In 1949 when Sara Lee was 8 years old, Charlie
Lubin, a bakery entrepreneur, decided to name his new line of
cheesecakes after his daughter, Sara Lee. His company was purchased
in 1956 by Consolidated Foods, where Mr. Lubin continued to serve as
a senior executive for many years. In 1985, Consolidated Foods
changed its name to Sara Lee Corporation. Although Sara Lee has never
had a management role at the corporation, she has appeared in some
television advertisements for our bakery products. In her words, her
father told her the product "had to be perfect because he was
naming it after me." Today Sara Lee is a philanthropist who spends
most of her time supporting the education and advancement of women
and girls in science.
Delicious Sara Lee Cheesecakes have
that smooth creamy texture and flavor because like the bavarians they
are made without compromise to a traditional recipe and immediately
frozen whilst at their freshest. So what's the secret that makes
them so irresistible? Quality neufchatel cheese, fresh cream and a
high sided biscuit crumb base (the choice of chef's). What makes it
so versatile is that it's so easy to add your own special touch
with extra cream, shards of toffee or bundles of fruit.
Celebrate National Cheesecake Day with
a delicious cheesecake from Sara Lee!
National Cheesecake Day is a food holiday that falls annually on July 30th. The observance, which is part of a surprisingly large tradition of food holidays, has not been officially endorsed by any presidents, and does not have any congressional records to solidify its claim. but this certainly does not stop thousands and maybe even millions of people from across the country from celebrating the decidedly delicious holiday.
There certainly is no reason that cheesecake should not have its own holiday. Records of cheesecake date as far back as 770 BC, when the dessert, or something like it at least, was served to Olympic athletes.
Joining in the fun on National Cheesecake Day is simple. The only requirement is the hearty consumption of cheesecake. Enjoy the day with a piece of cheesecake, along with your favorite topping. If you have time, make the cheesecake yourself but, if you don't, stop into The Cheesecake Factory. They are helping patrons celebrate the event by offering slices of its creamy, delectable cheesecake for just $1.50. Note, however, that the low price is only applicable with dine-in service, and guests are also limited to one slice each.
Today, it seems as if everyone has their own take on how cheesecake should be baked. Whether New York or Philadelphia style, baked or no-baked, cheesecake is king when it comes to desserts. Cheesecake can also be flavored in a huge variety of ways, but chocolate or strawberry remain the popular national favorites followed by pumpkin cheesecake.
Cheesecakes can be broadly categorized into two basic types - baked and unbaked - and each comes in a variety of styles determined by region. In the United States, there are two big contenders for the cheesecake crown, one being New York style cheesecake, which is very heavy and rich and features cream cheese, heavy cream, and many other fattening ingredients. The other popular cheesecake is Philadelphia style cheesecake which is generally considered to be creamier and also lighter than the New York style cheesecake, but certainly does not skimp on the fattening ingredients.
Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta; Germany and Poland use quark cheese. The type of cheese not only affects texture and taste but the ability to incorporate certain types of ingredients. When cheesecake batter is too thin, many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavored gelatin or a little cornstarch beaten with the eggs.
A common difficulty with baking cheesecakes is its tendency to "crack" when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Other methods include blending a little cornstarch into the batter or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs. Despite their name, cheesecakes are technically tarts; the word 'cake' was formerly applied to a much broader category of foods than it is today.
Continue reading "Happy National Cheesecake Day! Bake a cheesecake yourself, make adorable cheesecake pops or celebrate with a bargain cheesecake slice at The Cheesecake Factory!" »
WHAT: In celebration of National Lasagna Day the family-style Italian restaurant, Buca di Beppo, is offering FREE lasagna. Guests who purchase any Buca Small or Buca Large sized pasta or entrée will receive a free lunch-sized portion of Buca's famous towering Lasagna.
WHO: All Buca di Beppo Italian
Restaurants nation-wide. 87 locations in 25 States.
WHERE: All 87 Buca di Beppo locations
WHEN: Wednesday, July 29 during regular
The free lasagna is not valid on Buca To Go orders, but may be boxed and taken home by dine-in guests. Not to be combined with any other offer or coupon. For more information, or to find the Buca di Beppo location nearest you, please visit www.bucadibeppo.com.
You know that cuddly doll that you
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