National Cheesecake Day is on Saturday, July 30, 2011
HOW TO BAKE A PERFECT CHEESECAKE
Cheesecake is a sensuous delight. Its smooth, creamy texture and rich taste make it appealing to nearly everyone. But when it comes to creating this culinary delight, some people get intimidated. They believe that cheesecake is difficult to cook and prone to fail.
But baking cheesecake is really not difficult. It merely requires the right equipment, quality ingredients, and the willingness to follow the necessary steps patiently. This dessert, like any work of art, is not to be rushed.
There are four main things to avoid when making a cheesecake. Avoiding all four is easy, and you get to do it one at a time. If you avoid all four of these major issues then your cheesecake will be a total success.
• Lumps in batter
• Air in batter
• Cracking on top
• Overcooking
EQUIPMENT
• Springform pan or other pan: While it is not strictly necessary, it is highly recommended that you use a springform pan. This is the most useful piece of equipment for successful cheesecakes, because these pans make it much easier to remove the finished cheesecake from the pan. Otherwise, it may stick to the side, crumble, or crack. Make sure that the pan is well-made, as a faulty pan can allow water or extra air into the batter. You may want to buy a set of pans, so that you will have the proper size. Make sure that the pans fit together well at the clamps, so that they are waterproof and will not leak. Wrapping the pan with aluminum foil will provide extra protection against leaking.
• Knife or plastic spatula to run around the edges of the cheesecake to release it from the sides of the pan.
• Electric mixer.
• Glass or porcelain pan large enough to hold baking pan. (if using a water bath)
Once you have your equipment, you are ready to create your masterpiece. Here is what you need to know:
TYPES OF BAKED CHEESECAKE
There are various types of cheesecake. The various styles tend to be regional, and the differences lie in the type of cheese used and slight variations in the other ingredients.
Some popular types of American cheesecakes are:
• New York- Style Cheesecake, which is made with cream cheese and heavy cream. It is a denser cake, and is very popular in North American restaurants.
• Italian style cheesecake is lighter than New York style and uses ricotta cheese.
• Pennsylvania –style cheesecake is made with a type of cheese called pot cheese or farmer’s cheese, similar to cottage cheese. Another type of farmer’s cheese cheesecake is usually cooked in a cake pan with fruit in order to keep cheese from spoiling, and is more like a tart than the typical style.
• Philadelphia-style cheesecake is lighter in texture than New York style, and has a richer taste. Its ingredients are generally handed down from family to family, and not easy to discover.
• Chicago-style cheesecake is made with cream cheese and, while firm on the outside, is creamier inside than New York style cheesecake.
For illustration purposes as we go through the steps of preparing your cheesecake, we will use the following recipe for New York style cheesecake.
NEW YORK STYLE CHEESECAKE
CRUST:
1 c. graham cracker crumbs
1/4 c. butter, melted
1/4 c. sugar
CHEESE CAKE:
2 lbs. cream cheese
3/4 c. sugar
1/4 c. whipping cream
2 lg. eggs
1 tsp. vanilla
2 tbsp. cornstarch
DIRECTIONS:
CRUST:
Mix graham cracker crumbs, melted butter and sugar together and press into bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes and cool. Cheesecake crusts are usually made with graham cracker or cookie crumbs, but crushed nuts can also be used, or if you wish to make a kosher cheesecake, matzo cake meal may be substituted. Our recipe calls for graham cracker crumbs. Now we are ready to make our filling.
A Note about ingredients:
When using cream cheese, make sure to get the full-fat type, as the reduced-fat or fat-free kind may cause your cake to be soft or even rubbery. Make sure you get the solid block of cheese, since the whipped cream cheese adds more air to the recipe when mixed and can cause bubbles or cracking in your cake.
Unless your recipe specifies otherwise, use Grade AA large eggs, at room temperature.
MIXING:
In large mixing bowl, beat together cream cheese and sugar. Beat until thoroughly mixed. Beat in the whipping cream. Stir in eggs, slightly beaten, vanilla and cornstarch, only until mixed. Pour into pan.
