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This cookbook is dedicated to one of the most beloved desserts in the world. I believe everyone once in a while craves a smooth and creamy piece of cheesecake, whether it's baked or no-bake, with fruit on top or just smoothed with chocolate glaze. No one can resist a piece of cheesecake; this amazingly delicious treat is everyone's favorite dessert. And now you are lucky enough to have this book in your cookbook collection, and you are going to learn lots of different flavors and many different variations of cheesecake.
We all know the traditional way: graham cracker crumb crust, creamy cream cheese filling, and then the whole thing is baked in a water bath in the oven for an hour or so. But have you thought of making a cheesecake milkshake, or cheesecake parfaits, or even cheesecake orange rolls for breakfast or brunch? I wanted to cover some of the best flavors that can be made into cheesecake, but you can always use your favorite ingredients to develop your signature cheesecake. For me, the best ones are coconut and the classic New York-style cheesecake, but when you try the Crème Brûlée variation, you are going to crave more, I am sure of that.
This book covers:
- What Is a Cheesecake
- History Of Cheesecakes
- The Basics of Making Cheesecakes
- Tools of a Cheesecake Baker
- Recipe Conversion Factors
- Solutions For Cracked Cheesecake
- Cheesecake recipes with caramel, chocolates, fruits
- And many more!
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