Cheese And Cheesecake: What's The Difference In Taste?

Cheesecake is a dessert made with soft fresh cheese, eggs, and sugar. The type of cheese used varies depending on the recipe and the region, but typically, cheesecakes are made using cottage cheese, cream cheese, quark, or ricotta. Cheesecakes may also include additional ingredients such as sour cream, vanilla extract, and lemon juice. The dessert can be baked or unbaked and is usually served chilled.

Cream cheese, cottage cheese, quark or ricotta as the base cheese

Cheesecakes are typically made with a soft fresh cheese, such as cream cheese, cottage cheese, quark or ricotta. These soft cheeses are often mixed with eggs and sugar to create the distinctive cheesecake filling. The type of cheese used will depend on the recipe and the desired texture and taste of the cheesecake.

Cream Cheese

Cream cheese is the most common base cheese used in cheesecakes. It is a soft, unripened cheese with a high fat content, which gives cheesecakes a rich and creamy texture. Modern commercial American cream cheese was first developed in 1872 by William Lawrence, who was attempting to recreate the soft French cheese Neufchâtel. Cream cheese is the base of the famous New York-style or Jewish-style cheesecake, which is known for its firm exterior and soft, creamy interior.

Cottage Cheese

Cottage cheese is a soft, mild-tasting cheese with a lower fat content than cream cheese. It can be used as a substitute for cream cheese in cheesecakes, but it must be sieved first. Cottage cheese was used in earlier cheese pie recipes before cream cheese was invented in 1872.

Quark

Quark is a type of fresh cheese that is similar to cottage cheese or curd cheese. It is used in traditional German cheesecakes, which are usually baked. Quark has a similar texture to skyr, an Icelandic dairy product.

Ricotta

Ricotta is a soft, fresh cheese used in Italian cheesecakes, such as the traditional baked crostata di ricotta. It has a rich and light texture and is often paired with fruit to create a lighter, less rich cheesecake.

Baked vs unbaked cheesecakes

Cheesecakes are typically made with soft, fresh cheese, such as cottage cheese, cream cheese, quark, or ricotta. They may also include eggs and sugar, and are usually served chilled. Cheesecakes can be baked or unbaked, and the method used to make them affects their taste, texture, and shelf life.

Baked Cheesecakes

Baked cheesecakes are cooked in an oven and tend to have a denser texture and a fuller flavour than unbaked cheesecakes. They are also likely to last longer, both at room temperature and in the fridge. The baking process gives them a firmer, silkier texture. The ingredients used in baked cheesecakes include eggs, which cook during baking to give the dessert its structure. Baked cheesecakes are typically made in oven-safe dishes, such as springform pans or ramekins.

Unbaked Cheesecakes

Unbaked cheesecakes, on the other hand, are prepared without any baking and are instead refrigerated to develop their structure and texture. They have a lighter, softer, and fluffier texture, similar to a pudding or mousse. Unbaked cheesecakes are usually quicker and easier to make, as they require less preparation time and no oven. They are also a good option for beginners, as there is less chance of messing up the recipe. Unbaked cheesecakes offer more flexibility in terms of the dishes that can be used, as they don't need to be oven-safe.

Cheese Combinations

While cream cheese is a standard ingredient in cheesecakes, other cheeses can be added to enhance the flavour and texture. These include ricotta, mascarpone, goat cheese, and Neufchâtel. Combinations such as mascarpone/ricotta (50/50 ratio with cream cheese) and cream cheese with goat cheese (4 parts cream cheese to 1 part goat cheese) are popular.

Crust or no crust

The choice of whether or not to include a crust in a cheesecake is largely a matter of personal preference. Crustless cheesecakes are often lighter and fluffier in texture, and they can be a good option for those who are gluten-intolerant or looking for a lower-calorie dessert. On the other hand, a crust can add a crunchy texture and extra flavour to the cheesecake.

