National White Chocolate Cheesecake Day

Chocolate cheesecake (chocolate cheesecake) is a cake made mainly from chocolate and cheese. Chocolate lovers will surely fall in love with this cake from the very first bite. Every March 6, we celebrate National White Chocolate Cheesecake Day, which is a day to observe white chocolate cheesecake.

Cheesecake is a dessert consisting of a filling made of soft, fresh cheese (not always creamcheese) and a base of hard biscuits (e.g. Graham cracker crust, a very common cake base, is made) from American graham crackers), cake or sponge cake. It can be baked or not, depending on the variety. Generally, cheesecake is sweetened with sugar and it can be flavored or garnished with fruit, nuts, fruit sauce, and chocolate. Popular flavors of cheesecake include lemon, strawberry or toffee (toffee).

History of cheesecake

Back in the day, the early form of cheesecake was a popular dish in Ancient Greece despite the Roman conquest and annexation. Greek physicist Aegimus was the first person to make Cheesecake as it is today, and he wrote a book on the art of making this cake (πλακουντοποιικόν σύγγραμμα—plakountopoiikon suggramma). Marcus Porcius Cato's De Agri Cultura contains recipes for two monastic cakes: Libum and Placenta. Of the two, the Placenta is the most similar to today's cheesecake, with a layer of crumbs pre-prepared and baked. But it's important to keep in mind that, even though these cakes were called cheesecakes, they were far different in taste and consistency than the cheesecake we know now.

The now widely sold modern American cream cheese was developed in 1872 by Mr. William Raurence of Chester, New York. He came across a recipe for "unripe cheese" while looking for another recipe for Neufchâtel soft cheese. It is heavier, smoother, and richer than regular cheese. Several other dairy producers have independently invented similar inventions. In 1912, pasteurized creamcheese was announced by James Kraft and he was received the Philadelphia trademark in 1928. Currently, Philadelphia Creamcheese pasteurized cheese is the most popular cheese for cheesecake.

Most cheesecakes today in the US and Canada use creamcheese, but in Italy they use ricotta and Germany, the Netherlands, and Poland use quark (a cheese that closely resembles white cheese). Cheesecake bakes most easily in a spring form, often watering for an even temperature. Due to the high density of most cheesecakes, it is common to bake for a longer period of time after removing it from the oven.

Whether cheesecake should be classified into cakes (cake), custard, torte (a round cake) or other groups is still a matter of controversy. The ancient Greeks classified it as a cake. Some modern writers think the high egg rate and the way the cake hatched are proof that cheesecake was a type of torte. Others have said that the separate base, soft filling and flourless ingredients indicate that it is a custard pie.

White chocolate has a base of cocoa, cocoa butter with just enough melting level to help this chocolate stay solid at room temperature. According to a famous chocolatier in the world, white chocolate is exactly a type of chocolate derivative. In many places, people do not consider white chocolate as chocolate because it does not contain solid chocolate (one of the main nutritional components of chocolate). Therefore, it has very little stimulants caffeine and theobromine, in addition to antioxidants or chocolate-specific substances, it does not have.

History of National White Chocolate Cheesecake Day

The origin and founder of National White Chocolate Cheesecake Day are still being sought. However, it is believed that a certain White Chocolate Cheesecake fanatic initiated this day as a way to show love for white chocolate cheesecakes.

Observing National White Chocolate Cheesecake Day

On National White Chocolate Cheesecake Day, go to the pastry shop and buy yourself White chocolate cheesecakes and enjoy them. Besides, you can also make National White Chocolate Cheesecake Day more meaningful by making your own white chocolate cheesecake according to the following recipe:

Ingredients for white chocolate cheesecake

- 100 grams of white chocolate

- 100 grams of unsalted butter

- 250 grams of cream cheese

- 4 egg whites

- 50 grams of brown sugar

- 40 grams of all-purpose flour

- 20 grams of cocoa powder

- 1 pinch of fine salt

- Powdered sugar

How to make white chocolate cheesecake

Step 1:

– First, you use your hands to break all the chocolate. Sift all-purpose flour until the dough is smooth. Use a knife to slice cheese.

- Break your eggs into a bowl, use an egg separator or craft to separate the yolk and white from each other. Just pay attention to the egg white part!

- Use parchment paper to line the inside of the pan.

Step 2:

– You put the shredded chocolate in a double pot, add the butter and then heat it.

Then add brown sugar and mix well.

Continue to add white sugar and vanilla to this mixture and stir well.

Step 3:

Add all-purpose flour, egg whites, cocoa powder and a pinch of salt and continue stirring.

- Don't forget to preheat and bake at 175 degrees Celsius!

Step 4:

– You pour half of the cake into the mold, put the sliced ​​cream cheese on the cake.

– Continue to pour half of the chocolate cake on top.

– Put the cake in the oven for 15-20 minutes and the white chocolate cheese cake is out of the oven! Sprinkle a little more powdered sugar if you want.

– Take the cake out of the oven, let it cool down and store it in the refrigerator for 20 minutes. You can have a delicious cake already!

Share your results with the hashtag #NationalWhiteChocolateCheesecakeDay.