Cheesecakes suffer if mixed too much. Over-mixing will add additional air to the batter and can cause cracking. Ingredients should be mixed until just blended. It is best to have all ingredients at room temperature before mixing them. This is especially true of cream cheese, which will make a lumpy cake if it is cold or hard if it is cold or hard, no matter how much you beat it. To avoid this, let the cream cheese stand at room temperature for 2 hours before mixing. Unless your recipe says otherwise, beat the cream cheese by itself until it is smooth before adding the other ingredients. Make sure all the lumps are gone before you add the eggs, as it is very difficult to get the lumps out after that point. The most likely cause of air in the batter is mixing too heavily after you add the eggs. Add the eggs last, one at a time, mixing gently so that they are evenly absorbed. Scrape the sides often while mixing, especially if using cream cheese, as some of the cheese may not get mixed in.
When adding other ingredients, make sure you add them in the precise order and manner specified in your recipe.
If your batter still comes out lumpy, give it a quick spin in a food processor or, if you do not have a processor, you can try it run it through a sieve to remove the lumps, although this is not an easy task and it is much better to take the time to mix the batter carefully.
BAKING:
Bake cheese cake at 400 degrees for the first 10-15 minutes. Turn oven to 300 degrees and bake 45 minutes or more. Allow the cake to cool in the oven with the door propped slightly open for 3 hours. Chill.
Our recipe calls for a springform pan. Remember, if you are not using a springform pan, be sure to line the bottom of your pan with parchment paper and grease the sides with butter. You may want to do this even if you are using a springform pan, as an added precaution to avoid sticking. If you use a regular pan, you may also need to cook your cheesecake at a lower temperature as it may not be as thick, as we discussed in the section about equipment.
Place the springform or other pan on a baking sheet to prevent the cake from leaking in the oven, if you are not using a water bath. (See below for an explanation of water baths.) Do not open the oven door during baking, as this can cause the cake to fall or crack.
Cheesecake is very prone to cracking. This is often due either to over-mixing which incorporates too much air in the batter, or to the eggs used in the baking. If the eggs are overcooked, they will get puffy and then constrict when cooling, causing cracks in your lovely cake. Cook at a steady temperature and don’t rush it. If your recipe does not call for corn starch, you may want to add about a tablespoon as this will also help avoid cracking.
While our recipe does not specifically call for a water bath (placing the cake pan inside a pan of water to control the temperature), this is the best way to achieve a smoother, silkier cake with less chance of cracking. Since water evaporates at the boiling point, the water temperature stays constant, never reaching more than 212 degrees, so the cake cooks evenly rather than cooking faster at the edges than at the center.
To prepare a water bath, first cover the bottom and sides of your pan with aluminum foil to prevent water from getting into the batter. Then, place the pan in a baking dish that is at least 2” to 3” wider than it is. Glass or porcelain are better for this than metal, as they heat more evenly and will keep the water at a more constant temperature. Fill the dish with hot water about halfway up the sides of the pan, so that the cheesecake is surrounded by warm, moist heat from the very beginning. This may be especially beneficial when cooking in a gas oven, as gas ovens tend to heat less evenly and be drier.
If you do not have something large enough for a water bath, you can place a small oven-proof bowl of hot water in the bottom of the oven instead, to provide a moist atmosphere.
Turn off the heat while the cake is still wobbly in the middle. Do not let the center set before cooling. The residual heat will continue to cook your cake as it cools. Novice bakers often overcook and thus ruin the texture of their cheesecake because the cake does not look done. The middle is supposed to jiggle when you start the cooling process. You may use a digital thermometer to test for doneness, although this may leave a small hole in the top of your cake, which can be covered if you are decorating your cake. The temperature of a done cheesecake should be about 160 to 165 degrees Fahrenheit.
Run a knife around the edge of the cheesecake to loosen it as soon as it comes out of the oven. Do not remove the springform sides until after the cake is chilled.
COOLING:
Allow the cake to cool in the oven with the door propped slightly open for 3 hours. Chill.
Once the cheesecake is cooked, it is important to cool it slowly. For an electric oven, cool it in the oven for at least an hour with the door ajar. if you have a gas oven, cool the cake with the door closed for at least 30 minutes or until cool to the touch, then remove it from the water bath if you are using one, and let it cool thoroughly on a rack before refrigerating. (Our recipe calls for cooling in the oven for three hours.)
In either case, refrigerate your cake, covered, for at least 2 hours. Overnight is even better. This insures that the cake will be rich, creamy, and crack-free.
