Kamil Perry
Cheesecake is a dessert that is typically made with soft, fresh cheese, eggs, and sugar. The type of cheese used in cheesecakes varies and can include cottage cheese, cream cheese, quark, or ricotta. The earliest cheesecake recipes were found in Cato the Elder's De Agri Cultura, which included recipes for three cakes for religious uses: libum, savillum, and placenta. Cheesecake recipes have evolved over the years, with the modern commercial American cream cheese being developed in 1872. Different variations of cheesecakes exist, such as the baked Polish cheesecake, sernik, which uses quark, and the German Russischer Zupfkuchen, which has a cocoa crust base.
| Characteristics | Values |
|---|---|
| Type of cheese | Soft fresh cheese |
| Examples | Cottage cheese, cream cheese, quark, ricotta, mascarpone, Neufchâtel |
| Other ingredients | Eggs, sugar, sour cream |
| Crust | Crushed cookies, digestive biscuits, graham crackers, pastry, sponge cake, shortbread |
| Variations | Baked or unbaked, chilled or frozen, flavoured with vanilla, spices, lemon, chocolate, pumpkin, etc. |
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What You'll Learn
Cream cheese
In addition to cream cheese, other types of cheese used in cheesecakes include cottage cheese, quark, ricotta, and mascarpone. Some people may prefer to use a combination of cheeses, such as cream cheese and sour cream, to create a richer and tangier flavour.
When making a cheesecake with cream cheese, it is important to use full-fat cream cheese to achieve the desired rich and creamy texture. The cheesecake should be baked until the outer ring is slightly puffed, but the inner circle still jiggles, to prevent over-baking. After baking, the cheesecake should be allowed to cool slowly and then chilled in the refrigerator overnight.
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Cottage cheese
There are many variations of the cottage cheese cheesecake recipe. Some recipes include Greek yoghurt, honey, eggs, and vanilla. Lemon zest is often added to lighten the flavour with a citrusy taste. Sugar is also added to sweeten the cheesecake, although some recipes use maple syrup or monk fruit as an alternative.
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Quark
Cheesecake is typically made using soft fresh cheeses, such as cottage cheese, cream cheese, quark, or ricotta. Quark is a staple of traditional German cheesecakes, also known as Käsekuchen. This type of cheesecake is made with a combination of quark, cream, eggs, sugar, and vanilla sugar. It is baked until golden brown and has a light, fluffy, and custard-like texture.
While quark is readily available and affordable in Germany, it may be more difficult or expensive to find in other countries. However, it is possible to make quark at home with milk, buttermilk, and patience. Alternatively, there are several substitutes that can be used in cheesecake recipes, such as strained Greek yogurt, pureed cottage cheese, or a mixture of ricotta and sour cream.
The German cheesecake made with quark has a lighter and fluffier texture compared to the denser cream cheese-based cheesecakes of North America, such as the New York-style cheesecake. It is often served with fresh fruit, jams, candied nuts, or a sprinkle of powdered sugar. The quark cheesecake is a beloved dessert in Germany, and its light and airy texture makes it a popular choice for special occasions and parties.
In addition to the German cheesecake, quark is also used in the Polish baked cheesecake called sernik, which dates back to the 17th century. The traditional Polish quark, or twaróg, is used in this cheesecake, along with eggs and butter, without cream or sour cream. Sernik has several variations, including the Kraków-style with a lattice crust and the king's style, made with a cocoa crust on the top and bottom of the cheesecake filling.
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Mascarpone
When making a mascarpone cheesecake, it is important to ensure that the cheese is at room temperature before starting the recipe. This allows the cheese to be properly combined with other ingredients, such as cream cheese, eggs, sugar, and flavourings like lemon juice and vanilla. The eggs should be added one at a time and beaten well after each addition to prevent cracks in the final product.
For a no-bake version, the mascarpone is mixed with whipped cream and sugar, creating a light and airy filling that is then chilled in a crust. This type of cheesecake is easy to make and can be customised with various toppings, such as cherry jam or fresh fruit. The no-bake method is a convenient option for those who want to avoid using an oven.
Baked mascarpone cheesecakes, on the other hand, involve baking the cheesecake batter in a water bath. This method helps to create a smooth and creamy texture. The baking time varies depending on the desired consistency, but it is important to let the cheesecake cool and set properly after baking to achieve the right texture.
Whether baked or unbaked, a mascarpone cheesecake is a delicious and indulgent dessert that can be enjoyed on various occasions. It offers a slightly different flavour and texture compared to traditional cream cheese cheesecakes, making it a unique and impressive treat for family and friends.
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Ricotta
Italian ricotta cheesecakes typically have a crust made from graham crackers, butter, and sugar, though some traditional Italian recipes are crustless, instead featuring a caramelized layer formed from sugar and butter. The cheesecake batter is usually made by mixing ricotta with cream cheese, sugar, eggs, flour, and vanilla extract, and sometimes additional ingredients like citrus zest, sour cream, or chocolate sauce.
To make a ricotta cheesecake, first preheat the oven and prepare the crust (if using) in a springform pan. Then, mix the ricotta, cream cheese, sugar, and eggs until smooth, and add any additional ingredients. Pour the batter over the crust (if using) and bake for about 60-70 minutes, or until the sides are set but the center is still wobbly. After baking, allow the cheesecake to cool completely, then cover and refrigerate for at least 6 hours or overnight before serving.
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Frequently asked questions
Cheesecake is typically made from soft fresh cheese, eggs, and sugar. Common types of cheese used include cottage cheese, cream cheese, quark, or ricotta.
New York-style or Jewish-style cheesecakes use a cream cheese base. Chicago-style cheesecakes are also made with cream cheese but are baked and have a firm outside with a soft and creamy texture on the inside.
German cheesecakes are traditionally made with quark (curd). Polish cheesecakes, or sernik, use twaróg (quark) and are based more on eggs and butter, without cream or sour cream. Mascarpone and Neufchâtel are also considered to be the "gold standard" of cheeses for cheesecakes.
