Battle of the Cheesecakes
Recipes in this Video
Ancient cheesecake, known as Libum in Roman times, was a popular dessert made with simple ingredients like cheese and honey. It was often offered to the gods during religious ceremonies, showcasing the importance of food in ancient rituals. Today, variations of cheesecake can be found worldwide, with modern adaptations featuring various flavors and crusts, yet the essence of this ancient recipe remains cherished.
Ingredients
- ●ricotta cheese
- ●honey
- ●eggs
- ●flour
- ●bay leaves
- ●salt
- ●vanilla extract
- ●lemon zest
- ●olive oil
- ●cinnamon
- ●nutmeg
- ●sugar
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large bowl, combine ricotta cheese and honey until smooth.
- 3Add eggs one at a time, mixing well after each addition.
- 4Stir in flour, salt, and spices until fully incorporated.
- 5Add lemon zest and vanilla extract, mixing until combined.
- 6Grease a baking dish with olive oil to prevent sticking.
- 7Pour the cheesecake mixture into the prepared baking dish.
- 8Place bay leaves on top of the mixture for flavor.
- 9Bake in the preheated oven for 40-50 minutes, until set and slightly golden.
- 10Remove from the oven and let cool at room temperature.
- 11Chill in the refrigerator for at least 2 hours before serving.
- 12Garnish with additional honey or spices if desired.
- 13Slice and serve cold.
Ingredient Alternatives
ricotta cheese
Healthier: cottage cheese
Cheaper: cream cheese
Cottage cheese is lower in fat and calories.
honey
Healthier: agave syrup
Cheaper: sugar
Agave syrup provides a similar sweetness with a lower glycemic index.
flour
Healthier: almond flour
Cheaper: whole wheat flour
Whole wheat flour is often less expensive and adds fiber.
vanilla extract
Healthier: vanilla bean
Cheaper: vanilla powder
Vanilla powder can be more cost-effective and has a longer shelf life.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups ricotta cheese
- ●1 cup sugar
- ●3 large eggs
- ●1/2 cup honey
- ●1 tsp vanilla extract
- ●1/4 cup all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp ground cinnamon
- ●1/4 cup lemon juice
- ●1/4 cup unsalted butter, melted
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the ricotta cheese and sugar. Mix until smooth.
- 3Add the eggs one at a time, mixing well after each addition.
- 4Stir in the honey and vanilla extract until fully incorporated.
- 5In a separate bowl, whisk together the flour, salt, and ground cinnamon.
- 6Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- 7Pour in the lemon juice and melted butter, and mix until smooth.
- 8Grease a 9-inch springform pan and pour the cheesecake batter into it.
- 9Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are lightly golden.
- 10Remove from the oven and let it cool at room temperature for about 1 hour before refrigerating for at least 4 hours before serving.
Equipment
Originating in New York City, the NY Style Cheesecake is a rich and creamy dessert that has become a beloved classic in American cuisine. Traditionally made with cream cheese, this cheesecake is known for its dense texture and smooth flavor, often served plain or topped with fruit. It symbolizes indulgence and celebration, making it a popular choice for special occasions. Today, variations abound, with flavors ranging from chocolate to pumpkin, but the classic remains a favorite across the globe.
Ingredients
- ●cream cheese
- ●sugar
- ●sour cream
- ●heavy cream
- ●eggs
- ●vanilla extract
- ●lemon juice
- ●graham cracker crumbs
- ●butter
- ●salt
Instructions
- 1Preheat the oven to 325°F (163°C).
- 2Prepare a springform pan by greasing it lightly with butter.
- 3Mix graham cracker crumbs and melted butter in a bowl until combined.
- 4Press the crumb mixture into the bottom of the springform pan to form the crust.
- 5In a large mixing bowl, beat cream cheese until smooth and creamy.
- 6Add sugar and beat until well combined and fluffy.
- 7Mix in sour cream, heavy cream, vanilla extract, and lemon juice until smooth.
- 8Add eggs one at a time, mixing on low speed after each addition until just combined.
- 9Pour the cheesecake batter over the prepared crust in the springform pan.
- 10Tap the pan gently on the counter to remove any air bubbles.
- 11Bake in the preheated oven for 60-70 minutes until the edges are set but the center is slightly jiggly.
- 12Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 13Remove the cheesecake from the oven and let it cool to room temperature.
- 14Refrigerate for at least 4 hours, preferably overnight, before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cream cheese
Healthier: low-fat cream cheese
Cheaper: ricotta cheese
Ricotta is often less expensive and can provide a lighter texture.
Techniques
Equipment
Also Known As
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●1 (8 oz) package cream cheese, softened
- ●1/2 cup granulated sugar
- ●2 large eggs
- ●1/4 cup sour cream
- ●2 tbsp matcha green tea powder
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- 3Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5Add 1/2 cup sugar, eggs, sour cream, matcha powder, vanilla extract, and salt to the cream cheese. Mix until fully combined and smooth.
- 6Pour the matcha cheesecake filling over the cooled crust in the springform pan.
- 7Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
- 8Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- 9Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- 10Once chilled, remove the sides of the springform pan and slice the cheesecake to serve.
Equipment
Ingredients
- ●2 cups crushed graham crackers
- ●1/2 cup unsalted butter, melted
- ●1 cup ube halaya (purple yam jam)
- ●1 cup cream cheese, softened
- ●1 cup heavy cream
- ●1/2 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/4 cup ube extract
- ●1/2 tsp salt
Instructions
- 1In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until well combined.
- 2Press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- 3In a large bowl, beat the softened cream cheese until smooth and creamy.
- 4Add the ube halaya, powdered sugar, vanilla extract, ube extract, and salt to the cream cheese. Mix until fully combined and smooth.
- 5In a separate bowl, whip the heavy cream until stiff peaks form.
- 6Gently fold the whipped cream into the ube mixture until well incorporated.
- 7Pour the ube cheesecake filling over the prepared crust in the springform pan.
- 8Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
- 9Once set, remove the cheesecake from the springform pan and slice into pieces.
- 10Serve chilled and enjoy your no-bake ube cheesecake.
Equipment
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