Cheeses and Cheese Substitutes Used for The Filling of Cheesecake

Cheesecake
Cheesecake

Ahhh cheesecakes, dessert for the gods. It is so simple to prepare! Also, another feature of cheesecakes we all love is the fact that this dessert offers plenty of flexibility. The regular cheesecakes come with a tasty crust, overflowing with cream cheese filling. The significant alterations occur with the constituents placed either in the lining or above the cheesecake. There are loads of cheesecake fillings to pick from as you would usually bake your cheesecake or put in the fridge to set. Cheesecake is undoubtedly a delicate topic when you choose to go dairy free.  Fortuitously, if you elect to get rid of them from your diet, the cravings will usually diminish with time.

In the intervening time, you may want to substitute your cheesecake filling for holding down this addiction. But there are times we run out of ideas, especially when other folks ask about cheesecake filling substitute ideas for cream cheese to fit their dietary needs. Luckily, there are a lot of practical and delicious filling substitutes that will have you relishing the constancy and taste of your cheesecake recipes. So, if you are in search for an ideal cheesecake filling substitute, maybe for baking, cooking, or for spread and dips on your food, then my selections have got you covered. I will show you some excellent and fantastic cheesecake filling substitute that can be used to replace it. There are several flavors to choose from to enjoying your cheesecake however you like, but I believe the ideas below are probably the best choice to go for anytime:

  • Cottage Cheese
  • Cream Cheese
  • Neufchatel
  • Raw Cashews Blend
  • Ricotta Cheese
  • Tofu
  • Yogurt

Cottage Cheese Filling for Cheesecake

The cottage cheese filling is another excellent cheesecake filling substitute that can be used in place of traditional cream cheese filling. Though it must be sieved first, the outcome is productive and still tastes fantastic. Cottage cheese filling is made from cheese curd but distinct for most cheese, which is dehydrated and colored. It also retains its whey content since it is not pressed dry, but drained only. The cottage cheese filling, in contrast to its relations, does not experience the maturation process (aging) and it can also be washed to get a diverse taste, soft, and sweet flavor. Cottage cheese filling also has more fluid than cream cheese filling.

Cottage cheese filling for cheesecakes is preferred by dieters for the reason that it is low in calories and combines well with fruits, vegetable, and others. It is also a good provider of bone-building calcium and protein.

Cream Cheese Filling of Cheesecake

All thanks to cream cheese filling, the unique taste of cheesecake is rich. A slight hint of saltiness is occasionally used for biscuit crust. The mixture of the even consistency of the crunchy texture of the crust and the cream cheese filling all adds up to the complete indulgence. This cheesecake filling substitute makes a good part of cheesecake essential. The cream cheese is a soft cheese with approximately 33% fat content. It is mainly a popular choice for cheesecakes fillings as it provides a smooth texture. Although, known as sweet cheese it has a minimal acidic aftertaste which aids to stop cheesecakes from having a cloying taste.

The cream cheese filling for cheesecakes is more than a condiment for midnight bagel lovers. The thickness and smooth consistency of cream cheese filling make it an ideal cheesecake filling substitute, mainly if you are fond of other types of cheesecake filling. When next you choose to prepare another cheesecake, you can as well get ready to create some great moments with the king of soft cheeses!

Neufchatel Cheese Filling for Cheesecake

The Neufchatel cheese filling has less fat than cream cheese, is milder and has more moisture. It also produces creamier cheesecakes. Neufchatel is also a good cheesecake filling substitute for cream cheese and can be used in similar quantities. It also has identical packaging to cream cheese, but you will notice the variation the instant you open it. This cheese makes a great substitute in a cheesecake. There are notable variations between American Neufchâtel and traditional French Neufchâtel. The American Neufchâtel cheese is very much comparable in taste and feel to cream cheese, but is softer and soggier, with a lesser amount of fat of approximately one third that of usual cream cheese (lower-fat alternative).

This cheesecake filling substitute has seventy calories per one-oz. Serving. Neufchatel cheese also contains one-gram carbohydrate, two grams of protein, six grams of fat, and 2% calcium.

