REVIEW – Making Artisan Cheesecake Cookbook

We'd love it if you shared it!

The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.

Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

Making Artisan Cheesecake: Expert Techniques for Classic and Creative Recipes

• Author: Melanie Underwood
• Publisher: Quarry Books (August 15, 2015)
• ISBN-10: 1631590545
• ISBN-13: 978-1631590542
• Flexibound: 160 pages
• Cover price $24.99

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.

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.

I love cheesecake. It is my weakness. It is one of the few dishes in the world I could probably eat every day and not tire of. When offered the chance to take a look at this new cookbook, Making Artisan Cheesecake, I just had to accept the offer.

Chapters include:

• The Basics: Equipment, Ingredients, And Techniques
• Classic Cheesecakes
• Modern Cheesecakes
• Seasonal Cheesecakes
• Savory Cheesecakes
• Minis, Pops, Bars, And Bites
• No-Bake Cheesecakes
• Presentations And Garnishes

The first chapter contains lots of helpful information, particularly if you are new to making cheesecakes. Each of the following chapters contains its own index, making it quick and easy to find the recipe that you’re looking for. There are all sorts of delicious sounding cheesecakes in this book, including sweet, savory, vegan, gluten-free, nut-free and more. Each is accompanied by a color photo. The ingredients are all ordinary items that you can find in your kitchen or at a nearby grocery store. The instructions are quite detailed and easy to follow. Recipes do not list total cooking time separately, you have to read through the recipe to find it. There are a lot of cheesecakes in this book that I would like to try, including Brazilian Cheesecake, Hot Chocolate Cheesecake, brown Sugar Peach Cheesecake, Roasted Tomato With Parmesan Cheesecake, Creme Brulee Cheesecakes, and Cannoli Cheesecake. This cookbook would be a appropriate for anyone that enjoys baking cheesecake or that is interested in learning how to.