Cheesecake: Difference between revisions

Cheesecake
	New York–style cheesecake with strawberries
Type	Various
Course	Dessert (predominantly) Savoury (eg. smoked salmon cheesecake)
Place of origin	Ancient Greece
Main ingredients	Cream cheese, sugar, pie crust (graham cracker crust, pastry, or sponge cake)
	Cookbook: Cheesecake; Media: Cheesecake;

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Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.^[1] Cheesecake may be baked or unbaked, and is usually served chilled.

Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

History

Making a crustless cheesecake (video)

An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece.^[2] The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—plakountopoiikon sungramma).^[3] The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta.^[4]^[5]^[6] Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.^[7]

A more modern version called a sambocade, made with elderflower and rose water, is found in Forme of Cury, an English cookbook from 1390.^[8]^[9] On this basis, the English chef Heston Blumenthal argues that cheesecake is an English invention.^[10]

The English name cheesecake has been used only since the 15th century,^[11] and the cheesecake did not evolve into its modern form until somewhere around the 18th century. Europeans began removing yeast and adding beaten eggs to the cheesecake instead. With the overpowering yeast flavor gone, the result tasted more like a dessert treat.^[12] The early 19th-century cheesecake recipes in A New System of Domestic Cookery by Maria Rundell are made with cheese curd and fresh butter. One version is thickened with blanched almonds, eggs and cream, and the cakes may have included currants, brandy, raisin wine, nutmeg and orange flower water.

Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, was searching for a way to recreate the soft, French cheese Neufchâtel. He discovered a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.^[13]

Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States.^[8]

Culinary classification

Modern cheesecake is not usually classified as an actual "cake", despite the name (compare with Boston cream "pie").^[14]^[15] Some people classify it as a torte due to the usage of many eggs, which are the sole source of leavening, as a key factor.^[16]^[17] Others find compelling evidence that it is a custard pie,^[15]^[18] based on the overall structure, with the separate crust, the soft filling, and the absence of flour.^[19]^{[failed verification]}^[20] Other sources identify it as a flan, or tart.^[14]^[15]^[21]

Smoked salmon cheesecake is a savoury form, containing smoked salmon.^[22] It is most frequently served as an appetizer or a buffet item.^[23]^[24] A smoked salmon cheesecake was a prize-winning recipe in 1996 in Better Homes and Gardens' Prize Tested Recipe Contest. The recipe called for the use of Swiss cheese along with the more usual (for cheesecakes) ricotta.^[25]

National varieties

Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Some do not have a crust or base. Cheesecake comes in a variety of styles based on region:

Africa

One popular variant of cheesecake in South Africa is made with whipped cream, cream cheese, gelatin for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with Amarula liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in British South African communities.^[26]

Asia

Japanese cheesecake, or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to chiffon cake.^[27] No-bake cheesecakes are known as rare cheesecake (Japanese: レアチーズケーキ).^[28]

The most prominent version of cheesecake in the Philippines is ube cheesecake. It is made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar, and butter). It can be prepared baked or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.^[29]^[30]^[31]

Europe

Basque cheesecake, composed of burnt custard and no crust, was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain.^[32]^[33] It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson.^[33] The Spanish chef Nieves Barragán Mohacho serves hers with a liquorice sauce, which Lawson included in her recipe.^[32] In 2021, Basque cheesecake was widely shared on Instagram and became "ubiquitous" in the UK.^[32] In 2023, the British restaurant critic Jay Rayner complained that Basque cheesecake had become overabundant in London.^[34]

Crostata di ricotta is a traditional Italian baked cheesecake made with ricotta cheese, chocolate chips and eggs.^[35] Many cakes and desserts are filled with ricotta, like cassata Siciliana and pastiera Napoletana.^{[citation needed]} The Krakow cheesecake ("sernik Krakowski") is a baked variety that uses quark or cottage cheese.^[36]^[37] Swiss Chäschüechli (ramequin in French-speaking parts of the country) are small cheesecake tartlets, savory rather than sweet.^[38]^[39]

North America

The United States has several different recipes for cheesecake and this usually depends on the region in which the cake is baked, as well as the cultural background of the person baking it.^[40]

Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.^[41]