After the cake is chilled, gently loosen it from the side of the springform or other baking pan with a knife or small spatula. If you are using the springform pan, slowly release the catch and remove the side as you do this. Serve the cake at room temperature, which takes about 30 minutes to achieve.
If your cheesecake does crack, do not panic. You can always cover the crack with whipped topping or fruit, or, if your cake is plain, slice the cake starting at the crack.
DECORATING:
Top cake with fruit, pie filling, or edible flowers before serving.
Do not decorate your cake sooner than 1 or 2 hours before serving. The less time there is between decorating and serving the better.
A plain cheesecake creates an excellent palate for decorating. Fruit, fruit compote, ice cream topping, and pie filling are the most popularly used toppings but your imagination is really the limit. You may ice the cake with whipped topping or with sour cream mixed with a little sugar and vanilla, and then use colored sugars, food coloring, or fruits or pie filling to create designs. You may add candies, such as jelly beans for Easter or peppermint chips for Christmas, chocolate curls, or slivered almonds or other nuts. Use edible flowers for a wedding cheesecake or other romantic occasion.
SLICING:
Dip a knife in warm water before using it to slice your cake to avoid sticking. Wipe the knife between each cut.
FREEZING:
Dense cheesecakes freeze well for up to two weeks. Lighter cakes, especially those made with fruit or cream, may become icy if frozen, so this is not recommended. So you see that with the proper equipment, quality ingredients, and patience, you, too, can wow your family, friends, and guests with beautiful and delicious cheesecakes every time.
Source: Cheesecake.com
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It’s the season for renewing our commitments, making new resolutions, setting new goals or reforming of a habit. The concept is to reflect upon self improvement annually.
Become more environmentally responsible: Reduce, reuse and recycle.
Improve career: Get a better job, go back to school.
Improve self: Become more organized, reduce stress, manage time, be more independent.
Take a trip.
Volunteer
Improve education: Improve grades, learn something new, like a new language.
We all start with good intentions and high hopes. Why do we ignore our own self made promises in a short time after we made them? Why is so hard to maintain the new year’s resolutions or for that matter any other planned goals? Does anyone have any bright ideas? Be it for loosing those annoying 2o pounds that are dragging you down. If you are in sales, going the stretch to make the commission to buy that dream car, or that condo with the ocean view. Maybe, you just want to change jobs or start a new career….. Why don’t we follow through?
All too often our New Year’s resolution quickly becomes our delusion within a couple of months if not weeks. The question then becomes should we make resolutions and, if so, how do we stay focused to achieve them?
True Port wine comes only from the Douro Valley in Portugal, in the same way that true Champagne only is produced in the district of the same name located some 90 miles east of Paris. And like Champagne, other wines around the world are produced in a similar style to Port, but they are not Port and — while these pretenders may be quite aromatic and flavorful — they fail to capture the delicate balance between complexity and elegance, power and finesse of true Port wines.
Port wine is typically richer, sweeter, heavier, and possesses a higher alcohol content than most other wines.
This is caused by the addition of distilled grape spirits (aguardente similar to brandy) to fortify the wine and halt fermentation before all the sugar is converted to alcohol and results in a wine that is usually either 19.5% or 20% alcohol.
This time is going to be about cookbooks… When I select a book to read, it is usually a good mystery or a cookbook. It can be a condensed volume or a magazine with seasonal recipes. I will read the recipe and visualize each step as it progresses, I can actually almost taste the end product. Portuguese recipes are my favorites, their desserts are the sweetest desserts that I have ever read, and the Italian desserts, are to die for. Have you ever read a recipe, from the very first ingredient to the last step and it does not make sense. Or look at the photo, the ingredients and steps, and figure you will make this recipe, follow the steps careful not to miss any and it turns out as something that you would not feed your worst enemy. A recipe should make sense as you read it. Some creators of recipes, thinks that we should know all the basic steps, or that we are graduates of culinary institutes. Maybe, they figure that only “chefs” will buy the books.
Do you ever had an experience with a recipe that either exceeded your expectations or did you dumped the whole creation in the trash. Putting aside those experiences I have had some excellent results. The recipe must make sense before you start creating.
If you are lucky enough to live away from the city or large industrial areas, you can breath a sign of relief. The smell of clean and fresh air rejuvenates you. Unless, you are down wind from a farm, then you will sniff the farmers gold, manure that is, which he distributes over his plowed land before he plants the seeds. But this is only for a short time, a small price to pay for the beauty that surrounds you. Unless you are allergic to pollen, also known as hay fever. Here is information about pollen that could be useful.
