Making Artisan Cheesecake

Make it a work of art or make it your own-with this book, you can make for all intents and purposes any cheesecake you can envision.

Cheesecake is a work of art, gigantically well known sweet comprising of a blend of delicate cheddar, egg, and sugar on an outside. There are many, numerous varieties, from organic product enhanced cakes to cheesecake flies to adaptations with ricotta, quark, or goat cheddar. Furthermore, there are an assortment of strategies for making a cheesecake effectively, remembering heating for a water shower and not preparing by any stretch of the imagination, that can threaten home cooks. Take a stab at delicious plans like:

- Maple Macadamia Cheesecake
- Goat Cheese Cheesecake with Honey and Lavender
- Coffee-Toffee Cheesecake
- Hot Chocolate Cheesecake
- Mascarpone and Raspberry Cheesecake
- Spiced Pumpkin Cheesecake
- Even appetizing flavors like Roasted Tomato with Parmesan Cheesecake

Making Artisan Cheesecake presents the work of art and very much adored cheesecake in another, audacious, and current way, and answers any inquiries regarding it that home cooks and pastry specialists foodies who love heavenly exemplary pastries may inquire. Notwithstanding sharing numerous varieties, writer Melanie Underwood shows all the methods behind building a scope of various styles, and urges perusers to build up their own special plans. She likewise covers choices for outside layers, cheeses, and players; heating procedures; how to shield the top from splitting; and the distinctions among different styles, including New York, Philadelphia, Chicago, Italian, Brazilian, and Japanese.

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.

Holy crap. I can make cheesecake now. I never made one in my life, and was so intimidated, but I used the advice in the book, psyched myself up, and my very first attempt was honestly perfect. I made the New York Cheesecake, with the pastry crust (which is next level delicious), and finished it with an easy fresh cherry topping from the recipe in the book. I found the way the basics were covered to be very confidence building, and since I came into this with nothing but ambition and the ability to make Kraft Mac and Cheese, I would say this book would be a boon to anyone's kitchen. --Johny Polar

Great versatile cheesecake recipes ranging from the traditional to surprising yet appealing new combinations. Covers the simple no bake cheesecake tweaked to take them to the next level, to gourmet cheesecake savory from savory to sweet to everything in between. The only problem is deciding which one to make first. --Alice T

I’ve only tried one recipe, & it was delicious. Not too sweet, not too bland, just a perfect balance. The recipe I tried was the Frozen Banana Split Cheesecake Parfait (as seen in photo). As I try more- this rating can go up or down.. Hopefully, there will be more delicious recipes that are accurate* too. --Paperandi