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.
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 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 guess that's what I get for learning French during the age of typewriters (my formal French education ended in 1981 and I've only spoken --never written-- it since then).
You absolutely do have to include accents when something is in capital letters in French. The fact that antique typing machines couldn't do it notwithstanding. It's a common and irritating misconception (also Windows makes it difficult to do so because it's shit, and Azerty is shit, but it's not a problem in other systems).
German here 👋 When I ate my first American Cheesecake in the US I actually thought that something was wrong with it and I let the others at my table which were all Americans taste as well. They all said it was alright. It was pure sweet and almost inedible for my German cheese cake taste. I never ate one after that experience 😅
I went to the US in the early '90s, I tried a McDonalds to see if it tasted the same as an Australian version, i couldn't eat it, I had one bite.. went wtf, again, gagged a little and gave up, the bun was toxic sweet. i initially assumed it was a joke that staff had played, putting sugar on the burger becase of my accent or something but no that's just how sweet it tastes apparently
That same influence in The Philippines, the bread there is mostly inedible, so sweet, similarly pastas etc
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
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.
Quark cheese had been known to spontaneously pop in and out of existence with its anti-quark cheese counterpart, at which point the collide and annihilate each other in an intense burst of radiation.
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.
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.
Japanese confectionary has two distinct lineages, wagashi which are the traditional Japanese sweets produced without sugar or chocolate, and modern confectionary which is western-influenced.
Personally I dislike wagashi (mostly) but love modern Japanese sweets, because it feels like they've taken famous desserts from around the world and made them just that little bit lighter and airier, which is very much to my taste.
It sounds like you've only tried the baked goods from the konbini. Yeah, Famima baumkuchen is gonna require a beverage to help it go down.
But go to an actual bake shop in Japan, and they take as much pride in their craft as anyone else in Japan. There's a reason the Japanese have earned a reputation for excellence.
Also, while you're correct about Japanese desserts being less sweet, that's part of the reason I like it. It isn't as nauseatingly sweet as the stuff in the US, which loads everything with sugar. Japanese cuisine in general is about subtle, delicate, balanced flavors, not overpowering your taste buds.
Even in Europe, desserts are more balanced. In America, it's like you'd think the sugar lobby was entrenched in politics or something, with how ubiquitously everything is over-sugared.
It is. I never though a cake could be this dense and yet light and it actually wobble on your plate. The flavor is very reminiscent of another cheesecake with a twist on the texture.
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.
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.
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.
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).
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.
Get the fuck out of my face with any cheesecake that doesn't have a graham cracker crust I love cheesecake but I can't abide any diversity of opinion on this matter
Some wines are identified as rich (little fat)
Soups like beef burgundy is usually described as rich
Something like a rose based syrup might be described as delicate by some if only eating a little (the floral is delicate maybe, the sugar and fat is rich)
So yeah fat for sure but also the flavor characteristics-floral vs herbal vs dairy maybe
For someone who doesn't like cheesecake you sure sound like you've eaten a lot of cheesecake. But I admire your thorough research in determining that you don't like cheesecake.
I seriously think the fluffy Japanese kind are way overrated. Although, there is this chain called Pablo that makes droopy cheese cake in a tart shell. I dunno if there's a specific name for that kind of cheesecake; I really like those. I also like Käsekuchen and NY style.
It's from a trashy Czech cooking TV show. None of the contestants knew what cheesecake meant, only the last one translated "cake" into Czech, said "Cheesic Cake" and felt smug about knowing a thing.
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.
Dito for Swedish
How am I supposed to know what ditto is in 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
Honestly
Part of me thinks this is a clever troll to leave it out
Ah, Krümelkuchen?
This is the kind of culinary aggression I can get behind .
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.
Or mascarpone cheese cake
Made a honey and poppy seed ricotta cheesecake once with sweet marscarpone on the side. It was delicious.
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.
Yes. I know.
They misspelled Käsekuchen.
Maybe they just ran out of dots.
Luckily there is a rule for that. You just add an "e". Germans will know when they read Kaese that it means Käse(cheese).
ä=ae ö=oe ü=ue
And bonus ß=ss
proves that they are from new yörk
I don't remember if German rules are the same as French, but in French you don't need to include accents when something is written in capital letters.