New York–style or Jewish-style cheesecake uses a cream cheese base. Gil Marks traces the origin of the New York-style or Jewish cheesecake in Ashkenazi Jewish cuisine to the 1930s, made famous in such establishments as Reuben's Restaurant and kosher-style Jewish deli Lindy's, opened by German-Jewish immigrant Leo Lindermann in 1921.^[42]^[43]^[44] Earlier cheese pie recipes called for cottage cheese.^[45] Cream cheese was invented in 1872 and made its way into American Jewish cuisine by 1929 according to Arnold Reuben, owner of the namesake restaurant, who claims credit for the recipe (as well as the Reuben sandwich) and is said to have won an award at the 1929 World's Fair in Barcelona. ^[43]^[46] Junior's, established by Harry Rosen in 1950, is another NY Jewish establishment famous for New York-style cheesecake.^[42]^[47] Jewish baker in Decatur, Illinois Charles W. Lubin created the Sara Lee brand of supermarket cheesecakes and expanded into other cakes such as coffee cake, being sold in 48 states.^[48]

References

^ Ferguson Plarre Bakehouses. "A History of Cheesecakes". www.fergusonplarre.com.au. Archived from the original on 2013-11-24. Retrieved 2008-10-12.
^ Dana Bovbjerg, Jeremy Iggers, The Joy of Cheesecake, Barron's Educational Series, 1989
^ Callimachus, ap. Athen, xiv. p. 643, e
^ Cato the Elder, De Agri Cultura, paragraphs 75 and 76. Available in English on-line at: University of Chicago: Penelope (Note: The "leaves" mentioned in Cato's recipe are bay leaves.)
^ "Cato's 'De Agricultura': Recipes". www.novaroma.org. Retrieved 2008-10-12.
^ "Cato's 'De Agricultura': Recipes".
^ "A Bit of Food History: Cheesecake" (PDF). www.culinaryschools.com. Retrieved 2008-10-12.
^ ^a ^b Wilson, C. (2002). "Cheesecakes, Junkets, and Syllabubs". Gastronomica. 2 (4): 19. doi:10.1525/gfc.2002.2.4.19.
^ Pegge, Samuel (2014-12-11). The Forme of Cury, a Roll of Ancient English Cookery. Cambridge University Press. ISBN 978-1-108-07620-3.
^ Heston Blumenthal (2013). Historic Heston. Bloomsbury. p. 35. ISBN 978-1-4088-0441-4.
^ John., Ayto (2002). An A-Z of food and drink. Ayto, John. Oxford: Oxford University Press. ISBN 0192803522. OCLC 48932542.
^ "The Rich History of a Favorite Dessert". Cheesecake.com. Retrieved 2019-01-09.
^ Stradley, Linda; Brenda (2015-05-26). "Cheesecake History". What's Cooking America. Retrieved 2023-07-15.
^ ^a ^b Davidson, Alan (2006-09-21). The Oxford Companion to Food. OUP Oxford. p. 162. ISBN 978-0-19-280681-9.
^ ^a ^b ^c Rosner, Helen (2017-03-02). "Sorry, Cheesecake Is Not Cake". Eater. Retrieved 2023-11-29.
^ "New York Style Cheesecake – No water bath required!". Chez Grenier. 2021-03-06. Retrieved 2023-11-29.
^ Womack, Cassie (2022-12-27). "Tart Vs. Torte: What's The Difference?". Tasting Table. Retrieved 2023-11-29.
^ Roufs, Timothy G.; Roufs, Kathleen Smyth (2014-07-29). Sweet Treats around the World: An Encyclopedia of Food and Culture. Bloomsbury Publishing USA. ISBN 979-8-216-15204-0. Some consider baked cheesecake a cake, some a tart, some even a custard pie. Alan Davidson weighs in on the side of cheesecake being a tart, "a flat, baked item consisting of a base of pastry, or occasionally some other flour preparation, with a sweet or savoury topping not covered with a pastry lid".
^ Beranbaum, Rose Levy (1988). The cake bible (1st ed.). New York: William Morrow Cookbooks. p. 80. ISBN 978-0-688-04402-2.
