---------- Recipe via Meal-Master (tm) v8.02
       Title: CHEESE INFO (3 OF 3)
  Categories: Cheese, Info/tips
       Yield: 1 servings
       1 x  Information on Cheeses follo
       1 x  (This is part 3 of 3)
                      MILK AND MILK PRODUCTS
   Milk is used infrequently in cheesecakes.  Other milk
   products that appear more frequently in cheesecakes
   are buttermilk, sweetened condensed milk, and Yogurt.
   Buttermilk is made when special bacteria are added to
   lowfat milk; therefore, an average eight-ounce serving
   has about 100 calories.  It is available in most
   supermarkets, in 1-quart containers.
    Sweetened condensed milk is evaporated milk to which
   sugar has been added.  It is very high in calories --
   about 980 calories in a cup.
    It is sold, unrefrigerated, in most supermarkets.
   Yogurt is milk that has been allowed to ferment to a
   semisolid consistency.  It can be made from either
   whole or skim milk.  It is often used as a substitute
   for sour cream, since it often achieves a similar
    If you do attempt to substitute yogurt for sour
   cream, use whole milk yogurt if possible and drain
   carefully of excess water.  Yogurt has far fewer
   calories as well -- about 120 as opposed to sour
   cream’s average of 475 per cup.  Yogurt is sold in all
   supermarkets in eight-ounce and larger containers.
   You can also make it at home quite easily.
   Since the cheeses and creams used in cheesecakes have
   such a high moisture content, it is necessary to have
   an ingredient that can hold or absorb water.  The most
   popular and the most elegant solution to this problem
   is the egg.  Also since egg yolks and whites harden as
   they bake, they add body and texture to the
   cheesecake.  Egg yolks in particular contain lecithin,
   an emulsifier, which has the effect of congealing the
   fats in the cheese. Generally a cheesecake recipe with
   a high fat content will also call for relatively more
   Many recipes require you to separate the eggs and to
   beat the whites until they form stiff peaks with the
   beaters of your mixer.  As egg whites are beaten, the
   albumen is spun out into a finer and finer web of
   protein, the finer the structure, the more moisture
   the batter can hold.  If the whites are overbeaten or
   overheated, however, the delicate structure collapses
   and the result is a soggy cheesecake.
    Since air is also encapsulated, the egg whites also
   add lightness to the cake.  Oddly enough, the freshest
   eggs are not the best for cheesecakes; the whites of
   eggs that are a few days old can be beaten to a larger
   volume. Unless you have access to farm fresh eggs,
   though, this isn't likely to be a problem as most of
   the store bought eggs are already at least several
   days old.
    When beating the egg whites, add a dash of cream of
   tartar to make them more stable.  To make the whites
   stiffer 9 if this is desired) you can blend in some
   confectioners' sugar or a boiling sugar syrup once the
   whites have reached the soft peak stage.
                      BUTTER AND SHORTENING
   Except for a few special cheesecakes, butter is not
   found among the ingredients in the fillings.  However,
   it is basic for most of the crusts.  Please use sweet
   butter rather than the salted.
                         FRUITS AND NUTS
   Many of the cheesecake recipes use the grated rind of
   a lemon or orange.  For the best results use the fresh
   peel rather than the dried because as the peels are
   dried they lose much of their aromatic oils.  The only
   part of the peel that is used is the outermost,
   colored layer, called the zest.  The zest can be
   removed with a zester or with any ordinary grater.
    Many cheesecake recipes call for a small amount of
   lemon juice.
    Fresh is the best to use, but good results can be
   obtained using reconstituted lemon juice.  You may
   wish to experiment, varying the amount to suit your
   own taste and which kind to use.
    Many times ground nuts are called for and it has been
   found that lightly toasting them brings out a better
   flavor in almonds and hazelnuts (filberts).  They
   retain more of their crunch when used in the batter.
   To roast the nuts, spread them out on a baking pan and
   bake for 10 minutes or so in a 350 degree F. oven,
   stirring occasionally to ensure even browning.  If you
   use hazel nuts (filberts) that still have their
   paperlike skins, the skins must be removed before use
   -- they acquire a burnt taste during the roasting.
    The cost of nuts, especially walnuts, in small
   quantities is outrageous, but you can save a bundle if
   you buy them in the bulk and in the shell.  Shelled
   nuts turn rancid fairly quickly, though, store them in
   the refrigerator or freezer, well wrapped.
                       SPICES AND FLAVORINGS
   Spices such as cinnamon, cloves, ginger, nutmeg, and
   cardamom will appear frequently in cheesecake recipes
   because the contrast so well with the mildness of the
   cheeses.  Spices do deteriorate as they sit on your
   rack, so be sure to always have fresh ones on hand for
   your baking day.  Cinnamon and ginger can be used
   ground commercially, but you may want to grate your
   own nutmeg and grind your own cloves or cardamom from
   the whole spices.  A coffee grinder is one of the best
   ways to do this.
    Certain flavorings such as vanilla extract or
   instant-coffee powder are used in cheesecakes.
   Rosewater is used in some and can be found in
   specialty stores as well as the drugstore.
    Chocolate is used in the mocha-flavored and
   chocolate-flavored cheesecakes.  Please use the real
   chocolate, baking or semi-sweet