You need to in German because Umlaute are not accents but different characters.
They not only sound different, the words also mean different things.
schon is already
schön is pretty
There is the same issue in French that the lack of accent can change the meaning, so the French Academy does recommend putting accents on capitals. https://www.academie-francaise.fr/questions-de-langue#5_strong-em-accentuation-des-majuscules-em-strong
Newspaper title "UN INTERNE TUE":
Example from https://www.projet-voltaire.fr/ressources/accent-majuscules-capitales/
I guess that's what I get for learning French during the age of typewriters (my formal French education ended in 1981 and I've only spoken --never written-- it since then).
You need to include them in German. We now even have a capital ß: ẞ
ẞased
SSased?
L'Académie Française disagrees. https://www.academie-francaise.fr/questions-de-langue#5_strong-em-accentuation-des-majuscules-em-strong
You absolutely do have to include accents when something is in capital letters in French. The fact that antique typing machines couldn't do it notwithstanding. It's a common and irritating misconception (also Windows makes it difficult to do so because it's shit, and Azerty is shit, but it's not a problem in other systems).
Käsekuchen ist immer lecker
German here 👋 When I ate my first American Cheesecake in the US I actually thought that something was wrong with it and I let the others at my table which were all Americans taste as well. They all said it was alright. It was pure sweet and almost inedible for my German cheese cake taste. I never ate one after that experience 😅
I went to the US in the early '90s, I tried a McDonalds to see if it tasted the same as an Australian version, i couldn't eat it, I had one bite.. went wtf, again, gagged a little and gave up, the bun was toxic sweet. i initially assumed it was a joke that staff had played, putting sugar on the burger becase of my accent or something but no that's just how sweet it tastes apparently
That same influence in The Philippines, the bread there is mostly inedible, so sweet, similarly pastas etc
French cheese cake
Is the top burnt?
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.
Badly, yes.
I want it so bad
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.
The swedish one is a bit different: https://en.wikipedia.org/wiki/Ostkaka
In German that name means East-Poo-Poo. Sounds delicious.
Quark cheese had been known to spontaneously pop in and out of existence with its anti-quark cheese counterpart, at which point the collide and annihilate each other in an intense burst of radiation.
Sweden would like to join the chat
I tried this and was gravely disappointed 😔
You should try Hälsinge ostkaka instead.
The Tourteau au Fromage certainly deserves a mention IMO.
You’re missing basque style
The whole point here is: NO RAISINS!
Who’s putting raisins in a cheesecake…?
How about pineapple?
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.
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.
That sounds awful. Cheesecake is rich enough already without additional chocolate.
Usually I don't like chocolate in cheesecake either but that one particular formulation somehow works.
Kasekuchen looks so good
I want one now, it looks delicious
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.
Japanese confectionary has two distinct lineages, wagashi which are the traditional Japanese sweets produced without sugar or chocolate, and modern confectionary which is western-influenced.
Personally I dislike wagashi (mostly) but love modern Japanese sweets, because it feels like they've taken famous desserts from around the world and made them just that little bit lighter and airier, which is very much to my taste.
It sounds like you've only tried the baked goods from the konbini. Yeah, Famima baumkuchen is gonna require a beverage to help it go down.
But go to an actual bake shop in Japan, and they take as much pride in their craft as anyone else in Japan. There's a reason the Japanese have earned a reputation for excellence.
Also, while you're correct about Japanese desserts being less sweet, that's part of the reason I like it. It isn't as nauseatingly sweet as the stuff in the US, which loads everything with sugar. Japanese cuisine in general is about subtle, delicate, balanced flavors, not overpowering your taste buds.
Even in Europe, desserts are more balanced. In America, it's like you'd think the sugar lobby was entrenched in politics or something, with how ubiquitously everything is over-sugared.
Do the pancakes count? Because they have the beat pancakes in the world.
It is. I never though a cake could be this dense and yet light and it actually wobble on your plate. The flavor is very reminiscent of another cheesecake with a twist on the texture.
I do love a proper Käsekuchen but dislike the crust, so seeing one that's all cake and no crust intrigues me.
It is. Don't let the haters fool you.
It doesn't taste like much. Fluffy sugary bread.
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/K%C3%A4sekuchen
Probably lots of variations from one family recipe to the next...