What is pollen?
Plants produce microscopic round or oval pollen grains to reproduce. In some species, the plant uses the pollen from its own flowers to fertilize itself. Other types must be cross-pollinated; that is, in order for fertilization to take place and seeds to form, pollen must be transferred from the flower of one plant to that ofanother plant of thesame species. Insects do this job for certain flowering plants, while other plants rely on wind transport
The types of pollen that most commonly cause allergic reactions are produced by the plain-looking plants (trees, grasses, and weeds) that do not have showy flowers. These plants manufacture small, light, dry pollen granules that are custom-made for wind transport. Samples of ragweed pollen have been collected 400 miles out at sea and two miles high in the air. Because airborne pollen is carried for long distances, it does little good to rid an area of an offending plant–the pollen can drift in from many miles away. In addition, most allergenic pollen comes from plants that produce it in huge quantities. A single ragweed plant can generate a million grains of pollen a day.
The chemical makeup of pollen is the basic factor that determines whether it is likely to cause hay fever. For example, pine tree pollen is produced in large amounts by a common tree, which would make it a good candidate for causing allergy. The chemical composition of pine pollen, however, appears to make it less allergenic than other types. Because pine pollen is heavy, it tends to fall straight down and does not scatter. Therefore, it rarely reaches human noses.
Among North American plants, weeds are the most prolific producers of allergenic pollen. Ragweed is the major culprit, but others of importance are sagebrush, redroot pigweed, lamb’s quarters, Russian thistle (tumbleweed), and English plantain.
Grasses and trees, too, are important sources of allergenic pollens. Although more than 1,000 species of grass grow in North America, only a few produce highly allergenic pollen. These include timothy grass, Kentucky bluegrass, Johnson grass, Bermuda grass, redtopgrass, orchard grass, and sweet vernal grass. Trees that produce allergenic pollen include oak, ash, elm, hickory, pecan, box elder, and mountain cedar.
It is common to hear people say that they are allergic to colorful or scented flowers like roses. In fact, only florists, gardeners, and others who have prolonged, close contact with flowers are likely to become sensitized to pollen from these plants. Most people have little contact with the large, heavy, waxy pollen grains of many flowering plants because this type of pollen is not carried by wind but by insects such as butterflies and bees.
When do plants make pollen?
One of the most obvious features of pollen allergy is its seasonal nature, people experience symptoms only when the pollen grains to which they are allergic are in the air. Each plant has a pollinating period that is more or less the same from year to year. Exactly when a plant starts to pollinate seems to depend on the relative length of night and day, and therefore on geographical location, rather than on the weather. On the other hand, weather conditions during pollination can affect the amount of pollen produced and distributed in a specific year. Thus, the farther north you go, the later the pollinating period and the later the allergy season.
A pollen count, which is familiar to many people from local weather reports, is a measure of how much pollen is in the air. This count represents the concentration of all the pollen (or of one particular type, like ragweed) in the air in a certain area at a specific time. It is expressed in grains of pollen per square meter of air collected over 24 hours. Pollen counts tend to be highest early in the morning on warm, dry, breezy days and lowest during chilly, wet periods. Although a pollen count is an approximate and fluctuating measure, it is useful as a general guide for when it is advisable to stay indoors and avoid contact with the pollen.
Most of the information was obtained courtesy: National Institute of Allergy and Infectious diseases.
The recent market correction, buyers can find homes at more affordable prices than at the height of the market. The foreclosure and short sale markets have also become more prevalent. Buyers interested in purchasing a short sale or foreclosed property are advised to work with a REALTOR® who will help in the step-by-step process.
A REALTOR® can aid in negotiating with a lender on a price to purchase the property.
Be prepared to provide proof of income and produce financial documentation in the mortgage pre-approval process. Lending standards now require more time and documentation.
If your offer is accepted, there is a good chance the home will be sold “as is” which means home improvements become the buyer’s responsibility.
It is important to obtain a thorough home inspection to assess the condition of the property.
Be aware that buying a foreclosure or short sale may take more time than a transaction involving a new home or current resale. With third parties involved, such as a bank, lender and any other lien holders, it may take more time to negotiate a price, approve an offer and close on the property. If time is on your side, it will help to exercise patience and full cooperation on your part as the buyer.
