you use cream cheese not regular cheese
Some alternative ingredients that can be used to make a delicious cheesecake without cream cheese include ricotta cheese, mascarpone cheese, Greek yogurt, or tofu.
Depends where you are. In Italy ricotta is primarily used in Italian cheesecake.
Yes but cream cheese would be better.
I like it when it's used to make a cheesecake. My favourite is a mint aero one. Yum!
Some would say there is really no best cream cheese, but the most common brand used in cheesecake is Philadelphia brand cream cheese. It's actually my preferred brand for homemade cheesecake, too.
cheese and a home made cake
the answer is.......... wait for it................. milk chocolate! me personaly i hate chuck e cheese
Culinary speaking there is nothing cake about it, by definition it's a custard pie. There is no clear reason how the name cheesecake came about however one theory is because it's texture and appearance was similar to that of a "cake" of soap and the name stuck. In history it was a popular dish in ancient Greece. With the Roman empire taking over Greece, the recipe was absorbed by Romans. The Roman name for this dish (derived from the Greek language) was "placenta". Placenta was more like modern version of cheesecake, baked inside or on a pastry base. They were also called "libum" by the Romans, and were often used as offerings to their gods.
A cheesecake pan is used to make cakes that can be inverted and removed from the pan. This type of pan is known as a Springform pan and usually has removable sides, which allow for easy removal of the cheesecake.
Gingersnaps are a German and English tradition. Cheesecake originated in Greece. Strawberries grow wild but France bred the first garden strawberry and the kind of cheese (Neufchatel) most often used in today's cheesecake comes from France.
Cheesecake and pudding pie, chocolate pudding pie, and white chocolate raspberry truffles.cheesecakeDesert and dessert are 2 whole different things. Dessert is the sweet treat and desert is the hot dry sandy land. I think you mean what is the best dessert, so my opinion is cookies!
The chemistry of cheesecake involves interactions between proteins, fats, sugar, and acids. Proteins from eggs and cream cheese coagulate during baking to give the cheesecake structure. Fats from cream cheese and butter add richness and contribute to the texture of the cheesecake. Sugar helps sweeten the dessert and also contributes to browning during baking, while acids from ingredients like lemon juice or sour cream provide flavor balance and help stabilize the structure of the cheesecake.