Cheesecakes are typically made with a soft, fresh cheese such as cottage cheese, cream cheese, quark, or ricotta. They may also include eggs and sugar, and can be baked or unbaked.

Some popular types of cheesecake crusts include:

• Crushed cookies or digestive biscuits
• Graham crackers
• Pastry
• Sponge cake

If you decide to make a crustless cheesecake, it's important to note that the cooling process is crucial. Crustless cheesecakes need to cool down slowly to prevent cracking and ensure that they set properly. Additionally, make sure to oil the pan generously to prevent the cheesecake from sticking.

Whether you choose to make a crustless cheesecake or one with a crust, there are many ways to customise your dessert. You can add vanilla, spices, lemon, chocolate, or pumpkin to the cheese layer, or top the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate syrup.

Toppings and flavours

Cheesecake is a versatile dessert that can be customised with various toppings and flavours. While the traditional cheesecake is already mouth-watering, adding toppings and flavours can take it to the next level.

Fresh fruits or berries are a popular choice to accompany the rich and creamy texture of the cheesecake. This combination provides a refreshing contrast, especially during the summer months. If you want to enhance the fruity flavour even further, consider making a fruit sauce or adding a fruit jelly on top. For a touch of elegance, pair your cheesecake with a raspberry sauce or a simple strawberry topping.

Chocolate is another classic option for cheesecake lovers. You can add chocolate chips directly into the batter or create a chocolate ganache topping. For a more indulgent treat, drizzle some chocolate syrup over your slice. If you're feeling adventurous, try making a red wine chocolate ganache to impress your guests.

For those who enjoy a tangy twist, lemon curd or lemon cheese can be a delightful addition to your cheesecake. A squeeze of lemon juice in the batter can also brighten up the overall flavour. If you're feeling creative, experiment with other citrus fruits like orange or lime to create unique flavour profiles.

If you're craving something indulgent, go for a caramel apple cheesecake pie or top your cheesecake with salted caramel. For the nut lovers, a sprinkle of chopped nuts can add a satisfying crunch to your dessert.

Cheesecake also pairs well with whipped cream, providing a light and airy contrast to the dense cheesecake. For a more decadent option, try a peanut butter cheesecake or a Snickers cheesecake, incorporating the creamy texture of peanut butter with the crunch of nuts.

The possibilities are endless when it comes to cheesecake toppings and flavours. Whether you prefer the simplicity of fresh fruits or the decadence of chocolate and caramel, there's a cheesecake combination out there for everyone.

History of cheesecakes

The history of cheesecakes goes back over 4,000 years to the ancient Greeks on the island of Samos in the fifth century BC. This early version of the cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey, and baked on an earthenware griddle. Back then, cheesecake was considered a great source of energy and there is evidence that it was served to athletes during the first Olympic Games in 776 BC. It was also popular as a wedding dessert.

The earliest mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes. The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. Of these, the placenta cake is the most like modern cheesecakes, with a separately prepared and baked crust.

During the late medieval ages in Europe, cheesecake transformed to include a pastry base in a tart form. The first English cookbook, written in 1390, included multiple variations of the cheesecake recipe that included eggs and various flavour profiles. For the next five centuries, almost every English cookbook included at least one cheesecake recipe, indicating the English people's love for the dessert.

In the 1730s, Philadelphia became home to the "Cheesecake House" tavern. Martha Washington's prized cookbook features three different cheesecake recipes, one of which was a cheesecake without a crust. These recipes were flavoured with rosewater and other spices. In the 19th century, cheesecake recipes began to feature more subtle ingredients like lemon and vanilla.

In the 1930s, the basis of the American cheesecake changed dramatically. Traditional curd cheese was phased out and replaced with cream cheese, creating a creamier, richer, and tastier treat. Thus, the New York-style cheesecake was born. One of the most famous cheesecake options, the signature smooth taste comes from the extra egg yolks in the creamy cheesecake mix.

Frequently asked questions