If you think cheesecake is cheesecake, then you are not a baker or have lived under a rock your whole life. There are more types of cheesecake than Carter has in liver pills, and he has plenty for everyone. We are not going to cover all types and styles of cheesecake in this article, we will just try to give you an idea of why a cheesecake is not just a cheesecake.
Cheesecake is one of the most common and popular desserts in the world today. It is also one of the oldest made from a dairy product other than milk. Cheesecakes can be made from ricotta, havarti, quark, twaróg cheese, or more commonly cream cheese. Other ingredients such as sugar, eggs, cream, and fruits are often mixed as well. This is the reason why there are so many types of cheesecakes because the number of recipes that you can come up with is practically limitless.
So what styles of cheesecakes are there? Below are just a few with a brief description of each. There’s the good American-style cheesecake. These are typically made from cream cheese, which was invented in 1872. After James Kraft invented this type of cheese, it became the best cheesecake maker in America.
New York style cheesecake is a bit different. It also uses cream cheese, but it relies on heavy cream, eggs, and egg yolks in addition to cream cheese to add richness and smooth consistency. New York-style cheesecake is also called Jewish-style cheesecake. Bake in a special 5- to 6-inch spring-shaped pan.
Then there’s the Chicago-style cheesecake. This is another version of cream cheese that has been made popular by Eli’s Cheesecake. This style of cream cheesecake is firm on the outside and creamy on the inside. The people of Chicago say that there is no one better. Naturally.
Pennsylvania Dutch-style cheesecake gets its flavor from a spicy type of cottage cheese. This cheese has a larger curd and less water content. This type of cottage cheese is called casserole or farmer’s cheese.
Sour cream cheesecake is said to have come from the United States sometime in the mid-20th century. I still used cream cheese but not heavy cream in the recipe. It is mainly used to make cheesecakes that are out of the New York style. In fact, it can be frozen for short periods of time without ruining the texture.
Roman-style cheesecake uses honey and a ricotta-type cheese along with flour and is traditionally shaped into loaves. Some recipes use bay leaves as a preservative. It is still baked in certain areas of Rome that maintained culinary traditions after the fall of Rome.
French style cheesecakes are very light. They use gelatin as the main binder ingredient and are typically only 1 to 2 inches tall. This cheesecake gets its light texture from a cheese found in open-air markets in southern France and in fine patisseries in Paris.
This list is by no means exhaustive, but it will give you a good start on your search for the cheesecake that YOU think is the best.
