Cheese dishes

Source: Wikipedia. Pages: 40. Chapters: Poutine, Lasagna, Raclette, Cheesecake, Macaroni and cheese, Fondue, Nachos, List of cheese soups, Welsh rarebit, Cheese sandwich, Cheese bun, Quesadilla, Bacon, egg and cheese sandwich, Cheese dream, Queso flameado, Cheese roll, Croque-monsieur, Cheese fries, Chhena Poda, Liptauer, Bryndzové haluSky, Saganaki, Cheese on toast, Cheese pudding, Túrós csusza, Cheese puffs, Syrniki, Tiropita, Pastizzi, Beer cheese, Cauliflower cheese, Spanakopita, Rasabali, Hauskyjza, Insalata Caprese, Supplì, Chhena Gaja, Mornay sauce, Obatzda, Poulet au fromage, Provoleta, Sopapilla cheesecake, Mattar paneer, Aligot, Moretum, Chhena jalebi, Chhena Kheeri, Quesito, Arizona cheese crisp, Schmear, Cervelle de canut, Smazený sýr, Fromage fort, Llapingacho, Vatrushka, Gougère, Mozzarella sticks, Shahi paneer, Tirokafteri, Vyprázaný syr, Frico, Queijadinha, Urnebes, Scovarda, Almogrote, Ema datshi, Chhena jhili, Chèvre chaud, Queijada de Sintra, Guvchelvka, Kasseropita. Excerpt: Cheesecake is a dessert consisting of a topping made of soft, fresh cheese, usually on a crust or base made from biscuit (such as a graham cracker crust), pastry or sponge cake. They may be baked or unbaked. Cheesecakes are frequently sweetened with sugar and may be flavored or topped with fruit, nuts, fruit sauce and/or chocolate. Cheesecake was already a popular dish in ancient Greece before Romans adopted it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes (-plakountopoiikon suggramma). Cato the Elder's De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta. Of the two, placenta is most like most modern cheesecakes, having a crust that is separately prepared and baked. In 1872, William Lawrence from Chester, NY, along with other dairymen, came up with a way of making an "unripened cheese" that is heavier and creamier by accident, actually looking for a way to recreate the soft, French cheese Neufchâtel. Lawrence distributed the cheese in foil, becoming a brand that is familiarly recognized as "Philadelphia". Later on in 1912, James Kraft invented a form of this cream cheese, but pasteurized it; this is now the most commonly used cheese for cheesecake. Cheescake with creamAlmost all modern cheesecakes in the United States and Canada use cream cheese; in Italy, cheesecakes use ricotta; Germany and Poland use quark cheese. Cheesecakes are most easily baked in a leak-proof springform pan, often paired with a water bath to more evenly distribute the heat. Because of the high density of most cheesecakes, they continue baking for some time after removal from an oven. Whether cheesecake should be classified as a cake, a custard, a torte, or something else is a matter of debate. The early Greeks, from whom the form originates, considered it a cake. Some modern authors point to the presence of many eggs, the sole source of leavening,