Frederic Melton
There are many types of cheese that can be used to make a cheesecake. Cheesecakes are usually made with a biscuit base and a creamy layer on top. Common types of cheese used in cheesecakes include cream cheese, ricotta, mascarpone, Neufchatel, cottage cheese, and curd cheese. Italian cheesecakes are usually made with fresh ricotta and fruit, while European cheesecakes traditionally use Neufchatel cheese. For a stronger flavour, you could try using brie or camembert.
| Characteristics | Values |
|---|---|
| Cheeses commonly used in cheesecakes | Cream cheese, ricotta, mascarpone, Neufchatel, cottage cheese, curd cheese, brie, camembert |
| Cheesecake type | Italian cheesecakes are made with ricotta and fruit, resulting in a lighter dessert |
| Preparation | Cottage cheese must be sieved before use, and ricotta cheese should be used quickly due to its short shelf life |
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What You'll Learn
Ricotta
When making a ricotta cheesecake, it is important to strain the ricotta cheese first to remove any excess liquid. This can be done by placing the ricotta in a fine-mesh strainer or lining a sieve with cheesecloth or paper towels and pressing the ricotta to release the liquid. This step will help ensure that the cheesecake has a smooth and creamy texture.
The other ingredients typically used in a ricotta cheesecake include cream cheese, eggs, sugar, lemon zest and juice, and vanilla extract. Some recipes may also include additional ingredients such as sour cream, flour, cornstarch, or butter. The cream cheese is mixed with the ricotta cheese, and the other ingredients are then added and mixed until well combined.
To bake a ricotta cheesecake, it is recommended to use a low-temperature oven and bake for a longer period of time, usually around 2 to 2.5 hours. This helps to minimize the risk of cracking and ensures that the cheesecake is cooked evenly. The cheesecake should be cooled to room temperature and then chilled in the refrigerator before serving.
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Mascarpone
To make a mascarpone cheesecake, you will need to beat the cheese with whipped cream until smooth and free of lumps. You can then add sugar, lemon juice, vanilla, and eggs to create the batter. For a no-bake cheesecake, you can simply spread the filling into a cold crust and freeze the cake. However, if you prefer a traditional baked cheesecake, you can pour the batter into a prepared pan and bake it in a water bath.
When making a mascarpone cheesecake, you can use various crusts, such as Graham cracker, Biscoff, ginger cookie, or biscotti. For a unique flavour, you can even add almond extract to the batter and use an almond biscotti crust. The topping can be varied as well, with options like cherry jam, seedless raspberry jam, or salted caramel.
It is important to note that the mascarpone cheese should be at room temperature before using it in the cheesecake batter. If you forget to take it out of the refrigerator ahead of time, you can soften it in the microwave in 10-second intervals. Once your cheesecake is baked or set, it is recommended to chill it in the fridge before serving.
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Neufchatel
If you do choose to use Neufchatel cheese in your cheesecake, there are a few things you can do to improve the texture. Adding 1-2 tablespoons of cornstarch or an additional egg for every 2 cups of cheesecake batter can help to firm up the mixture. Using muffin tins or individual ramekins can also help to avoid issues with structural integrity.
While some people enjoy the lighter texture and reduced fat content of Neufchatel cheesecakes, others find that the richness of cream cheese is what makes cheesecake a "special occasion" dessert. Additionally, the lower fat content of Neufchatel can result in a less flavourful cheesecake. However, this makes it a good choice for savoury cheesecakes, especially when served warm.
Ultimately, the decision to use Neufchatel cheese in cheesecake comes down to personal preference. While it may not be the best choice for a traditional, indulgent cheesecake, it can be a tasty alternative for those looking for a lighter option or for use in savoury dishes.
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Cottage cheese
To make a cottage cheese cheesecake, blend the cottage cheese until it is no longer chunky, and then mix in the remaining ingredients. Pour the batter into a prepared crust or a greased springform pan and bake for 30-35 minutes, or until the edges are set and starting to brown. The centre should be slightly jiggly. Let the cheesecake cool to room temperature before refrigerating for several hours or overnight.
Some recipes suggest adding flour to the mixture to help set the cheesecake and prevent it from becoming soggy. It is also important to note that the cheesecake should be baked in a water bath, and the oven door should not be opened during the first half hour of cooking.
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Brie and Camembert
Cheesecakes are typically made using cream cheese, cottage cheese, or curd cheese. However, some people have experimented with using brie in their cheesecakes. One baker noted that they received mixed reviews when they made a cheesecake with brie. They also noted that most recipes containing brie also contain cream cheese. Another baker suggested that brie is better suited to a dessert where it is baked with fruit jam and walnuts wrapped in puff pastry.
Brie is a soft, creamy cheese with a buttery flavour and high fat content. Its texture and flavour profile may be better suited to a baked dessert, as opposed to a chilled cheesecake.
Camembert is another soft, creamy cheese, similar to brie, but with a more intense, savoury, and earthy flavour. It also has a lower fat content than brie. Camembert is often used as a substitute for brie, so it may be possible to use camembert in a cheesecake in the same way that some bakers have used brie—by combining it with cream cheese. However, there is limited information available on using camembert in cheesecakes.
Overall, while it may be possible to use brie or camembert in a cheesecake, the results may be mixed. These cheeses may be better suited to baked desserts, where their creamy textures and strong flavours can be better appreciated.
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Frequently asked questions
Cheesecakes are usually made with a mix of soft, creamy cheeses such as cream cheese, ricotta, mascarpone, Neufchatel, or cottage cheese. Some recipes also include sour cream or double cream. Italian cheesecakes tend to be lighter and are often made with fresh ricotta and fruit.
Baked cheesecakes often use cream cheese, but you could also try Brie or Camembert for a stronger flavour.
Yes, you can use cottage cheese in a cheesecake, but it must be sieved first. The result will not be as rich, but it will still taste delicious.
