ya.... you can make cheese cake without cheese ......cheese cake is normally made with biscuits and flavour.....:P
Depends what you mean by cheese spread. If you are talking about cheese whiz or any form of processed cheeses, then NO. Cheese cake is made with cream cheese because it needs to be able to form into a solid "cake" like texture. Cheese spread cannot harden unless it dries out.
Yes, you would spray (grease) a glass dish when baking cheese cake. But the proper pan for cheesecake is a metal spring-form pan. This is a round cake pan with sides that can be removed from the base.
Because of the cheese and sugar in this food bacteria will form after about a week, maybe less. You can refreeze cheese cake. It will last longer that way.
Allow it to completely cool. Then open that latch on the side and allow the cheese cake to sit flat. Then put a plate on the top and flip. The bottom will become the top. contributed by mrmelice. After allowing the cheese cake to completely cool; run a knife a long the inside edge of the spring-form banking pan. Then open that latch and lift the pan off the cake. The first answer as seen above works best for normal cakes but probably should be avoided for cheese cake!
no---at least not in the form that we are used to having it. They did have a kind of "cheesecake" though. It was a layered concoction of thin slices of dough called "tracta" which were topped with cheese and honey and then another layer of the same. It has been likened to the way lasagna is made. this honey/cheese cake was called "placenta" and used in religious feast days.
Of course not
The form factor can be determined without opening the case. The form factor can be established based on the shape of the case.
A spring form pan is used to make deserts such as Cheesecake and Tortes. It features a detachable side for easy removal of the cake, without the hassle of trying to remove it from a regular pan.
It is not possible without some form of trickery.
One can find Italian cheesecake recipes from cook books, recipe sites or form recipe shows. One will find thousands of recipes like Italian cheesecake recipes from any one of these sources.
When you add flour to a cheesecake recipe or see a recipe that calls for flour, the purpose is to adjust the texture and the way the cheesecake is baked. When there is flour or another starch present in a cheesecake it makes the texture denser and more cake-like. When there isn't a starch present in a cheesecake, this is the kind of recipe where usually it calls for a spring form pan, a water bath and lower temperature and this often will result in a smooth and creamy texture.
Cheesecake is not the kind of cake that is 'turned out' of the cake pans as a regular cake is. If it were baked in regular cake pans, it wouldn't turn out of the pan, and would be very difficult to cut and serve with the sides of the regular cake pan still in place. But by baking it in a springform pan, you just remove the side of the pan once the cheesecake is cool, then cut and serve on the bottom of the springform pan.