Raw Cashews Blend

The Raw Cashews blend spread is undeniably scrumptious. Folks who have tried dipping into this vegetarian cashew cheese habitually arrive at the same conclusion, “this is delicious, it does not taste anything like cheese.” For those not too conversant with a raw diet, crushed nuts or seeds (cashew) and water are combined to create this dairy-free cheese. Raw Cashews blend creates incredible vegetarian cheesecakes. It also produces the best outcomes when making a neutrally flavored filling for cheesecakes. You can include any other additional aromatics or flavorings to augment your cashew cheesecake recipe. You only have to pulse and add some creative ideas to it, and taste. You can preserve your cashew spread for the constancy of hummus or ricotta, so it acts like a cream cheese spread that is superb with chips, or vegan sticks, crackers, or slathered on sandwiches or wraps.

Cashew cheesecake is picture-perfect for anyone who wants a cheesecake filling substitute for dairy products or for the audacious connoisseurs who desire to try a new cheesecake recipe. I promise you would never get disappointed with Cashew cheesecake, as it is jam-packed with rich flavors and not to mention nourishment from the essential elements, raw cashews. Typical Cashew Cheesecakes comprises a wide range of B vitamins. These B vitamins include B12, calcium, copper, fiber, healthy fats, magnesium, manganese, vitamin C, vitamin E, phosphorus, protein, and zinc. The Cashew cheesecake is not only mineral and vitamin-rich especially when likened to the regular dairy cheesecake filling substitute, but it is also considerably more comfortable for several folks to digest, tastes, and make it convenient to use!

Ricotta Cheese

Ricotta cheese is largely well thought-out to be amongst the healthiest cheese with its low-fat content. A hundred grams of Ricotta cheese comprises around five grams of saturated fat. Ricotta cheese is gotten from whey, the bit that is remaining when hard cheese is hard-pressed. The whey is heated till it creates a curd. The curd is now made to pass over a fine cloth, resulting in a piece of cheese that is firm with slight grainy feel. But the low salt presence and high levels of vitamins give ricotta cheese the nourishing edge. A low-fat ricotta cheese is also awesome with fruit, mixed with other constituents.

Tofu

Tofu creates a charmingly creamy and light filling for the vegetarian variety of cheesecake. Making it a day earlier, permit its flavors to grow stronger. Tofu cheesecakes are exceedingly nutritious and filled with protein. Silken tofu is the softest form of tofu and is regularly used in dips, dressings, and spreads. The soft feel makes it a good cheesecake filling substitute for eggs and creamy cheeses, cottage cheese, and ricotta cheese.

Tofu cheesecakes are always a beautiful looking masterpiece, and it is a no-bake vegan cheesecake. You can make Tofu cheesecakes for your non-dairy or vegetarian friends and family and take advantage of the protein, too. You can include Tofu cheesecakes as part of your healthy recipes for a show-stopping sweet course. Do not get too concerned though; you can also group Tofu cheesecakes into your easy recipes.

Yogurt Filling for Cheesecake

Yogurt Filling makes a pretty good cheesecake filling substitute. For those periods when you wish to join the fun but are in search of something a little light, you can try Yogurt Filling for Cheesecake. The Yogurt Filling for Cheesecake is silky smooth and completely nourishing. Yogurt cheesecakes are very creamy, as the cream cheese becomes replaced with yogurt. The Yogurt Filling for Cheesecake is super healthy with low-fat protein that you and your friends and family will enjoy!

While the regular cheesecakes filled with constituents like cream cheese, heaving whipping cream, sour cream, and whole milk, yogurt does the job even better, making your cheesecake delicious and light. Besides, Yogurt Cheesecake is super easy to make. I love how yogurt can be put to use in quite a lot of ways. It does not matter if you are making Yogurt Cheesecake for brunch, dinner, or even a smoothie. It at all times seems to discover its place!

Conclusion

On a general level, cheesecake is blimey created from simple constituents like cheese, eggs, milk, sugar, and new individual cookies. If you or your household is getting bored or use a particular cheesecake, you might want to consider trying others. They are a variety of cheesecake filling you might want to try out. The prominent ones are listed above, and they all have unique flavors and attribute you would love. For the cheese portion, soft cheese, like cottage and cream cheese, or even ricotta can be made. But, if you or a member of your household has milk antipathy or lactose bigoted, you are also in luck as you find several excellent vegetarian cheesecake alternatives as substitutes.

