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For the Love of Cheesecake
Literary references to the internationally noted dessert, cheesecake, date from the time of the first Olympic Games. Recently, two inappropriate words have crept into sentences with the word 'cheesecake.' They are 'lo-cal' and 'no carb.'On the other hand, the following words do belong in the same sentence with cheesecake, "�a tall, bronze-skinned, dense classic with an orchestration of different textures. At the core, it is thick, smooth, satiny, and creamy. Radiating outward, it goes gradually from velvet to suede, then, finally, about the edges, it becomes cake-like and fine-pored. The flavor is a complex play of many exciting and subtle flavors � sweet, tangy, and rich to boot." This writer is extolling the visual and taste sensations of a classic New York style cheesecake from Junior's, a Flatbush Mecca for cheesecake lovers in New York City. Only someone who truly feels the seductive allure of cheesecake could describe it so accurately and so lovingly.
Cheesecake Lovers Unite
How can you not love cheesecake? Chocolate cheesecake recipes lead the list from white chocolate delights to mint chocolate chip to chocolate decadence. In pastry chef school, you learn how to mix, sprinkle, blend, and top luscious chocolate cheesecakes with many tasty ingredients like caramel, honey, and hazelnuts, to name only a few.Cheesecakes can be swirled or topped with blueberry, raspberry, and strawberry. Popular candy bars and cookies have inspired cheesecake flavors and some cheesecakes contain liqueurs such as Irish cr�me, Kahlua, and Amaretto.
The most popular style of cheesecake today is made with a luscious combination of cream cheese and sour cream. Different countries also have their own styles of cheesecake. For example, Italian style uses ricotta cheese and Dutch style uses Gouda. There's even a Vegan style cheesecake made with tofu. (In my opinion, 'tofu' is another one of those words that should not be in the same sentence with 'cheesecake'.)
International Pastry Chef Jobs Now Available
A quick glance at the Internet shows pastry chef job openings in Belgium, Scotland, Macau, and Abu Dhabi, working in both large resort hotels and small boutique restaurants. Why not enroll in pastry chef school and learn how to create pastry masterpieces and have the opportunity to travel the globe?Sources
The New York First CompanyWikipedia
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. Judi has also worked as a training consultant on contracts with Duke University and Bell Atlantic. She is a graduate of the State University of New York at Binghamton, with a BA in English Literature.
Chef School Features
California Culinary Academy
Get your Le Cordon Bleu Culinary Arts or Hospitality & Restaurant Management degree at the acclaimed California Culinary Academy in beautiful San Francisco, CA.
The Art Institutes
Turn your passion into a four-star career. At The Art Institutes, you'll explore traditional, fundamental cooking skills and get hands on training in our student-run restaurants.
Western Culinary Institute
Western Culinary Institute (WCI) offers world-renowned Le Cordon Bleu Programs in the heart of one of the nation's most beautiful and culturally-thriving cities — Portland, OR.
