Quick Recipes and Easy

New York Cheesecake And Beyond

In this article we’re going to cover the more modern era of cheesecake making, starting off with the most well loved New York Cheesecake, which many people say is to die for. You can come to your own conclusions on that comment.

New York cheesecake is cheesecake that is as pure as it gets with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. Everybody has their own thoughts and visions of New York Style Cheesecake. If you question New Yorkers, only the fantastic cheesecake makers are located in New York, and the only people who really know what a excellent cheesecake is are also in New York. In the 1900s, cheesecakes were all the rage in New York. Every restaurant had their own special recipe. The actual name “New York Cheesecake” came from the fact that New Yorkers referred to the cheesecakes made in New York as “New York Cheesecake.” If you’re a New Yorker, your motto is that “If it’s not a cheesecake made in New York, then it’s not a cheesecake.” There are probably many who will disagree with that.

In 1929, a gentleman by the name of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. While there is no actual proof that this is right, nobody has stepped forward as of yet to refute that claim. All the other bakeries used cottage cheese. The legend of cream cheese cake goes something like this.

Reuben was served a cheese pie in a private home and he just fell in like with the dessert. He used the recipe for the pie and some ingredients that he provided and started to work on his own recipe for the perfect cream cheese cake. In time, he started to serve this cake at his restaurant at 49th and Broadway. In no time this cheesecake became well loved with everyone who went to his restaurant and eventually word of this wonderful dessert spread all over New York. Well, at least that’s what the legend says.

But how is it that we were even able to make a cake out of cream cheese? Well, to answer that question you have to go back to the year 1872. American dairymen made an incredible breakthrough that brought about the Modern Age of cheesecakes. In attempting to duplicate the well loved Neufchatel cheese of France, they came up with a formula for an un-ripened cheese that was even richer and creamier. They chose on the name, cream cheese. The method for producing cream cheese was really learned by William Lawrence of Chester, New York.

It wasn’t until 1880 but, that the largest manufacturer of cream cheese ever, Kraft, got into the business of producing what was called Philadelphia Brand Cream Cheese for a distributor in New York by the name of Reynolds. In 1912, James Kraft came up with a method to pasteurize cream cheese and soon after that other manufacturers started to make dairy products with this new kind of cream cheese, including cheese cake.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at andies.cashhosters2.com andies.cashhosters2.com.

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