Wednesday, July 28, 2021
July 30th is a holiday that I had no idea existed, "National Cheesecake Day."  How could this holiday have escaped my notice all of these years?  I guess it's because there's no parade, but why isn't there a parade?
 
Cheesecake is actually an ancient recipe. Aegimus, an ancient Greek physician, wrote a book of recipes for cheesecake in the 5th century BCE. Today's cheesecakes are different from those originals.  By the 18th century, beaten eggs were used in the recipes instead of yeast, which makes it more of a dessert.  Then there was the invention of commercial cream cheese, which again changed the recipes. We have several books with cheesecake recipes, and even a couple on the way that you could put on hold. 
 
 
Cheesecake Extraordinaire by Mary Crownover (641.865 C886) is an entire book of cheesecake recipes broken down into categories such as custard, mint, or nut.  After a few pages of instruction and equipment needed you are ready to tackle the recipes.  
 
 
 
    
 
Martha Stewart has a couple of books which include cheesecake recipes.  Martha Stewart's Cake Perfection (641.8653 Martha 2020) and Martha Stewart's Cakes (641.8653 St49ca 2013).  Both have several recipes along with Martha's trademark helpful instructions.  
 
 
Simple 1-2-3 Eagle brand (641.86 Si57 2006)  has recipes using Eagle Brand Condensed Milk.  Each recipe has a simple list of ingredients and a color photo of the finished dessert. In addition to 24 pages of cheesecake recipes, there are cookies, brownies, pies, and candies.  
 
 
 
Hungry Girl 200 Under 200 Just Desserts by Lisa Lillien (641.86 L628) has easy recipes, clear instructions and each recipe includes the calories, fat, etc. of an individual serving.  
 
 
 
All-Time Favorite Sheet Cakes & Slab Pies by Bruce Weinstein and Mark Scarbrough (641.8653 Weinstein 2017)  has recipes meant to be made using a restaurant "half-sheet pan" which is different from a normal cookie sheet. The authors give fair warning "Cheesecakes have to chill in the refrigerator...clear off a shelf."   These cheesecakes are much thinner than the classics, but just as tasty. The recipes are best using a 13 x 18 inch sheet pan with a 1 to 1 1/2 " lipped edge (a half-size sheet pan). But if you don't have or can't find a half-sheet pan the authors give instructions so that you can use more common pans that you already own.
 
 
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The editors at America's Test Kitchen wrote The Perfect Cake (641.8653 Perfect 2018) They always include clear instructions and pictures of the finished cake.  Some recipes include variations and helpful hints. 
 
 
 
Need an easier recipe?  Try Complete Cake Mix Magic by Jill Snider (641.8653 Snider 2005) All of the recipes use a box cake so you don't need to purchase as many ingredients that you might not use frequently.  
 
Coming soon: