---------- 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
  result.
   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.
                             EGGS
  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
  eggs.
   EGG WHITES;
  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
 
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