You must log in or # to comment.
The Japanese one looks amazing
In my experience, Japanese baking tends to look perfect but fall very short on flavor and texture.
They also generally like things less sweet and less rich (i.e. butter, cream) than westerners and cheese is not even worth the calories.
No Italian ricotta cheesecake? For shame!
I kid, but I seriously recommend people try it. Crust optional, filling is a combo of ricotta and marscapone cheese with butter and sour cream. Wonderful as-is, but even better with strawberry or raspberry sauce.
Made a honey and poppy seed ricotta cheesecake once with sweet marscarpone on the side. It was delicious.
Italian and Basque are the two best ones, followed by New York. Scandinavian is nice enough and also not listed.
Or mascarpone cheese cake
There’s also Basque style. I’ve never tried it but I’m led to believe that it is similar to NY with strong carmalization to the point where it almost looks burned on the top (it’s not actually burned).
Finally, there are further regional varieties using more local cheeses (e.g. Ricotta in Italy).
Sorry but no.
In Germany we also use Frischkäse which is cream cheese.Wikipedia says you can use quark or cream cheese: https://de.wikipedia.org/wiki/Käsekuchen
Probably lots of variations from one family recipe to the next…
Now i want Cheesecake
All of them baked.
Otherwise it would just be cheese. On dough.
many cultures, include some of those listed, have no-bake cheesecakes that are set in the fridge.
In the UK “normal” cheesecake is not baked. It is also common not to bake cheesecakes in the Netherlands. The no-bake cheesecake is actually pretty common in the US, in fact the recipe is historically on the side of most containers of Philadelphia Cream Cheese, called “icebox cheesecake” since the 1950s.
Do those ones also have gelatin in it? Gelatin-cheesecakes are quite common here in Finland
Philadelphia cake does. In Germany, commonly powder for Götterspeise is used instead of plain gelatine.
Uh. Never heard of this. Sounds like a Verbrechen against humanity. 😅
Do you use the Waldmeister or the Himbeer one? And in which part of Germany are you doing this? Berlin, to go with your beer? 😁
Myself, I prefer “Bremer Käsekuchen” with short crust base and a vanilla Quark/whipped egg white mixture. Very fluffy on the same day, and very creamy after a night in the fridge.
This ‘no bake’ cheese cake is more common during the summer.
I think, at some point, the recipe once was printed onto the packaging of Philadelphia.
Usually one uses either lemon or raspberry flavour. I’ve never heard of somebody using woodruff.
They all look delicious.
Can’t believe it doesn’t have a London Cheesecake. Well actually I can because not only is it not a cake but it doesn’t even have cheese in it…
Its a weird little thing mostly localised to London as the name would suggest. Basically a square of puff pastry with a jam filling, icing and coconut shavings on top.
Not ideal when you want an actual cheesecake but a really simple and delicious pastry.
Basque? That ought to be in there. Had one in Barcelona that was amazing. Tried to make one at home and it just seemed flat compared to the Spanish one.
Gâteau Basque? Basque is a ethnic group in north spain.
Gâteau basque and Basque cheesecake are different cakes. The first rather comes from the French part and the second rather comes from the Spanish part (Basque: euskal gazta-tarta, Spanish: tarta de queso vasca).
Basque cheesecake
Gâteau basque (usually with cream filling, sometimes with local black cherry jam)
If anyone goes to the French Basques country, I highly recommend buying the ones from Maison Gastellou, both the cream version and the cherry version are marvelous.
I’ll take two of each please.
The swedish one is a bit different: https://en.wikipedia.org/wiki/Ostkaka
I like strawberries and whip cream. kinda want to try japanese style now.
They misspelled Käsekuchen.
proves that they are from new yörk
🤤
