Mr Cream Cheese?

HAVE YOU been eating lots of Cheese in your life ?
Like Red Velvet Cake and Cheesecake ?

There are many type of Cheese for Different Purposes.

One of my favourite for Cakes is Cream Cheese
- It's really rich, creamy/fattening, slight sour & Cheesy!
But have you ever What is it made out of ?

Cream Cheese = Milk/Cream + Lactic Acid Bacteria + Enzymes

- Once you mix all together, Cheese Curd would form
- Strain it dry from the excess Milk/Cream
- You have a Delicious block of Cream Cheese
- It's minimum 33% Fat, about the Same as Whipping Cream

Cream Cheese is normally used as a Frosting for Cakes like Carrot Cake & Red Velvet Cake.

But it's also very commonly used in Cheesecakes.

Chilled Cheesecake, Baked Cheesecake, New York Cheesecake, French Cheesecake, Japanese Cheesecake, Käsekuchen (German Cheesecake), Chicago Cheesecake.

It gets really confusing when you have so many different Cheesecake.

Here's 3 Most Common Type of Cheesecake in Malaysia

1) Baked Cheesecake

- Usually Mixture of Cream Cheese, Egg, Sugar, Cream/ Sour Cream, Cornstarch
- Baked in an Oven with or without a Waterbath. *Waterbath = The cakes sit on a tray of water to regulate the temperature- The Egg will firm up when baked to hold its shape
- It's Dense, Rich, slightly Firm yet Creamy
- New-York Cheese Cake falls under this Category

2) Chilled Cheesecake

- Chill Cheesecake is also known as Unbaked Cheesecake
- It relies on Gelatin to hold it's shape *It's like making Jelly But abit more Complicated

- Slightly Soft & Lighter in Texture, and it's really Creamy

- If Left out at room temperature for too long, it will turn very Soft *Keep it back in the fridge before consuming

3) Japanese Cheesecake

- It's like a Cheesy version of Chiffon Cake or Sponge Cake

- Very Light, Fluffy and Moist
- My Favourite is Miki Ojisan No Mise *Google it

Here's a step by step Picture Illustration on Making Cheesecake of Champions from 9gag!
*Click  http://9gag.com/gag/4334765 if you don't want to strain your eyes by zooming in