{"id":39041,"date":"2020-11-13T11:11:00","date_gmt":"2020-11-13T16:11:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=39041"},"modified":"2023-04-06T11:24:42","modified_gmt":"2023-04-06T15:24:42","slug":"dairy-delight-cheesecake-may-just-be-the-perfect-dessert","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/dairy-delight-cheesecake-may-just-be-the-perfect-dessert\/","title":{"rendered":"Dairy Delight: Cheesecake may just be the perfect dessert"},"content":{"rendered":"

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Photographed by Adam DeTour; Styled by Catrine Kelty<\/em><\/h6>\n

M<\/span>y great aunt would make an unapologetically classic New York-style cheesecake every Passover, with a matzo meal crust, and we\u2019d eat it in the basement of her house in Flushing, Queens, where we had the second Seder every year. It\u2019s not a traditional Passover dessert, but I\u2019d anticipate it longingly, and the lengthy prayers and songs would test my patience. The silky, gently baked slice of cool dairy sweetness was a magical, perfect finish to the meal. I\u2019d lick the tines of my fork\u2014hoping my great uncle would slide me a second sliver\u2014and wonder what the secret was.<\/p>\n

Years later, my great aunt nonchalantly confessed to me it was just the recipe from the back of the cream cheese box, but there\u2019s something comforting in that confession. It was not some guarded family secret passed down from ancestors like I\u2019d imagined, but something accessible. As a chef who has spent years creating composed desserts, I\u2019ve realized we don\u2019t need much to be indulged. Cheesecake is dairy, eggs, sugar, and not much else. A dessert that is no mystery but satisfies so much\u2014creamy, tart, cool, and just the right amount of sweet.<\/p>\n

Due to its simplicity and versatility, I believe that cheesecake, in all its variations, is one of the world\u2019s most perfect kinds of cakes\u2014standing beautifully alone or becoming a delicious canvas for seasonal fruit, nuts, and sauces. And it is so much more than cream cheese. If you take a dive into cheesecake, you\u2019ll quickly learn there are many interpretations and styles, vast variations and beloved classics across cultures. These recipes are just a few possibilities, but I hope they inspire you to explore and indulge in the dreamy dairy dessert with which I\u2019ve had a lifelong love affair.<\/p>\n

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Burnt Honey and Yogurt Cheesecake with Vanilla, Orange, and Pistachios<\/a><\/h2>\n

For this yogurt cheesecake, I was directly inspired by the dreamy, uplifting flavors used by cooks from Sicily to Lebanon and beyond. You can mix this cake completely by hand, but a quick buzz with an immersion blender emulsifies the eggs, giving it an impossibly silky texture. A culinary torch is helpful for the final step.<\/em><\/p>\n

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The best types of dairy for <\/em>cheesecake:<\/em><\/h2>\n

Cultured dairy products and softer, fresh cheeses are delicious ways to branch out and get creative with your cheesecake adventures. Some cheeses can stand alone, and others work well blended together with cream, cream cheese, sour cream, or yogurt.<\/p>\n

My favorites include:<\/p>\n