Andy Montoya
Cheesecake is a dessert with a long history, dating back to at least 77AD, and there are many different recipes and ingredients used to make it. The type of cheese used in a cheesecake depends on the style of the dessert and its place of origin. For example, Italian cheesecakes are typically made with fresh ricotta and fruit, while American-style cheesecakes tend to use cream cheese, specifically Philadelphia cream cheese. Other types of cheese used in cheesecakes include mascarpone, Neufchâtel, and quark.
| Characteristics | Values |
|---|---|
| Common types of cheese used for cheesecakes | Cream Cheese, Neufchatel, Ricotta, Mascarpone, Curd, Cottage Cheese, Goat Cheese |
| Cream Cheese Brands | Philadelphia, Dello Mano |
| Origin of Neufchatel Cheese | Normandy region of France |
| Origin of Ricotta Cheese | Italy |
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What You'll Learn
Cream cheese
The process of making cream cheese involves adding too much cream to Neufchatel, resulting in a creamier consistency. This method was accidentally discovered by a dairy farmer in Chester, New York, named William Lawrence in 1872. Due to its popularity, Lawrence formed a business with a large cheese distributor, and they renamed the product "Philadelphia Cream Cheese". The name was chosen to associate the cheese with the Philadelphia region's reputation for excellent dairy product quality.
While cream cheese is a popular choice for cheesecakes, other types of cheese can also be used, such as ricotta, mascarpone, and Neufchatel. Additionally, in some European countries, Quark, a type of fresh curd cheese, is commonly used as a base for cheesecakes.
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Neufchâtel
Cheesecakes are usually made with a variety of cheeses, including cream cheese, ricotta, mascarpone, and Neufchâtel. However, the focus of this discussion is on Neufchâtel, a mould-ripened cheese that originates from the Normandy region of France. It is similar in appearance to Camembert cheese.
The history of Neufchâtel's use in cheesecakes is quite intriguing. It is said that in 1872, a dairy farmer in Chester, New York, named William Lawrence, attempted to make Neufchâtel cheese, which was already popular in Europe for cheesecake recipes. However, he accidentally added too much cream, creating a new variety that he called Neufchâtel and Cream Cheese. This accidental invention led to the development of what we now know as Philadelphia Cream Cheese.
When using Neufchâtel cheese in a cheesecake, it is important to note that it has a unique flavour and texture that sets it apart from other cheeses. It is known for its creamy, rich, and slightly tangy taste, adding a depth of flavour to the dessert. Its soft and crumbly texture, achieved through a specific production process, contributes to the smooth and indulgent mouthfeel of the cheesecake.
In conclusion, Neufchâtel is a delightful choice for making cheesecakes, offering a traditional and refined experience. Its historical significance in the evolution of cream cheese adds to its appeal, and its distinctive flavour and texture make it a preferred option for those seeking a more luxurious and authentic cheesecake experience.
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Ricotta
When used in cheesecakes, Ricotta imparts a unique texture and flavour. Italian cheesecakes made with fresh Ricotta and fruit are known for their light and airy consistency, making them a delightful treat. The use of Ricotta in cheesecakes is not limited to Italy, as it is also an ingredient in cheesecakes from other parts of the world.
In summary, Ricotta is a soft and creamy cheese that is perfect for creating light and fruity Italian-style cheesecakes. Its high moisture content and mild flavour make it a unique ingredient, adding a delightful twist to the traditional cheesecake.
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Mascarpone
When making a cheesecake, mascarpone is often used as the base cheese and is then mixed with other ingredients to create the desired flavour and texture. Some common additions include cream, sour cream, sugar, vanilla extract, lemon juice, and eggs. The use of mascarpone as a base results in a creamy and smooth cheesecake with a subtle tanginess.
When making a cheesecake with mascarpone, it is important to note that the cheese has a high-fat content, which can affect the texture of the final product. Over-mixing the batter or using too much liquid can cause the cheesecake to become too soft or even watery. Therefore, it is crucial to follow recipes closely and use the right proportions of ingredients to achieve the desired consistency.
In addition to its use in cheesecakes, mascarpone is a popular ingredient in many other desserts, such as tiramisu, where it provides a rich and creamy base. Its versatility and unique flavour make it a favourite among bakers and dessert enthusiasts alike.
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Curd
Cheesecakes are usually made with a variety of cheeses, including cream cheese, Neufchâtel, ricotta, and mascarpone. The type of cheese used depends on the style of cheesecake being made. For example, Italian cheesecakes are typically made with fresh ricotta and fruit, while American-style cheesecakes commonly use cream cheese. In Australia, cream cheese cheesecakes are also the most common.
Cream cheese is a fresh, unmatured cheese that is commonly used in cheesecakes. It is often mixed with other ingredients such as sour cream, sugar, vanilla extract, lemon juice, and eggs to create a smooth and creamy filling. Philadelphia cream cheese is a popular brand used in cheesecakes, which was originally created by accident when a dairy farmer in Chester, New York added too much cream to his Neufchâtel cheese in 1872.
Ricotta cheese is another popular choice for cheesecakes, especially in Italy. It is made by reheating a mixture of whey, milk, acid (such as lemon juice), and a little curd. The curds are then separated from the liquid using a cheesecloth, resulting in a soft, creamy, and moist cheese with a short shelf life.
In Germany, cheesecakes are traditionally made with quark (curd in German), which is similar to Skyr, an Icelandic dairy product. These types of curd cheeses have a lower fat content than cream cheese and a mild, tangy flavour. They can be used to make no-bake cheesecakes with toppings such as peach jelly or blueberries.
While not a cheese, sour cream is also commonly used in cheesecakes, adding richness and tanginess to the filling.
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Frequently asked questions
Cheesecakes are usually made with cream cheese, but they can also be made with Neufchatel, ricotta, mascarpone, or cottage cheese. In Germany, cheesecakes are traditionally made with quark, while in Italy, they are made with ricotta.
The best cheese to use for a cheesecake depends on personal preference and the desired taste and texture. Cream cheese is a common choice for American-style cheesecakes, while Neufchatel is considered the "gold standard" for sweet or dessert cheesecakes. Ricotta is a good option for lighter cheesecakes, and mascarpone is also a popular choice.
Yes, Philadelphia cream cheese is a popular brand of cream cheese that can be used for making cheesecakes. It was originally created by accident when a dairy farmer in New York added too much cream to his Neufchatel cheese.
Cottage cheese can be used as a substitute for cream cheese, but it may not produce the desired texture. It is recommended to sieve the cottage cheese before using it in a cheesecake to improve the texture.