^ Ngo, Hope (2023-01-17). "The Reason Cheesecake Isn't Technically Cake". Tasting Table. Retrieved 2023-11-29.
^ Bender, David A. (2014-01-23). A Dictionary of Food and Nutrition. Oxford University Press. ISBN 978-0-19-251842-2. cheesecake: A flan or tart filled with curd or cream cheese.
^ Ann Kask, Salmon Cookery: From the Salmon Capital of the World, pp.20-21, Firstchoicebooks, 2002 ISBN 0919537588.
^ Carol Fenster, 1,000 Gluten-Free Recipes, p.144, John Wiley & Sons, 2008 ISBN 0470067802.
^ Susan & Enzo Ardovini, Cooking at the Cafe with Sue, p.93, Devanis Publishing, 2008 ISBN 0615233635.
^ Fuller, Kristi M., ed. (2003). Prizewinning Recipes : 200 of the Best Dishes from Better Homes and Gardens Prize Tested Recipe Contest. Meredith Books. pp. 34–35. ISBN 9780696218552.
^ "A South African Favourite: Amarula Cheesecake". The International Hotel School. August 2014. Archived from the original on 2015-02-12. Retrieved 2015-01-01.
^ Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?" – via www.telegraph.co.uk.
^ Yoshizuka, Setsuko (2021-05-19). "Try This Japanese-Style Rare "No-Bake" Cheesecake With Yogurt". The Spruce Eats. Archived from the original on 2018-08-08. Retrieved 2021-01-30.
^ "Ube Cheesecake". The Peach Kitchen. 5 February 2015. Retrieved 7 July 2019.
^ "Creamy and Luscious Ube Cheesecake". Woman Scribbles. Retrieved 7 July 2019.
^ "Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)". The Unlikely Baker. 19 October 2018. Retrieved 7 July 2019.
^ ^a ^b ^c Turnbull, Tony (2023-11-17). "Basque cheesecake: the pudding that broke the internet". The Times. ISSN 0140-0460. Retrieved 2023-11-17.
^ ^a ^b Cloake, Felicity (2021-12-01). "How to make the perfect Basque cheesecake – recipe". The Guardian. Retrieved 2022-09-10.
^ Rayner, Jay (2023-06-18). "La Gamba, London: 'A pleasing take on the Spanish repertoire' – restaurant review". The Guardian. ISSN 0261-3077. Retrieved 2023-06-20.
^ Bressanin, Anna (9 June 2023). "The Italian tart that tricked the Pope". BBC. Retrieved 3 April 2024.
^ "Krakow-style cheesecake (sernik Krakowski)". SBS Food.
^ "Sernik – Desserts of the World – Maverick Baking". September 4, 2022.
^ "Chäschüechli". The Helvetic Kitchen. 20 August 2021.
^ Schumacher, Boris; Schumacher, Oliver (2019). Wie Familie halt so isst: Das ehrliche Friends & Family Kochbuch. Omnino. pp. 308–9. ISBN 9783958941076.
^ Mitchell, Russ (21 November 2010). "Say Cheesecake!". CBS News. Retrieved 17 December 2010.
^ Krause, Andrew (2006). "Different Types of Cheesecake". FoodEditorials Snacks Guide.
^ ^a ^b Smith, Andrew F. (2013-11-26). New York City: A Food Biography. Rowman & Littlefield. ISBN 978-1-4422-2713-2.
^ ^a ^b Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
^ Schwartz, Arthur R. (2008). Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited. Ten Speed Press. ISBN 978-1-58008-898-5.
^ Miller, Leslie F. (2009-04-14). Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt. Simon and Schuster. ISBN 978-1-4165-9197-9.
^ Byrn, Anne (2016-09-06). American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes. Rodale. ISBN 978-1-62336-543-1.
^ Rosen, Alan (2007). Junior's Cheesecake Cookbook. Taunton Press.
^ Denker, Joel (2007-01-01). The World on a Plate: A Tour Through the History of America's Ethnic Cuisine. U of Nebraska Press. ISBN 978-0-8032-6014-6.

