What are the best cheeses for cheesecake? Cream cheese is one of the most popular options, but there are many different kinds of cheese that you can use. Each cheese has distinct characteristics that can make your cheesecake taste different.
When you are creating cheesecakes, you can choose from a variety of different recipes you can use. Different people have different preferences for different types of cheese or styles of cheesecake.
The choice you make will depend on the kind of cheesecake that you’re creating or the flavor you’d like to have when it’s done.
It might be surprising to discover the many ways cheesecake is made. Of course, there are the most well-known varieties of cheesecake, however, it’s also a very versatile food when you bite into it. There are many ways of making cheesecake without using cheese!
In this article, we’ll show you the top cheeses to make cheesecake. There are many great choices.
1. Cream Cheese
We’ve provided you with an idea of what to expect by mentioning this when we said it was the cream cheese that is the most sought-after method of making cheesecakes.
This is the most popular cheese in America. Cream cheese is a popular choice as it imparts a texture of creamy yet smooth and also the flavor is a bit smoky without being too sugary.
It is possible that you have heard of the well-known New York cheesecake which is basically a simple cheesecake.
Cream cheese is used for this particular cheesecake. It’s possibly among the sought-after cheesecakes available.
It has a silky and smooth texture, a delicious flavor, and a lovely thick consistency. Can it get much better than this?
Of course, cream cheese isn’t the sole ingredient. It’s usually paired with other ingredients such as egg yolks, heavy cream, sugar, and maybe a hint of lemon juice.
Although cream cheese is one of the most sought-after ingredients used in cheesecake in the US that’s not always the case in other countries.
Actually, when compared to recipes other nations have been using for centuries, the use of cream cheese is a relatively novel idea.
Cheesecake that is made in Italy is usually made using the cheese ricotta. It is generally thought of as a type of cheese used for baking more savory items like lasagna and filled shells however cheesecake is an excellent alternative.
Look up “Roman” cheesecake for an illustration. In actuality, that specific kind of cheesecake doesn’t typically include an outer crust. However, it can happen especially in the last few years.
This cheesecake gets combined with eggs, flour, and honey to create the perfect sweet, light taste.
Because ricotta has a more dense texture and textured, you’ll notice an increase in texture, but it is unlikely to be any significant change in the overall taste.
Neufchatel is quite similar to cream cheese. If you decide to purchase Neufchatel, you’ll discover it in the exact place as cream cheese in the majority of supermarkets. This particular kind of cheese is shaped, looks, and tastes similar to cream cheese in a normal cheesecake.
In reality, a lot of people choose Neufchatel since it is thought to be a low-fat cream cheese substitute.
However, the end outcome is a smooth and smooth cheese with a luscious yet light taste. It’s also low-fat therefore it could be a plus if this is an attribute you’re seeking as an alternative to cream cheese or any other fat cheeses.
The U.S. Neufchatel is used to substitute the cream cheese used in any cheesecake recipe. The result will be nearly identical to that of what you’d think of cream cheese, even if the taste is very similar.
Of course, in regions such as France and Normandy Neufchatel is available as a block cheese. Although it’s still creamy and smooth, however, the cheese is more crumbly than an incredibly creamy concoction in the United States.
In the countries where they make use of the crumbly block they typically mix it with gelatin to produce an emulsifying binding effect.
4. Sour Cream
Sour cream is not actually a cheese However, it’s often utilized to replace cheese in cheesecakes because it’s still a dairy food.
Sour cream is produced by fermenting cream, so it has similar ingredients and may even have a similar process as other cheeses.
The reason that some people prefer the sour cream option is that it is smooth and creamy which is similar to cream cheese.
The taste of sour cream is quite distinct. It isn’t rich, but somewhat sweet, sour cream can be described as tangy, and maybe even a bit sweet and sour.
If you are using sour cream for your cheesecake, there may be a flavor of tanginess flavor, but when you’ve added the additional ingredients, sugar, and other flavors you might not notice any significant change with the cheesecake.
A cheesecake that is made using sour cream is delicious with tart or sweet toppings. Some prefer using fruit or lemon to go with this sour cream.
The next step is mascarpone, an Italian cheese similar to cream cheese. It can be described as an Italian cream cheese that contains a lot of fat in comparison to the traditional American cream cheese.
Do you realize that some desserts such as tiramisu contain mascarpone in these desserts?
It’s a classic Italian ingredient that can be used to create cheesecakes that are thick and smooth. It’s airy and light, but extremely rich and creamy after you’ve eaten it.
Mascarpone can be thought of to be a premium ingredient due to its softness and creaminess. It is also deliciously thick.
The result will be comparable to that of cheesecakes made from cream cheese, however, it might actually be richer than cream cheese. That could be due to having an enlargement of fat.
This particular kind of cheese might be difficult to come across in certain areas. However, it’s a fantastic one to experiment with if open to.
Choosing The Best Cheese To Use For A Cheesecake
There is a distinct difference between the five different kinds of cheesecake they don’t really seem to resemble cheese in any way. They all share a common theme, and that is that they’re more of a creamy mix instead of a solid block of cheese.
The one exception to this is Neufchatel that in its original form is an oblong block of cheese that is mixed with gelatin to hold it. Although many people purchase it as a block, that resembles cream cheese it is not the original shape.
Here are a few aspects you might think about when choosing the cheese you will use to make your cheesecake.
The first thing to take into consideration is how your cheesecake will taste. The way your cheesecake is smelt ultimately will impact the recipe you decide to make.
If you are looking for the taste you’re used to the flavor you are used to, it’s most likely to be due to cream cheese. But that’s not always the case.
Take a look at the differences in the taste of each one of these choices. It is easy to change the flavor and explore something completely different or new as long as you’re willing to try it!
The texture will also be able to create a distinct taste. You’ll notice that cream cheese, Neufchatel, and mascarpone all have a similar texture. However, ricotta and sour cream have a distinct texture.
Ricotta texture will appear different when it’s placed in cheesecake. Although it’s not a terrible texture, it’s got some graininess that can be noticeable to certain.
It is also not as sweet as other cheese options, therefore it is something to consider also.
The final decision could be based on the type of cheesecake that you are creating and the ingredients included.
Many cheesecakes, even though they are made in a slightly different way, have the same basic ingredients. But, different types of cheesecakes are made slightly differently.
Consider it this way, you have Roman, New York, Philadelphia, and Classic Cheesecake. It’s not even counting all the cheesecakes available there. There are many more. This is only to provide one example of the many possibilities.
And did you mention the many toppings? The topping and the way you’d like it to decorate your cheesecake might be of importantance to you.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!