is to think of a cheesecake and automatically salivate. Imagine if we put you in front a book with 60 cheesecake recipes , irresistible, right?
The new monograph ‘The best cheesecakes’ (Dome Books) , by Bea Roque is a temptation in itself. In it you will find a cake for each reader, from the classics cheesecake, that admit any flavor and combination, even the cake recipes of lifelong cheese . In addition to individual versions, cakes without oven , a trip around the world with the most interesting versions of each country, the savory cheesecakes and the new cheesecakes that are trending, each with its own different and daring touch, depending on the cheese mixtures.
“There is no doubt that cheesecakes have suffered a gastronomic boom in recent years. Even during the confinement of 2020, online home delivery companies have emerged specializing in cheesecakes with creamy versions, coulant type, with almost liquid interiors, and with mixtures of strong, cured and smoked cheeses that delight, not only of the sweetest palates, but of the most cheese. It was necessary, therefore, to dedicate a recipe book to cheesecake”, emphasizes Bea in an interview for Condé Nast Traveler.
The seasonal one: Spiced pumpkin cheesecake.
Bea, a native of A Coruña, started her blog Bea's Corner in August 2007, being one of the pioneers in introducing American pastries in Spain. This last note explains almost everything...
“The first cheesecake that I published, and that I prepared, was at the beginning of my blog back in 2008. It was a New York Cheesecake . I tried to emulate the authentic cheesecake that I had eaten in a Broadway diner, during a trip to New York a few months earlier, and that had so impressed me,” she explains.
Since then, her maxim has always been to share her recipes and tricks with everyone so that they are just as she prepares them. “The last cake I have prepared was this Sunday in a direct that I did on my Instagram account. It was about the brie and camembert cheesecake of my book."
See photos: Around the world in 25 desserts
FOR BEGINNERS AND ADVANCED
In the book Bea has spun very fine, for that reason we have very complete information: from the equipment we need to cook cheesecakes, to 60 recipes divided between the classics, the cheesecakes of the world , those that are trending, salty, snacks and oddities, such as cheesecake casserole . “There are recipes of mine, adaptations and some borrowed, such as, for example, the cheesecake in a casserole that my friend Juani gave me, or the cheese mousse with quince that they prepared in my cousins' restaurant, Ferreiro House in A Coruña”.
Each one is special for a season of the year or a moment, so it is difficult to choose one of them. "I definitely have a favorite or two in each chapter, but surely my favorite in this book is the ' Raspberry and lemon delights’ , the ' Lotus' Biscuit Cheesecake or any of the trend cakes chapter, which are cakes with stronger cheeses”.
Although not everyone is suitable for baking, she encourages you to try. “I recommend as recipes for beginners the cheesecake, the cheesecake in a casserole or microwave cheesecake For an intermediate level, because really cheesecakes are not excessively difficult to make, the cappuccino cheesecake or the lotus biscuit”.
And if travel is your thing, you can't stop trying La Viña style cake , who has traveled from San Sebastián to the world. "Undoubtedly this cake has gone around the world and we must be happy that it is a Spanish cake," she adds.
Cheesecake In Microwave.
DON'T MAKE THESE MISTAKES
We get to work, but what should we not do? As Bea says, it is not very difficult to make cheesecakes, but you have to take into account, for example, that you should not improvise.
“Making a cheesecake is not making a cake , that you can eat it almost hot as soon as you take it out of the oven. Cheesecakes need to rest. In other words, you have to let them cool completely and then leave them overnight in the fridge”.
Another common mistake is not using ingredients properly. Important: cream cheese must be at room temperature. “Otherwise, lumps will form that don't dissolve during baking. And just as important is that the cake cools slowly and that we do not expose it to sudden changes in temperature, which will cause it to crack.
For these small problems she has created a chapter in her book that she has titled 'Problem resolution' . So whoever makes a mistake is because he wants to.
'The best cheesecakes' by Bea Roque
in Publishing PlanetYou may also like:
- The cheesecake we were waiting for in Barcelona
- The history and recipe of the Best Cheesecake in Spain
- The cheesecake that madrileños fall in love with
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