[1] Ferguson Plarre Bakehouses. "A History of Cheesecakes". www.fergusonplarre.com.au. Archived from the original on 2013-11-24. Retrieved 2008-10-12.

[2] Dana Bovbjerg, Jeremy Iggers, The Joy of Cheesecake, Barron's Educational Series, 1989

[3] Callimachus, ap. Athen, xiv. p. 643, e

[4] Cato the Elder, De Agri Cultura, paragraphs 75 and 76. Available in English on-line at: University of Chicago: Penelope (Note: The "leaves" mentioned in Cato's recipe are bay leaves.)

[5] "Cato's 'De Agricultura': Recipes". www.novaroma.org. Retrieved 2008-10-12.

[6] "Cato's 'De Agricultura': Recipes".

[7] "A Bit of Food History: Cheesecake" (PDF). www.culinaryschools.com. Retrieved 2008-10-12.

[j1-8] Wilson, C. (2002). "Cheesecakes, Junkets, and Syllabubs". Gastronomica. 2 (4): 19. doi:10.1525/gfc.2002.2.4.19.

[The_Forme_of_Curry-9] Pegge, Samuel (2014-12-11). The Forme of Cury, a Roll of Ancient English Cookery. Cambridge University Press. ISBN 978-1-108-07620-3.

[Blumenthal2013-10] Heston Blumenthal (2013). Historic Heston. Bloomsbury. p. 35. ISBN 978-1-4088-0441-4.

[11] John., Ayto (2002). An A-Z of food and drink. Ayto, John. Oxford: Oxford University Press. ISBN 0192803522. OCLC 48932542.

[12] "The Rich History of a Favorite Dessert". Cheesecake.com. Retrieved 2019-01-09.

[13] Stradley, Linda; Brenda (2015-05-26). "Cheesecake History". What's Cooking America. Retrieved 2023-07-15.

[:2-14] Davidson, Alan (2006-09-21). The Oxford Companion to Food. OUP Oxford. p. 162. ISBN 978-0-19-280681-9.

[:3-15] Rosner, Helen (2017-03-02). "Sorry, Cheesecake Is Not Cake". Eater. Retrieved 2023-11-29.

[16] "New York Style Cheesecake – No water bath required!". Chez Grenier. 2021-03-06. Retrieved 2023-11-29.

[17] Womack, Cassie (2022-12-27). "Tart Vs. Torte: What's The Difference?". Tasting Table. Retrieved 2023-11-29.

[18] Roufs, Timothy G.; Roufs, Kathleen Smyth (2014-07-29). Sweet Treats around the World: An Encyclopedia of Food and Culture. Bloomsbury Publishing USA. ISBN 979-8-216-15204-0. Some consider baked cheesecake a cake, some a tart, some even a custard pie. Alan Davidson weighs in on the side of cheesecake being a tart, "a flat, baked item consisting of a base of pastry, or occasionally some other flour preparation, with a sweet or savoury topping not covered with a pastry lid".

[19] Beranbaum, Rose Levy (1988). The cake bible (1st ed.). New York: William Morrow Cookbooks. p. 80. ISBN 978-0-688-04402-2.

[20] Ngo, Hope (2023-01-17). "The Reason Cheesecake Isn't Technically Cake". Tasting Table. Retrieved 2023-11-29.

[21] Bender, David A. (2014-01-23). A Dictionary of Food and Nutrition. Oxford University Press. ISBN 978-0-19-251842-2. cheesecake: A flan or tart filled with curd or cream cheese.

[22] Ann Kask, Salmon Cookery: From the Salmon Capital of the World, pp.20-21, Firstchoicebooks, 2002 ISBN 0919537588.

[23] Carol Fenster, 1,000 Gluten-Free Recipes, p.144, John Wiley & Sons, 2008 ISBN 0470067802.

[24] Susan & Enzo Ardovini, Cooking at the Cafe with Sue, p.93, Devanis Publishing, 2008 ISBN 0615233635.

[25] Fuller, Kristi M., ed. (2003). Prizewinning Recipes : 200 of the Best Dishes from Better Homes and Gardens Prize Tested Recipe Contest. Meredith Books. pp. 34–35. ISBN 9780696218552.

[26] "A South African Favourite: Amarula Cheesecake". The International Hotel School. August 2014. Archived from the original on 2015-02-12. Retrieved 2015-01-01.

[telegraph-27] Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?" – via www.telegraph.co.uk.

[28] Yoshizuka, Setsuko (2021-05-19). "Try This Japanese-Style Rare "No-Bake" Cheesecake With Yogurt". The Spruce Eats. Archived from the original on 2018-08-08. Retrieved 2021-01-30.

[tpk-29] "Ube Cheesecake". The Peach Kitchen. 5 February 2015. Retrieved 7 July 2019.

[ws-30] "Creamy and Luscious Ube Cheesecake". Woman Scribbles. Retrieved 7 July 2019.

[tub-31] "Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)". The Unlikely Baker. 19 October 2018. Retrieved 7 July 2019.

[:0-32] Turnbull, Tony (2023-11-17). "Basque cheesecake: the pudding that broke the internet". The Times. ISSN 0140-0460. Retrieved 2023-11-17.

[:1-33] Cloake, Felicity (2021-12-01). "How to make the perfect Basque cheesecake – recipe". The Guardian. Retrieved 2022-09-10.

[34] Rayner, Jay (2023-06-18). "La Gamba, London: 'A pleasing take on the Spanish repertoire' – restaurant review". The Guardian. ISSN 0261-3077. Retrieved 2023-06-20.

[35] Bressanin, Anna (9 June 2023). "The Italian tart that tricked the Pope". BBC. Retrieved 3 April 2024.

[36] "Krakow-style cheesecake (sernik Krakowski)". SBS Food.