Related References

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe
Pumpkin Cheesecake

Pumpkin Cheesecake

While you can eat this cheesecake anytime, it is most like to appear during the fall and holiday season.  A pumpkin cheesecake eats well ‘Naked’ (without toppings), which is my favorite way to enjoy it with a side of coffee. however, many folks like it with a topping.

Recipe Ingredients

Ingredient

US measure

Metric measure

Crust Ingredients

Vanilla-flavored wafer-style cookie or favorite toasted wafer cookie flavor7 oz200 grams
Sugar1 tablespoon15 ml
Butter, unsalted6 tablespoons90 ml

Cheesecake Ingredients

Cream cheese – room temperature16 oz450 grams
Sugar1 ½ cup343 ml
Pumpkin or winter squash puree15 oz425 grams
Egg3
Greek yogurt, plain3/4 cup177 ml
Vanilla extract1 tablespoon1 tablespoon
Pumpkin pie spice1 ½ teaspoon7 ml
Salt½ teaspoon2 ml

Pan Size

Dish/Pan
US measure
Metric measure
9 x 3 inches12 cups23 x 8 cm2.8 liters

Recipe Directions

The Crust

  • Preheat the oven to 325 F(163 C)
  • Prepare a greased springform pan. Use baking paper for the base and sides of the pan. Then, lightly butter the inside of the baking paper.
  • Using a food processor, pulse crush wafers. Add butter and process.
  • Press the mixture into the base and sides of the baking pan. Shake and tap firmly as you go.
  • Place the crust in a fridge for 20 minutes to chill while you make the filling.

The Filling

  • Combine cheese, yogurt, and sugar in food processor until smooth. Then add pumpkin, eggs, vanilla, pie spice and salt.  Continue mixing until combined – do not overwork it.
  • Pour cheesecake filling into prepared springform pan and bake until firm around the edges, but the center still displays motion when shaken gently. About 1 hour 30 minutes to 1 hour and 45 minutes.
  • Remove from oven and cool on a rack to room temperature.
  • Then thin bladed knife (plastic recommend to protect your pan)around the edge to free the cheesecake. Remove springform ring.
  • Refrigerate until cool and set; about 8 hours.

Servings

Use a chef’s knife to slice into 12 servings.

How best to serve the dish?

Serve cool or at room temperature.

Topping Recommendations

Many folks like cheesecake with a topping and there are numerous ways to dress up your pumpkin cheesecake.  Perhaps, the easiest way, if you’re pressed for time, would be to use some pie filling as a topper.  Something seasonally appropriate, like apple pie filling or something more daring like peach, cherry, or mixed berry.

How to store

Allow to cool off completely, put in a well-sealed container or use a plastic wrap and keep in the refrigerator.

How long can it be stored?

It can be last for three days in the refrigerator.

Related References

Cookies And Cream Cheesecake Recipe

Cookies And Cream Cheesecake Recipe
Cookies And Cream Cheesecake

Cookies And Cream Cheesecake

This simple cheesecake will thrill everyone in your home or at the next social gathering. This dessert has cookies and sweet, creamy texture that melts in the mouth. It takes some time to prepare, but the preparation time is never a waste – you will attest to it after tasting it.

Recipe Ingredients

IngredientUS measureMetric measure
Vanilla cream chocolate sandwich cookies35 pieces
Melted butter¼ cup56 grams
Softened cream cheese4 packages
Sugar for crust¼ cup50 grams
Whipping cream1/3 cup40 grams
Vanilla2 tablespoons2 tablespoons
Sugar for topping¼ cup50 grams
Sour cream2 cups460 grams
Egg4
Egg white3

Recipe Directions

  • Preheat the oven to 425 degrees Ferhieht or 220 degrees C.
  • Prepare a greased 9 × 13-inch springform pan
  • Set cream cheese, butter, and eggs out onto the countertop for about 20 minutes before the preparation process.
  • Slight chop 15 cookies coarsely and set aside.

For the Crust

  • Using a food processor, crush 25 chocolate sandwich cookies and add melted butter and continue processing the mixture.
  • Press the processed mixture into the base and sides of the prepared pan.
  • Place in the fridge and allow it to cool while preparing the filling.

