I recently demonstrated how to make mini cheesecakes in my PCC Desserts class. Cheesecake sometimes lands on dessert tables in the U.S. during this time of year and for holidays. My petite cheesecakes are especially awesome because they are pre-portioned, can be baked and frozen ahead of time, and are versatile. As I prepare for holiday get-togethers, I'm reminded of the ways cooking and baking intersect with what I consider to be some of the most fascinating parts of life: history, culture, science, ongoing learning, connecting with people--and, of course, good food! Cheesecake is a prime example of all this. History: It's believed that a type of "cheese cake" was first made 4,000 years ago on the Greek Island of Samos. Recipes eventually adapted...
Recipe by Elizebett Rocha Bento Eslinger In the Azores Islands, where my family is from, there are many versions of “queijadas” which literally translate to mean “cheesecakes.” However, queijadas are different from a New York-style cheesecake, and they don’t always include cheese. This recipe is more like an American-style cheesecake and draws inspiration from a King Arthur Baking Company recipe. However, I’ve also replaced the cream cheese in this recipe with freshly-made, soft cow cheese--like they do on the Islands--and it’s delicious! There are a lot of ways you can personalize and make this cheesecake recipe to your preference. See the optional toppings at the end of the recipe. This recipe makes 12 small cheesecakes in a muffin tin. Cheesecake Crust...
Frosting a cake with whipped cream can be problematic because of its instability and susceptibility to humidity and heat. This recipe uses gelatin to increase the stability of the whipped cream. In the refrigerator, it should keep its whipped shape and texture up to 48 hours wit
This is one of my favorite fall recipes. It’s relatively simple to bring together and very popular with my friends and family. The pecans really shine here, though you could swap the pecans for walnuts or your favorite nut (though, depending on the size and shape of the nut, you
With a few simple tools and ingredients, you can make fresh cheese at home. For years, I’ve made queijo fresco, a fresh, soft, and moisture-rich Portuguese cheese. Recently, I learned how to make mascarpone cheese. Mascarpone is a rich, thick, and creamy Italian cheese.
