Cheese Cakes: Exploring The Diverse Varieties And Flavors

There are many different types of cheesecakes, ranging from the classic New York-style to more inventive options like Baklava cheesecake. Cheesecakes can be baked or unbaked, and they can be made with a variety of cheeses, including cream cheese, ricotta, and mascarpone. Different combinations of cheese, fruit, and other ingredients can create endless possibilities for flavours, textures, and preparation methods.

Some popular cheesecake varieties include the dense and rich New York cheesecake, the lighter and fluffier German cheesecake, and the crustless Basque burnt cheesecake with its iconic caramelised top. For those who prefer a more unusual option, there is also the option of a savoury cheesecake, such as the butternut and pumpkin cheesecake with a crispy cumin crust.

Cheesecakes can also be customised to suit specific dietary restrictions, such as vegan cheesecakes made with cashew nuts. No-bake cheesecakes are another popular option, as they are easier to make and can be customised with various flavour combinations.

No-bake cheesecakes

The filling for a no-bake cheesecake is usually made with cream cheese, sugar, lemon juice, and heavy cream or whipping cream. These ingredients are beaten together until the mixture becomes thick and creamy. The filling is then poured into the chilled crust and chilled for several hours or overnight.

There are many different flavour variations for no-bake cheesecakes. Strawberry is a common flavour, but other options include Oreo, pistachio, lemon, and even peanut butter. No-bake cheesecakes are a versatile and delicious dessert option that can be easily customised to suit your taste preferences.

Fruit-based cheesecakes

Blueberry Cheesecake

Blueberry cheesecake is an excellent choice for those who enjoy the combination of creamy cheesecake and the sweetness of blueberries. This dessert is often made with a graham cracker crust and a swirl of fresh blueberry puree, creating an eye-catching presentation. It is a popular option for family gatherings and special occasions.

Strawberry Cheesecake

Strawberry cheesecake is a refreshing take on the traditional cheesecake, featuring a regular New York-style cheesecake topped with a decadent dollop of homemade fresh strawberry sauce. The graham cracker crust adds a classic touch to this fruity delight.

Cherry Cheesecake

Cherry cheesecake is another fruit-based variation that showcases the unique flavour of cherries. It can be made in various styles, such as the traditional American version or the Japanese-style cheesecake, which is light and melts in your mouth. Cherry cheesecakes are perfect for those who want to explore different textures and flavours.

Lemon Cheesecake

Lemon cheesecake offers a bright and tangy twist to the classic cheesecake. It often has a soft texture and a luxurious feel, eliciting "oohs" and "aahs" from those who indulge. This dessert is perfect for those who enjoy a burst of citrus flavour in their sweets.

Blackberry Cheesecake Squares

Blackberry cheesecake squares are an irresistible treat with a buttery crust and a creamy filling. The combination of blackberry and cheesecake creates a perfect harmony of flavours that will leave you wanting more.

Other Fruit-based Cheesecakes

In addition to the options mentioned above, there are endless possibilities for fruit-based cheesecakes. Some other popular choices include mango cheesecake, cranberry cheesecake, peach cheesecake, and even pineapple upside-down cheesecake. No matter your preference, there is a fruit-based cheesecake to satisfy your sweet tooth.

Regional cheesecakes

Cheesecake is thought to have originated in Ancient Greece, but over the years, it has evolved and spread across the world, with different regions putting their own spin on the classic dessert.

New York-Style Cheesecake

The New York-style cheesecake is one of the most famous iterations of the dessert. It is known for its dense and creamy texture, achieved through the addition of heavy cream to the cheesecake mixture. It is usually bigger than a regular cheesecake and has a golden brown crust on top. It typically has a graham cracker crust, although some recipes call for a thin sponge cake base.

Chicago-Style Cheesecake

Chicago-style cheesecake is fluffier and lighter than its New York cousin, with a buttery shortbread base. It uses more cream cheese than the New York variety, as well as extra egg yolks and heavy cream.

Philadelphia Cheesecake

Despite the name, this cheesecake does not originate from the city of Philadelphia. Instead, it is named after the cream cheese brand. It is lighter and fluffier than New York-style cheesecake as it does not contain heavy cream or sour cream.

