Making Artisan Cheesecake: Expert Techniques for Classic and Creative Recipes

by Melanie Underwood

Overview

Make it a classic or make it your own- with this book, you can create virtually any cheesecake you can imagine.

Cheesecake is a classic, hugely popular dessert consisting of a mixture of soft cheese, egg, and sugar on a crust. There are many, many variations, from fruit-flavored cakes to cheesecake pops to versions with ricotta, quark, or goat cheese. And there are a variety of techniques for making a cheesecake successfully, including baking in a water bath and not baking at all, that can intimidate home cooks. Try your hand at mouthwatering recipes like:

- Maple Macadamia Cheesecake

- Goat Cheese Cheesecake with Honey&Lavender

- Coffee-Toffee Cheesecake

- Hot Chocolate Cheesecake

- Mascarpone&Raspberry Cheesecake

- Spiced Pumpkin Cheesecake

- Even savory flavors like Roasted Tomato with Parmesan Cheesecake

Making Artisan Cheesecake presents the classic and well-loved cheesecake in a new, adventurous, and modern way, and answers any questions about it that home cooks and bakers- foodies who love delicious classic desserts- might ask. In addition to sharing many variations, author Melanie Underwood teaches all the techniques behind building a range of different styles, and encourages readers to develop their own unique recipes. She also covers options for crusts, cheeses, and batters; baking techniques; how to keep the top from cracking; and the differences among various styles, including New York, Philadelphia, Chicago, Italian, Brazilian, and Japanese.

Product Details

ISBN-13:	9781627883351
Publisher:	Quarry Books
Publication date:	07/15/2015
Sold by:	Barnes & Noble
Format:	eBook
Pages:	160
File size:	22 MB
Note:	This product may take a few minutes to download.

About the Author

Chef Melanie Underwood developed her enthusiasm for fresh and organic food as a child on her family's farm in Loudoun County, Virginia, where she began cooking at age four. She apprenticed with noted pastry chef Jill Light at a hotel in Washington, D.C., before moving to New York, where she demonstrated her talent for baking and desserts at the Four Seasons Hotel, the Plaza Hotel, Torre di Pisa, and other celebrated New York City restaurants. Since 1996 Underwood has been sharing her expertise as a cooking and baking instructor for professional and recreational programs at the Institute for Culinary Education (ice.edu), has taught private cooking classes at Home Cooking New York in Manhattan's SoHo neighborhood (homecookingny.com), and is frequently invited to teach throughout the country. Underwood also tests and develops recipes for many corporate clients, including Dairy Management, Diageo, Folgers Coffee, Kraft Foods, Sara Lee, Splenda, Ziploc, and other high-profile brands. She has demonstrated her skills on several TV networks, including NBC ("The Today Show"), ABC ("Live with Regis and Kelly"), CNN, Food Network, and Oxygen, and has been featured in the New York Times, the New York Daily News, New York magazine, Fine Cooking magazine, and other publications. Underwood is also a co-author of the self-published book Art and Cook, a unique blend of recipes, art, and politics. Melanie can be reached at Melanieunderwood.com

Chef Melanie Underwood developed her enthusiasm for fresh and organic food as a child on her family's farm in Loudoun County, Virginia, where she began cooking at age four. She apprenticed with noted pastry chef Jill Light at a hotel in Washington, D.C., before moving to New York, where she demonstrated her talent for baking and desserts at the Four Seasons Hotel, the Plaza Hotel, Torre di Pisa, and other celebrated New York City restaurants. Since 1996 Underwood has been sharing her expertise as a cooking and baking instructor for professional and recreational programs at the Institute for Culinary Education (ice.edu), has taught private cooking classes at Home Cooking New York in Manhattan's SoHo neighborhood (homecookingny.com), and is frequently invited to teach throughout the country. Underwood also tests and develops recipes for many corporate clients, including Dairy Management, Diageo, Folgers Coffee, Kraft Foods, Sara Lee, Splenda, Ziploc, and other high-profile brands. She has demonstrated her skills on several TV networks, including NBC ("The Today Show"), ABC ("Live with Regis and Kelly"), CNN, Food Network, and Oxygen, and has been featured in the New York Times, the New York Daily News, New York magazine, Fine Cooking magazine, and other publications. Underwood is also a co-author of the self-published book Art and Cook, a unique blend of recipes, art, and politics. Melanie can be reached at Melanieunderwood.com

Editorial Reviews

"Chef Melanie Underwood is a culinary expert on both the sweet and savory sides of cooking. As a teacher, no matter what the class or cuisine--the breadth and depth of the topics she is able to teach is very broad--Melanie is focused on having her students enhance flavor, improve their technical understanding of the cooking process, and expand their love of food. Her book Making Artisan Cheesecake delivers on all three, offering an inspiring array of recipes and an in-depth overview of the techniques involved in making many different types of cheesecake, so readers can envision, create, and enjoy their own." - Rick Smilow, President and CEO, Institute of Culinary Education

"Melanie Underwood's Making Artisan Cheesecake presents eighty unique and delicious ways to enjoy a timeless classic, along with the essential techniques for reinventing it." - Nathalie Dupree, author of the James Beard Award-winning Mastering the Art of Southern Cooking and television chef

"Chef Melanie's passion for baking shines through in her teaching style. She isn't afraid to push her students to be the best they can be, and this is what sets her apart. She continues to inspire me to practice and perfect my craft. When I'm baking at home I always think, "What would Chef Melanie do?" And she makes a really mean cheesecake!" - Marci Greenfield, Director of Content Marketing at Martha Stewart Living

"Melanie Underwood masterfully bridges the gap between professional expertise and beloved home-baked collections, resulting in recipes that will endure long after the last bite of her tantalizing cheesecake has disappeared from the plate." - Jody Eddy, award-winning chef and author of North: The New Nordic Cuisine of Iceland

With Making Artisan Cheesecake, author and chef instructor Melanie Underwood presents 80 enticing recipes for everyone's favorite dessert. In this wide-ranging yet clearly presented collection, Underwood shows us just how creative cheesecakes can be, with everything from a flan-inspired Brazilian cheesecake to a creme brulee cheesecake to gluten-free and vegan cheesecakes. This cookbook's inspiring flavors and accessible techniques blow the cheesecake category wide open! - Cheryl Sternman Rule, author, Yogurt Culture

From the Publisher