For the Filling

  • Add softened cream cheese into a large mixing bowl and beat on medium speed until creamy and smooth.
  • Scrape the sides and add the sugar. Beat until light and fluffy.
  • Add the flour. Beat until well combined.
  • Add eggs and egg yolks. Continue beating until smooth.
  • Add the whipping cream and the vanilla extract. Continue beating until well blended.
  • Pour half of the filling mixture into the chilled crust. Sprinkle in the chopped cookies.
  • Pour the remaining filling mixture and spread evening on the top. You may notice some cookies floating up through the top. It’s part of the beauty of the dessert.
  • Place the pan on a baking sheet and place in the preheated oven.
  • Bake for 15 minutes and reduce the temperature to 225 degrees F or 107 degrees C. Bake for another 50 minutes or until set and.
  • Remove from oven and increase the temperature to 350 degrees F or 177 degrees C.

For the Topping

  • Put the sour cream, sugar, vanilla flavoring into a small mixing box. Mix until well combined.
  • Spread evenly on top of the warm cheesecake and return to the oven.
  • Bake for 7 minutes or until set.
  • Remove cheesecake from oven and cool to room temperature in a breeze free area.

Recipe Servings

Carefully cut chilled cheesecake into slices and serve.

How best to serve the dish?

Refrigerate overnight or for several hours then cut into serving slices. Serve chilled with your favorite fruit syrup.

How to store

Place in a well-sealed container or a plastic wrap and store in the refrigerator.

How long can it be stored?

This dessert can last up to three days in the refrigerator.

Related References

Lemon Icebox Cheesecake Recipe

Lemon Icebox Cheesecake Recipe
Lemon Icebox Cheesecake

Lemon Icebox Cheesecake

Lemon icebox cake is a favorite among lemon lovers. I bet you’ll love this wonderful dessert during summer. This cheesecake is very creamy with a really light texture and a super fresh flavor.

Recipe Ingredients

IngredientUS measureMetric measure
FILLING  
Lemon juice¼ cup59 ml
Unflavored gelatin2 ¾ teaspoons2 ¾ teaspoons
Cream cheese1 ½ Ibs3bars
Heavy cream1 ¼ cups150 grams
Sugar¾ cup150 grams
SaltPinch
CRUST 
Grated lemon zest1 teaspoon1 teaspoon
Rectangular graham cracker1 ½ cups9 whole
Melted butter5 tablespoons5 tablespoons
CURD  
Fresh Lemon juice1 tablespoon1 tablespoon
Butter2 tablespoons2 tablespoons
Heavy cream1 tablespoon1 tablespoon
Sugar½ cup100 grams
Egg1 large
Egg yolk1
    

Recipe Directions

The Crust

  • Preheat oven to 350 degrees and adjust oven rack to middle position.
  • In a food processor, pulse the crackers until finely ground.
  • Add butter and lemon zest and pulse until well combined.
  • Press the mixture onto the base of a 9-inch springform pan.
  • Bake for 10minutes or until it is lightly golden brown.
  • Cool completely on a wire rack while making the curd.

The Curd

  • Whisk egg, egg yolk, cream, sugar, and salt in a small saucepan. Add the lemon juice and whisk.
  • Cook on medium heat and stir continuously until the mixture is thick like pudding. Remove and stir in the butter and cream.
  • Press the mixture through a sieve into a small bowl and keep in the refrigerator until needed.

The Gelatin

  • In a small bowl, soak gelatin in ¼ cups of lemon juice and allow it to soften for 5 minutes.
  • Microwave the mixture for about 30 seconds until it is bubbling around the edges and gelatin dissolves.

The Filling

  • Using an electric mixer on medium speed, beat cream cheese, sugar, and salt for 2 minutes until it is smooth and creamy – scraping down sides of the bowl.
  • Slowly add the cream and beat for 2 minutes until light and fluffy.
  • Add the gelatin mixture and ¼ cup of chilled curd.
  • Beat on medium-high speed for 3 minutes until smooth and airy.
  • Remove the crust from the refrigerator and pour the filling into it and smooth the top.
  • Pour thin lines of remaining curd on top of cake and create a decorative pattern by dragging paring knife through the lines.
  • Keep in the refrigerator for at least 7 hours and remove sides of the pan.