Japanese Cheesecake

Japanese cheesecake is a jiggly, airy dessert that has become a social media sensation. It combines the creamy richness of American cheesecakes with the light airiness of a French souffle. It is made by whisking egg whites and then delicately adding them to the batter by hand, creating a spongelike consistency.

Basque Cheesecake

Basque cheesecake gets its name from the coastal town of Donastia-San Sebastian in the Basque region of Spain, where it was discovered by Spanish chef Santiago Rivera in 1990. It has a creamy, sweet flavour and a flan-like custard that is baked at a very high heat to form a natural crust. It is traditionally served without any toppings or finery.

German Cheesecake (Käsekuchen)

German cheesecake, or kasecuchen, is traditionally made with quark and a base of shortcrust pastry. It is lighter and fluffier than New York-style cheesecake and is often served with a cup of black coffee.

Swedish Cheesecake (Ostkaka)

Swedish cheesecake is less sweet than American cheesecake and has a lighter, fluffier texture as it is made with cottage cheese and almonds. It is traditionally served chilled and topped with fresh fruit or preserves.

Russian Cheesecake (Vatrushka)

In Russia, cheesecake is traditionally eaten as a breakfast food. It is made with farmer's cheese, sugar, cream of wheat, eggs, and dried fruit, and is baked without a crust.

Austrian Cheesecake (Topfentorte)

Austrian cheesecake features layers of light sponge with a mousse-like filling. It is super airy and light, similar to a no-bake cheesecake.

Ube Cheesecake

Ube cheesecake originates in the Philippines and is a fluffy, jiggly dessert.

Turkish Baklava Cheesecake

Baklava cheesecake combines the classic cheesecake with the crispy, flaky crust of a baklava, made from crushed pistachios, walnuts, olive oil, and phyllo dough. The cheesecake itself is made with fresh ricotta, honey, and sugar.

Italian Ricotta Cheesecake

Italian cheesecakes are made with ricotta cheese instead of cream cheese, which gives them a creamier texture. They are often made without a crust and feature a brown, caramelized cheese base.

No-Bake Cheesecake

No-bake cheesecakes are made without an oven and set in the fridge. They are traditionally made with cream cheese, sweetened condensed milk, and lemon juice, and are poured over a graham cracker crust.

Savoury cheesecakes

A simple version of a savoury cheesecake can be made by patting down a crust of your choice—Parmesan cheese mixed with breadcrumbs works well—into the bottom of a springform pan. You can then sauté your chosen savoury add-ins on the stovetop and mix them with the filling and herbs before pouring the mixture onto the crust and baking. Savoury cheesecakes are usually baked for around 45 minutes.

After baking and cooling, a savoury cheesecake can be drizzled with a complementary flavour such as balsamic vinegar or olive oil, and served chilled with bruschetta or pretzels.

Vegan cheesecakes

Ingredients:

• 1 1/2 cups vegan graham cracker crumbs
• 5 tablespoons melted vegan butter or coconut oil
• 1/4 cup granulated sugar
• 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese
• (1) 13.5-ounce can coconut cream
• 1 1/4 cups granulated sugar
• 4 tablespoons cornstarch
• 2 teaspoons pure vanilla extract
• 3 tablespoons lemon juice, from about 2 small lemons

Instructions:

• Preheat the oven to 350 degrees F and wrap a 9-inch springform pan with aluminium foil.
• In a medium bowl, mix together the graham cracker crumbs, melted butter or coconut oil, and sugar. Press the mixture into the bottom of the prepared pan, coming up the sides slightly.
• In a large bowl, beat the vegan cream cheese until smooth. Add the rest of the filling ingredients (coconut cream, sugar, cornstarch, vanilla, and lemon juice) and beat until very smooth.
• Pour the filling over the crust and spread it evenly.
• Bake for 50 minutes, then turn off the heat and let the cheesecake sit in the oven for an additional 10 minutes. It will still be jiggly and undercooked in the middle, but don't worry, it will firm up as it cools.
• Chill the cheesecake in the fridge for at least 8 hours, preferably overnight, before serving.

This vegan cheesecake is a delicious and creamy treat that can be enjoyed by everyone, regardless of dietary restrictions.

Frequently asked questions