You have decided to buy your first home. Your search probably starts in the internet. According the National Association of Realtors, over 80% of buyers and sellers do. You will start by searching areas that are appealing to you, and would be an easy commute for you. You should know how much you are confortable in spending. You can talk to the financial adviser where you bank. Or a real estate broker who can refer you to mortgage brokers in the area. This is important, so you do not waste time in looking at homes that are of no interest.
Write down what you must have in the new home. If you must have 3 bedrooms, a 2 bedrooms will not do. Number of bathrooms, dining room, small or large kitchen, laundry room, finished basement or unfinished, garage, small yard or a large yard…..you should decide what is more or less important. There is also other factors like what type of heating, septic and well or public sewer and public water. Discussing all these with a Realtor is very important for the end result.
Buyers seem not to want to contact a real estate professional at the begining, maybe is that feeling that a real estate salesperson would talk you into buying a house that a buyer may not want … My feelings on that is; you only get talked into it, if you want to.
You should contact a Realtor. A Realtor has access to updated listings and will know if listings are available.
When representing a buyer, seller, landlord, tenant, or other client as an agent, REALTORS® pledge themselves to protect and promote the interests of their client. This obligation to the client is primary, but it does not relieve REALTORS® of their obligation to treat all parties honestly. When serving a buyer, seller, landlord, tenant or other party in a non-agency capacity, REALTORS® remain obligated to treat all parties honestly.
Now is the best time to buy a home
Homebuyers certainly have a lot of factors working in their favor right now—low interest rates, plenty of marked-down homes.
Tax incentives exist for both first-time buyers and those who already own. An extension of the first-time home buyer tax credit signed into law on November 6, 2009 provides an incredible incentive for existing owners.
For both groups, the tax credit is available to those who sign a purchase agreement before April 30, 2010.
The first-time buyer credit of up to $8,000 has been extended to April 30, 2010. To qualify, you must have a written, binding contract in place before April 30, 2010, and close the transaction before June 30, 2010.
Another aspect of the bill that extends the credit is an increased income limit. The income limits to qualify for the full credit are $125,000 for a single person and $225,000 for a married couple. Individuals earning up to $145,000 and married couples earning up to $245,000 are eligible for partial credit.
Here are some additional details about the tax credit first-time buyers should consider:
• “First-time home buyers” are defined as buyers who have not owned a principal residence during the three-year period prior to the purchase. For married couples, both spouses need to fit this requirement to qualify for the tax credit.
• These home buyers can receive a tax credit on their income tax return in the amount of 10% of the cost of a single-family home used as a principal residence, set to a maximum amount of $8,000. The credit is available for any type of home.
• The credit does not have to be repaid.
For existing owners Existing homeowners are eligible for a tax credit of up to $6,500 ($3,200 for those who are filing separately). Here are some more details:
• You must have owned your home and used it as a principal residence for at least five consecutive years of the previous eight years. (E.g. If you sold a home you owned and lived in for five years two years ago, and have been renting since, you’d still be eligible for the credit.)
• As long as there is a written, binding contract to purchase that is signed before April 30, 2010, you will be eligible for the credit. You will have until June 30, 2010 to close.
• The income limits to qualify for the full credit are $125,000 for a single person and $225,000 for a married couple. Individuals earning up to $145,000 and married couples earning up to $245,000 are eligible for partial credit.
• The credit cannot be used on homes costing more than $800,000. This is an absolute ceiling.
• Your new house does not need to cost more than your old house for you to be approved for the credit.
Claiming your credit is easy, but you will need to include documentation of the purchase with your tax return and the form for claiming the credit.
On the flip side, there’s growing sentiment among analysts that housing prices, which are showing ever-so-minor improvement, may fall further. The reason? Lenders are expected to get better at determining which borrowers will qualify for loan modifications. That means lenders also will get faster at moving homes through the foreclosure process.
True Port wine comes only from the Douro Valley in Portugal, in the same way that true Champagne only is produced in the district of the same name located some 90 miles east of Paris. And like Champagne, other wines around the world are produced in a similar style to Port, but they are not Port and — while these pretenders may be quite aromatic and flavorful — they fail to capture the delicate balance between complexity and elegance, power and finesse of true Port wines. 
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