Bushra Griffith
Cheesecake is a dessert with a rich history, dating back to ancient Greece and Rome, and has evolved over time with different regional variations. The type of cheese used in cheesecakes can vary depending on the recipe and personal preference. Some common types of cheese used in cheesecakes include cream cheese, ricotta, mascarpone, quark, Neufchâtel, and cottage cheese. Cream cheese, a modern commercial invention from 1872, is popular in American cheesecakes, while ricotta is favoured in Italian cheesecakes for a lighter texture. Neufchâtel, a French cheese that inspired the creation of cream cheese, is also used in cheesecakes, along with mascarpone and quark. Cottage cheese is another option, featured in earlier recipes and still used in some regional variations. The choice of cheese influences the texture and taste of the cheesecake, with some combinations of cheeses and additional ingredients creating unique flavours and consistencies.
| Characteristics | Values |
|---|---|
| Main cheese used | Cream cheese |
| Other cheeses used | Goat cheese, Neufchâtel, mascarpone, ricotta, quark, skyr |
| Other ingredients | Eggs, sugar, lemon juice, vanilla extract, heavy cream, butter, graham crackers, digestive biscuits, Oreo cookies, Biscoff |
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What You'll Learn
Cream cheese is the most popular option
While cream cheese is the star ingredient, other components play a supporting role in creating the perfect cheesecake. Sugar, for example, balances the tanginess of the cream cheese, with granulated sugar being the preferred choice. Eggs are another essential ingredient, as they help set the cheesecake and create a rich, creamy texture. It is important to bring the eggs to room temperature before use and add them one at a time to avoid overmixing the batter. Vanilla extract is often added to enhance the flavour, with pure vanilla extract being the recommended choice over artificial alternatives.
Some bakers also include heavy cream, also known as heavy whipping cream, in their cheesecakes. This ingredient adds richness and body to the dessert. However, it should not be substituted with milk, half-and-half, or sour cream, as these options have different properties that can affect the final texture and taste. Lemon juice is sometimes used to cut through the richness of the cheesecake, but it should be added sparingly, with a teaspoon being the recommended amount.
The baking process is crucial to achieving the desired texture and appearance of a cheesecake. One common issue is cracking on the surface of the cheesecake. To prevent this, bakers recommend mixing the filling ingredients at a medium speed and avoiding opening the oven door during the first half-hour of baking. Allowing the cheesecake to cool slowly in the oven before removing it can also help reduce cracking. A water bath is another technique used to create a humid environment and promote even baking, reducing the risk of cracks.
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German cheesecake uses quark/curd
German cheesecake, or Käsekuchen, is made with quark, a type of fresh dairy product. Quark is made by warming soured milk until the desired amount of curdling is achieved and then straining it. It is considered a soft cheese and has a texture and taste similar to thick yogurt. It is smooth and creamy with a mild, plain taste that is neither sweet nor sour.
Quark is commonly used in German cheesecake because it creates a lighter and fluffier texture compared to American cheesecakes, which are typically denser and richer. German cheesecakes are often made without a crust, which makes them a great gluten-free or low-carb option. However, if desired, a crust can be added.
Quark is widely available in Germany and other parts of Europe but can be challenging to find in North America. Some alternatives to quark that can be used in German cheesecake include strained Greek yogurt, pureed cottage cheese, and whole-milk ricotta cheese. However, these alternatives will result in a slightly different flavour and texture than the traditional quark-based German cheesecake.
German cheesecakes are typically served without extra sweet toppings like lemon curd, cherry pie filling, or chocolate sauce. Instead, they are often served with fresh whipped cream and fresh fruit, such as raspberries.
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Skyr is a no-bake option
Skyr cheesecake is a simple dessert to make, and the risk of it going wrong is low. As it is a no-bake option, there is no risk of the top of the cheesecake cracking, which is a common issue with baked cheesecakes. The baking process can cause the cheesecake to sink, and the top to crack, which can be unsightly. However, with a no-bake option, this is not an issue. The slow and even baking method of baked cheesecakes can help to prevent sinking, but it is not a guarantee.
Skyr cheesecakes can be made with a digestive biscuit base, and topped with peach jelly, or blueberries, depending on your preference. It is a versatile option, and the recipe can be adapted to suit your tastes. The use of Skyr also means that the cheesecake will have a lighter texture than traditional baked cheesecakes, which often use cream cheese and are much richer.
The process of making a no-bake cheesecake is straightforward. The ingredients are mixed together and then chilled in the refrigerator. There is no need for a water bath, or to worry about oven temperatures. This makes it a good option for beginner bakers, or for those who want a quick and easy dessert.
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Goat cheese can be added to cream cheese
When making a goat cheese and cream cheese cheesecake, it is important to ensure that the cheeses are at room temperature. This is because cold cheese can lead to clumps in the batter, resulting in a lumpy cheesecake. Using room-temperature ingredients will also ensure that the batter blends together easily and stays smooth. It is also important to frequently scrape down the sides and bottom of the bowl while mixing to ensure that the batter is evenly blended and lump-free.
In addition to the cheese, other common ingredients in a goat cheese and cream cheese cheesecake include eggs, sugar, and heavy cream. The eggs provide structure and richness, while the sugar adds sweetness to balance the tang of the goat cheese. The heavy cream ensures a soft and silky texture. Some recipes also call for additional ingredients such as vanilla extract, lemon juice, and crème fraîche.
When baking a goat cheese and cream cheese cheesecake, it is important to note that drastic temperature changes can affect the dessert. To prevent cracks on the surface, it is recommended to initially cool the cheesecake in the oven with the door open, allowing for a slow and even settling of the filling. Then, the cheesecake should be allowed to cool at room temperature before chilling in the refrigerator. This gradual cooling process helps to avoid condensation or sogginess.
Finally, a cheesecake with a goat cheese and cream cheese base can be paired with various toppings and crusts. A popular option is a honey walnut topping, which adds a sticky and gooey element to the dessert. For the crust, a buttery graham cracker or shortbread base provides a perfect foundation for the tangy filling.
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Ricotta, mascarpone, and Neufchâtel are also good
While cream cheese is the most popular choice for making cheesecake, Ricotta, mascarpone, and Neufchâtel are also good options.
Ricotta cheesecake is rich and has a light texture, and is commonly used in Italian cheesecakes, which are usually made with fresh ricotta and fruit. This type of cheesecake is much lighter than other varieties and is a joy to eat.
Mascarpone is another excellent choice for cheesecake, as it improves the flavour and texture of the dessert. It is considered the "gold standard" when paired with Neufchâtel.
Neufchâtel is a soft, creamy cheese that is similar to cream cheese in terms of texture and flavour. It is an excellent option for sweet dessert cheesecakes, especially when paired with mascarpone.
In addition to these cheeses, some people also use curd cheese, such as Quark in Germany or Skyr in Iceland, to make cheesecake. These types of cheese can be used to create a light, no-bake cheesecake, often paired with fruits like blueberries or peaches.
Ultimately, the type of cheese used in cheesecake can be tailored to personal preferences and the desired flavour and texture of the final dessert.
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Frequently asked questions
Some popular options for cheesecake are cream cheese, ricotta, mascarpone, quark, Neufchâtel, and goat cheese.
Italian cheesecakes are typically made with ricotta and fruit, and are much lighter than other cheesecakes.
Neufchâtel is a soft, French cheese that is heavier and creamier than other options. It is used in sweet or dessert cheesecakes.
Cream cheese is used in baked cheesecakes, such as the Chicago-style and New York-style or Jewish-style cheesecakes.