Yep
The one with quark is much nicer, though.
Quark is the superior creme cheese in all regards, except as a topping for bread rolls.
that polish shit looks like it fucks
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.
Now i want Cheesecake
Swedish cheesecake anyone? Preferably Hälsinge cheesecake.
Baked cheese curd with cream and cloud berries. To die for.
I have tried the German and New York and they were both good in different ways.
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).
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.
Then there's mine, which is flat.
They all look flat to me.
No, like, it fell together. Like a souflé.
You missed one of the most famous styles? Basque Cheesecake
Get the fuck out of my face with any cheesecake that doesn't have a graham cracker crust I love cheesecake but I can't abide any diversity of opinion on this matter
Japanese cheesecake doesn't care. Japanese cheesecake loves itself.
then you'll have to eat my other ice creams
I hate this image now I'm hungry.
Just put it in my mouth.
What is "rich" as an adjective to describe flavour about?
Fatty.
High fat content I believe, as in rich in fat.
Ah, I always thought it was the opposite of "bland". Thank you.
The opposite of bland is probably flavourful
It's kind of hard to put into words, though usually it's difficult to eat a lot of a rich food
I would say high fat and/or high sugar.
Some wines are identified as rich (little fat) Soups like beef burgundy is usually described as rich Something like a rose based syrup might be described as delicate by some if only eating a little (the floral is delicate maybe, the sugar and fat is rich) So yeah fat for sure but also the flavor characteristics-floral vs herbal vs dairy maybe
The last column "texture & flavour" should be two.
Can we talk about crust? Shortbread and flaky crust is tasteless. Cracker crumb is vastly superior 💁🏽♂️
I don't really like cheesecake, but having eaten those four types, I think the American one is the better one.
For someone who doesn't like cheesecake you sure sound like you've eaten a lot of cheesecake. But I admire your thorough research in determining that you don't like cheesecake.
I always fall for the old "you've gotta try this!"
"Ah shit it's cheesecake .. again."
Baked? Not baked? This diagram is way too small.
🤤
Gobble gobble
Can we have a shout out to no-bake cheesecakes, it’s literally a whole genre of cakes!
Random fruit toppings, flavoured cheese, fruit or chocolate in the cheese, goddamn Oreo base, modern recipes are fun!
They all look delicious.
I seriously think the fluffy Japanese kind are way overrated. Although, there is this chain called Pablo that makes droopy cheese cake in a tart shell. I dunno if there's a specific name for that kind of cheesecake; I really like those. I also like Käsekuchen and NY style.
Swiss cheesecake is the best!
Wha? Fondue?
Ah, Chästünne, uh, cheese tart. That's something different tho, cheesecake is sweet, no? Btw, better with bacon bits.
Cheeschüächu isch ehnär salzig.
Sägi jo.
Isch ja nix annärs Cheese = Chees (Käse). Nit minä Fehlär wenn die Wertär verdrehunt.
(Nicht mein Fehler wenn die Angelsachsen Wörter entfremden)
Thank you for sharing this.
Fuwa-fuwa chiizukeiki!!!!! 🤤
Nobody can pronounce cheesecake
Are they all Czech? I'm too ignorant to tell slavic languages apart.
Wrote I wrote though was a romanized version of ふわふわチーズケーキ, which is Japanese for "fluffy cheesecake" and is what the one in the top left is called
It's from a trashy Czech cooking TV show. None of the contestants knew what cheesecake meant, only the last one translated "cake" into Czech, said "Cheesic Cake" and felt smug about knowing a thing.
ok that one looks exactly like what i would imagine if i heard the words "polish cheesecake"
Now I know why all cheesecakes I've tried in the USA tasted awful.
No bake cheesecake (no gelatin) is the best kind
I like strawberries and whip cream. kinda want to try japanese style now.
Biscuit base is the only way 🙏
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!
New York style looks the best. The other ones look all dry.
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 😅
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.
Oh yeah. I forgot we Le Hate Amerikkka here. Europe good.
Japanese style is amazing. Its more cake than new York style, and boy is it pillowy.
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.
Fucking ewww
I could never imagine thinking such a description is ew, but you be you fren
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!
New York is definitely the best. Light and airy should never describe a good cheesecake imo.
Agreed.
New York style is the worst. Claggy and unpleasant.