developed (see WikiPedia). The most known is the New York (USA) Cheese Cake: the main ingredient is "Philadelphia" cheese, that has a particular story that deserves to be mentioned. It was invented by James L. Kraft, while trying to re-create the franch cheese Neufchâtel. It's a pasteurized fresh cheese and since then has become well known all over the world.
In Italy some (few) places still mantained the ancient roman tradition, making it with Ricotta Cheese and Honey.
If you make a search on the internet you can find Cheese cake recipes that make use of chocolate, mascarpone cheese, yogurt; Swedish even use milk + rennet and make curdle cheese directly in pan.
As a base dry cookies are used (McVities Digestive or other) but someone uses wafers, minced hazelnuts, ... Savoury cheese cake too do exist.
It can be eat as it is or with sweet sauces: with chocolate, strawberries, berries, ... last curious information: newyorkers slice it with dental floss !

Ingredients for base:
200 gr dry cookies (digestive or other)
200 gr butter
Ingredients for filling:
400 gr. Philadelphia cheese
4 eggs
1 sale bit (less then a teaspoon)
6+6 sugar spoons
1 gelatine dose (suited to make 500 gr. gelatine)
1/2 water (better non chorinated) glass

Base preparation:
Mince cookies. Add perfectly melted butter and stir well. Put on the pan bottom, diameter of which should be chosen to get, once places, a abt 1 cm layer.
Put in refrigerator for at least 1/2 an hour while preparing filling.

Filling preparation:
Break eggs separating yolks and white. Put yolks in a big pan and whites in a medium pan. Add salt to whites and whisk to snow, then add 6 sugar spoons.
In the meantime wet gelatine sheets (use cold water) for at least 10 minutes.
Add 6 sugar spoons to yolks and whisk. Add Philadelphia and mix. Add the previuously prepared whites. Remove gelatine sheets from water, squeeze them, lukewarm water previously used to wet them and let them melt. Pour until you get it omogeneous but pay attention NOT TO THICKEN. Add to all the other ingredients and mix well.
Pour in the final pan. Immediately put in refrigerator.
Wait at least a couple of hours (better if all night long) before eating.
NOTE: as the just prepared filling is nearly liquid, pour it in pan when you are close to refrigerator in order to reduce mouvements and conseguent filling losses.

Ingredients for Cheese Cake

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