Servings

Using a chef’s knife, carefully cut into slices and serve.

How best to serve the dish?

Serve slices with lemon zest or whipped cream.

How to store

Cover with a plastic wrap and keep in the refrigerator.

How long can it be stored?

The dessert can last for 2 days in the refrigerator.

Related References

New York Classic Cheesecake Recipe

New York Classic Cheesecake Recipe
Classic New York Cheesecake

 

New York Classic Cheesecake

When living in New York, no matter how stressful your day is, there’s always a way to enjoy the rest of the day after the sun has set. One of those things is making a creamy and delicious New York cheesecake to satisfy your sweet palette.

The NY cheesecakes usually have three layers – the graham cracker crumb crust, the inner and outer coating.

Recipe Ingredients

Ingredient

US measure

Metric measure

CRUST   
Graham cracker crumbs1 ½ cups190 grams
Butter5 tablespoons5 tablespoons
Honey1 tablespoon1 tablespoon
Sugar¼ cup55 grams
FILLING   
Cream cheese1, 8 ounces packages680 grams
Flour2 tablespoons2 tablespoons
Confectioners’ sugar1 tablespoon1 tablespoon
Sour cream¾ cup180g
Vanilla¾ tablespoon¾ tablespoon
Orange liqueur½ tablespoon½ tablespoon
Lemon1 grated rind
Eggs (room temperature)5
Egg yolk (room temperature)2
TOPPING  
Sour cream1 cup240grams
Caster sugar1 tablespoon1 tablespoon
Fresh lemon juice2 teaspoons2         teaspoons

Pan Size

Dish/PanUS measureMetric measure
9 x 3 inches, Springform12 cups23 x 8 cm2.8 liters

 

Recipe Directions

Follow these steps to make your own classic New York-style cheesecake.

The Crust

  • Preheat the oven to 350 f (177 c)
  • Put graham crumbs, sugar, butter and honey in a bowl. Mix until well combined.
  • Using a wooden spoon, spread and press the mixture into the base and side of a greased springform pan.
  • Place the crust in a fridge for 20 minutes to chill while you make the filling.

The Filling

  • Put the cream cheese, flour, and sugar in an electric mixer bowl. Set the speed to medium and beat until smooth.
  • Add vanilla, lemon rind, orange extract and beat until well combined.
  • Add eggs. Beat until smooth.
  • Add sour cream. Beat until well combined.
  • Remove the crust from the refrigerator and pour the filling into the base.
  • Place the pan on a large baking tray. Put it in the preheated oven and bake for 15 minutes then reduce the temperature to 325f (163 c) (do not open the oven).
  • Continue baking bake until firm around the edges, but the center still displays motion when shaken gently. About 1 hour to 1 hour and 15 minutes.
  • Remove from the oven. Allow it to cool off while preparing the topping.

The Topping

  • Put sour cream, sugar, and lemon juice into a small bowl. Mix until combined.
  • Spread evenly over the warm cheese.
  • Place in the oven and bake for 10 minutes.
  • Carefully remove from the oven. Put in a refrigerator and allow it to cool off for at least 3 hours.

Servings

Bring cheesecake to room temperature before cutting into serving slices.

How best to serve the dish?

Leave in the refrigerator overnight and serve sliced with fresh fruits or chilled fruits syrups

How to store

Allow it to cool completely then cover with plastic wrap and store in the refrigerator.

How long can it be stored?

You can safely store in the fridge for up to 3 days.

Related References

What is Cheesecake?

A Cheesecake Primer
Cheesecake

A Cheesecake Primer

It’s gooey, creamy, and it just seems to melt in your mouth the moment you take a bite of it. What are we talking about here? What else, if not everybody’s favorite? It’s Cheesecake. If you haven’t had your first slice of this delicious dessert, then you certainly must have been living under a rock since you were born. You seriously need to have a taste of this great heavenly cake, do so but thank me now not later.

So, what is cheesecake? Well, cheesecake is a large family of thick and creamy torte with either sweet or tangy flour, made with cream and soft cheese, and other baking ingredients.

