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New York style looks the best. The other ones look all dry.
New York style is the worst. Claggy and unpleasant.
i only ever had (and baked a lot of times) the german style, and they are not dry at all.
from my point of view the new york style looks just sad 😅
Oh yeah. I forgot we Le Hate Amerikkka here. Europe good.
No color, no personality
Is gassing Jews a personality trait?
Is lynching black people one?
Yeah, for a lot of people it is. German cheesecake is garbage still.
New York is definitely the best. Light and airy should never describe a good cheesecake imo.
Agreed.
The japanese one looks efficient.
Japanese desserts & baked items are amazing. I had fluffy pancake and it was delicious af.
They seem to have a higher amount of fluffy variations on eats.
They all about that fuafua
Ah! Thanks for that word!
Japanese style is amazing. Its more cake than new York style, and boy is it pillowy.
Fucking ewww
I could never imagine thinking such a description is ew, but you be you fren
I’ve had the Japanese version often enough to say I still personally prefer New York style, that texture clash of sweet dense cream sitting over a crunchy graham is just so damn satisfying. I wish I could try out the European varieties they seem great.
No Basque Cheesecake? Fuck this list.
Ah, Krümelkuchen?
Honestly
Part of me thinks this is a clever troll to leave it out
Dito for Swedish
Never struck me to think of Ostkaka as being in the same category as Cheesecake, even though the translation clearly is the same.
Regardless, I would trade any of the other nationalities cakes for the one we have. Except the Japanese one, I think it’s mediocre
How am I supposed to know what ditto is in Swedish?
This is the kind of culinary aggression I can get behind .
Käsekuchen ist immer lecker
Pretty sure the lower row is baked while the upper isn’t?
I don’t think any of these are no-bake cheesecake
Really? I’ve done (vegan) New York-style cheesecake without any baking whatsoever.
No- bake cheesecake can be delicious, here’s a good one. https://sallysbakingaddiction.com/no-bake-cheesecake/
But in general, New York Cheesecake is baked.
Here’s the classic Craig Clairbourne version, in a video because the original is behind the NYT paywall: https://www.nytimes.com/video/dining/100000003736807/deluxe-cheesecake.html
Interesting, I didn’t know that, thanks!
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).
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.
Italian and Basque are the two best ones, followed by New York. Scandinavian is nice enough and also not listed.
Made a honey and poppy seed ricotta cheesecake once with sweet marscarpone on the side. It was delicious.
Or mascarpone cheese cake
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.
Cold, no-bake cheesecake, set with Gelatin are the best. These are the standard in Australia. Lemony, cheesy, sweet, dense, creamy, perfection.
Good? Yes. Best? Nooo. How can cheese + gelatin be better than cheese+eggs. It’s simple math. Like panna cotta vs crème brûlée/crema catalana/flan or whatever else.
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.
The swedish one is a bit different: https://en.wikipedia.org/wiki/Ostkaka
In German that name means East-Poo-Poo. Sounds delicious.
Now i want Cheesecake
Sorry but no.
In Germany we also use Frischkäse which is cream cheese.The one with quark is much nicer, though.
Quark is the superior creme cheese in all regards, except as a topping for bread rolls.
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…
Yep
I like strawberries and whip cream. kinda want to try japanese style now.
Käsekuchen is my favourite out of the three I’ve tried. It’s incredibly well balanced in flavours. It’s a shame Quark is almost completely unheard of outside German/Slavic countries.
French cheese cake
Is the top burnt?
Badly, yes.
Yup but it’s on purpose. This is called “tourteau fromager”
Are you supposed to eat the burnt layer ? Is it just to add flavor and can be scraped? I usually don’t like burnt stuff, so I wonder how much it affects the taste
You’re free to remove it but it also adds texture. The taste of the rest is lightly sweet so I guess it should be good even without it.
I want it so bad
There’s a bakery I like that does ‘Hungarian cheesecake.’ It’s like the German but with chocolate chips inside. Only place that has ever made a chocolate-involved cheesecake I have ever liked.
Now I want cheesecake.
That sounds awful. Cheesecake is rich enough already without additional chocolate.
I feel like sour and chocolate don’t mix well… but there is Quark with chocolate chips and some people like it, I’m just not one of them.
Oh it mixes really well! You should try plain cream cheese (Frischkäse) with a chocolate spread of your choice. Mix it a bit on a slice of bread.
Milka even sold that premixed for a while, but it wasn’t as good as just doing it yourself.