A Brief History of Cheesecake

The history of cheesecake is quite an interesting tale, and if you have ever had the thought that cheesecake is a modern creation, then you’re so wrong. Cheesecake is believed to be the dessert of Gods and Olympians. History has it that the first cheesecakes were made in Ancient Greece – more than 4000 years ago. The dessert began solely as a source of energy – it was used as food by athletes before the first Olympic Games in 776 B.C. and was served during wedding receptions.

Romans added a little twist to the cheesecake recipe after conquering Greece. Instead of grinding the cheese, Roman pounded it, and included eggs in the mixture and then called it “libuma.” They offered libuma to appease their gods into giving them blessing and achieving success, and it was also served during special occasions. Politician Marcus Cato was the first Roman to record their version of the recipe.

As the Romans moved through Europe, they carried the cheesecake with them, and without much delay, it became a favorite dessert in Britain and all of Eastern Europe. The different regions used special ingredients which were unique to the area, and the dessert began to shape into the cheesecake we recognize today. The original recipe had its biggest change during the 18th century – When eggs were used to replace yeast, and it made the dessert more cake-like

When the Europeans visited America, they brought the recipe along. Unknown to them, they were exposing the recipe to one of its most distinctive changes. A New York dairy farmer made the first cream cheese when he was trying to make a Neufchatel, but instead, he made the cream cheese. The new cream cheese was branded and sold in 1875. After 50 years, the recipe was purchased by Kraft Company and is still making it.

Different Types of Cheesecake

Today, Havarti, ricotta cheese, twaróg, quark or cream cheese are used for making cheesecake, with additional ingredients like cream, eggs, sugar, and fruits. Just as there are many cheesecakes flavors, there are also many styles of making them. Below are few of them and a summary of each.

We have the American style cheesecake which is made of cream cheese. After the creation of the first cream cheese in 1872, it became a popular ingredient for cheesecake in the country.

New York-style cheesecake also called Jewish style cheesecake is a favorite among others because of its richness and smooth consistency which comes from eggs yolks. The recipe contains cream cheese, eggs, eggs yolks and heavy cream, and it’s baked in a 5 to 6-inch springform pan. Just every restaurant has its version of the recipe; some recipes include cottage cheese, lemon, chocolate or strawberry to give a distinct texture and flavor.

Philadelphia style cheesecake is lighter in texture and creamier than the NY style cheesecake.

Pennsylvania Dutch-style cheesecake relies on cottage cheese with large curds. This kind of cheese is known as pot or farmer’s cheese.

Country style cheesecakes are made of buttermilk which produces a firm text while increasing its acidity – serving as a preservative.

Chicago-style cheesecake is made of cream cheese produced by Eli’s Cheesecake. This cheesecake is creamy on the inside with a firm crust.

The United Kingdom, Australia, and New Zealand style cheesecake make use of biscuit for its crust, and the filling relies on soft cheese, cream or gelatin, and sugar.  It’s a rich, creamy no-bake dessert. Rumor has it that Queen Elizabeth II enjoys strawberry cheesecake.

Italian style cheesecakes are a modern-day version of the Roman cheesecake. The cheesecake uses either mascarpone or ricotta cheese and substitutes honey for sugar. Italian cheesecake recipe also excluded the use of bay leaves and adopted the use of ingredients, like vanilla extract and barley flakes. This cheesecake is drier in comparison to the American style cheesecake and often presented with small bits of crystallized fruit.

French style cheesecake is very light in texture. The light texture is from cheese that can be found in Paris and some part of South France. Gelatin acts as a binding ingredient, and the height of the cake is only about 3 to 5cm.

Like I mentioned earlier, the list of styles is not exhaustive as every area has their distinct way of making it. This list will get you started on your quest for knowledge on how to make this great dessert.

The Different Approaches to Making Cheesecake

Baked Vs. Icebox Cheesecake

Baked cheesecake as the name implies, is baked in a water bath or oven. A baked cheesecake recipe contains cheese, flour, and eggs which help to set the cake. The cake is dense and velvety, unlike Icebox Cheesecake.

Icebox cheesecake is No-Bake (no cooking) delicious dessert that you can use to impress your guests or for summer. It is refrigerated overnight. The cake has a custard-like texture and is often light and airy and has the same rich and creamy taste of the regular cheesecake. Icebox cheesecake has tender layers filled with whipped cream and fresh fruit.

Regular Vs. New York Cheesecake

Other cheesecakes are not like the NY cheesecake. They are not as creamy and dense like NY cheesecake.  Historically, there are only three primary ingredients were used in making cheesecake, and these include cheese, flour, and sweetener. Out of the quest for making cheesecakes more relevant than the conventional after course, culinary experts and researchers have been able to record tremendous success.

New York cheesecake tastes better than cheesecakes made in other places. According to American Classic, all other cheesecakes are frauds.  The whole of U.S. has come to accept cheesecake as New York Cheesecake. The cake is heavier and creamier than regular cheesecakes. The ingredients are nothing but cream cheese, sugar, cream, eggs. Adding to the ingredients or removing from them alters the New York cheesecake.

Sweet Vs. Savory Cheesecake

Sweet cheesecakes are sufficiently soft and delicious. The flavor and taste of the cheese and other fresh ingredients are dominant. You can use fruit, jello or even chocolate as the topping.

On the other hand, savory cheesecakes have different ingredients which make them salty and spicy. However, they can be made with the use of various types of cheese, but fresh Italian ricotta cheese is perfect for making them. They can also be made using skim milk, goat milk, and cow milk. With a savory recipe, you will need to use one of the ingredients – like spinach, walnut, etc. to garnish it and to show what flavor of cheesecake it is.

Cooking Tips

  • Don’t over mix. Over mixing would cause cracking.
  • Always preheat the oven for about 15 to 30 minutes to ensure an ambient temperature. 30 minutes is perfect.
  • Do not peak while the caking is in the oven. If your oven doesn’t have a glass window, you must wait for at least 30 minutes before you take a quick look.
  • Use springform pans – they are perfect for cheesecakes. I recommend you use an aluminum foil to wrap the bottom before baking. With springform pans, you can easily remove the cake without any cracking. Loosen the side of the pan with a spatula before removing the cheesecake.
  • Always stick the recommended cooking temperature. Setting the temperature above or below may get you a crusty topping which will lead to cracking – instead of a nice creamy top with a golden brown appearance.

Related References

Naked Cheesecake Recipe

Naked Cheesecake Recipe
Naked Cheesecake

 

Naked Cheesecake

A naked cheesecake requires no form of dressing with delicious toppings. After preparing this dessert, you have to decide what would serve as the topping. You can use fresh berries and chocolate, you just have to come up with something, or just serve it naked.  This dessert is very delicious and can be served with anything.  It’s effortless to make and doesn’t consume all your time.

Recipe Ingredients

Ingredient

US measure

Metric measure

vanilla-flavored wafer-style cookie or favorite toasted wafer cookie flavor15
Melted butter½  cup125 grams
Cream cheese – room temperature2 ½ cups500 grams
Castor sugar1 cup200 grams
Corn flour1 tablespoon1 tablespoon
Lemon Juice1 tablespoon1 tablespoon
Sour cream2 cups460 grams
SaltPinch
Egg3

Recipe Directions

  • Preheat the oven to 180 degrees C – 160 C fan forced.
  • Prepare a greased 22cm springform pan. Use baking paper for the base of the pan.
  • Using a food processor, crush biscuits. Add butter and process.
  • Press the mixture into the base and sides of the baking pan. Shake and tap firmly as you go.
  • Use an electric mixer to beat cream cheese and sugar until smooth.
  • Add cornflour to the mixture and beat, add the eggs one at a time. Continue beating as you add each egg until smooth.
  • Add lemon juice and salt.
  • Add sour cream and beat for few minutes until well combined.
  • Pour into the springform pan.
  • Bake for 50 minutes and turn off the oven but leave the door closed for another one hour.
  • Put the pan on a wire rack. Allow it to cool off completely.
  • Place cheesecake in the refrigerator for several hours or leave overnight before serving.

Recipe Servings

Use a chef’s knife to carefully cut into 12 serving slices and serve with your favorite juice.

How best to serve the dish?

Add a splash of red, blue, or white with fresh fruits or add a dollop of whipped cream for topping or you can serve naked with hot fudge, or caramel.

How to store

Allow to cool off completely, put in a well-sealed container or use a plastic wrap and keep in the refrigerator.

How long can it be stored?

It can be last for three days in the refrigerator.

Related References