[37] "Sernik – Desserts of the World – Maverick Baking". September 4, 2022.

[38] "Chäschüechli". The Helvetic Kitchen. 20 August 2021.

[39] Schumacher, Boris; Schumacher, Oliver (2019). Wie Familie halt so isst: Das ehrliche Friends & Family Kochbuch. Omnino. pp. 308–9. ISBN 9783958941076.

[mitchell-40] Mitchell, Russ (21 November 2010). "Say Cheesecake!". CBS News. Retrieved 17 December 2010.

[41] Krause, Andrew (2006). "Different Types of Cheesecake". FoodEditorials Snacks Guide.

[smith-42] Smith, Andrew F. (2013-11-26). New York City: A Food Biography. Rowman & Littlefield. ISBN 978-1-4422-2713-2.

[Marks-43] Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.

[44] Schwartz, Arthur R. (2008). Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited. Ten Speed Press. ISBN 978-1-58008-898-5.

[45] Miller, Leslie F. (2009-04-14). Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt. Simon and Schuster. ISBN 978-1-4165-9197-9.

[46] Byrn, Anne (2016-09-06). American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes. Rodale. ISBN 978-1-62336-543-1.

[47] Rosen, Alan (2007). Junior's Cheesecake Cookbook. Taunton Press.

[48] Denker, Joel (2007-01-01). The World on a Plate: A Tour Through the History of America's Ethnic Cuisine. U of Nebraska Press. ISBN 978-0-8032-6014-6.

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@@ Line 1: / Line 1: @@
+{{Short description|Cheese-based dessert}}
-{{other uses}}
+{{About|the dessert}}
-{{Infobox prepared food
+{{Lead too short|date=September 2024}}
+{{pp|small=yes}}
+{{Infobox food
 | name             = Cheesecake
-| image            = [[File:Baked cheesecake with raspberries and blueberries.jpg|250px]]
+| image            = Carnegie Deli Strawberry Cheesecake.jpg
-| caption          = Baked cheesecake with a strawberry, raspberries and blueberries
+| caption          = New York–style cheesecake with strawberries
 | alternate_name   =
-| country          =
+| country          = [[Ancient Greece]]
 | region           =
 | creator          =
-| course           = [[Dessert]]
+| course           = [[Dessert]] (predominantly) [[Savoury (dish)|Savoury]] (eg. smoked salmon cheesecake)
-| type             = [[Custard]] [[tart]]
+| type             = Various
 | served           =
-| main_ingredient  = [[Cheese]], pie crust ([[graham cracker crust]]), [[pastry]] or [[sponge cake]]), [[sugar]]
+| main_ingredient  = [[Cream cheese]], [[sugar]], pie crust ([[graham cracker crust]], [[pastry]], or [[sponge cake]])
 | variations       =
 | calories         =
 | other            =
 }}
-[[File:South-African Rose baked Cheese Cake.JPG|thumb|"South-African Rose" cheesecake]]
-[[File:Orange cheesecake.jpg|thumb|"No bake" cheesecake with orange jelly]]
-[[File:Baked strawberry Cheesecake.jpg|thumb|Strawberry baked cheesecake]]
-'''Cheesecake''' is a sweet dish consisting primarily of a mixture of soft, fresh [[cheese]], eggs, and sugar; often on a crust or base made from crushed [[cookies]], [[Graham cracker crust|graham crackers]], [[pastry]] or [[sponge cake]].<ref>{{cite web | url = https://www.fergusonplarre.com.au/History/Cheescakes.html | author = Ferguson Plarre Bakehouses | title = A History of Cheesecakes | publisher = www.fergusonplarre.com.au | accessdate = 2008-10-12 }}</ref> It may be [[baked]] or unbaked. Cheesecake is usually sweetened with [[sugar]] and may be flavored or topped with [[fruit]], [[whipped cream]], [[Nut (fruit)|nuts]], fruit sauce and/or [[chocolate]]. Cheesecake can be prepared in many flavors, such as [[strawberry]], [[pumpkin]], [[key lime]],  or [[toffee]].
+'''Cheesecake''' is a [[dessert]] made with a soft [[fresh cheese]] (typically [[cottage cheese]], [[cream cheese]], [[Quark (dairy product)|quark]] or [[ricotta]]), [[Egg as food|eggs]], and [[sugar]]. It may have a [[Crust (baking)|crust]] or base made from crushed [[cookies]] (or [[digestive biscuits]]), [[Graham cracker crust|graham crackers]], [[pastry]], or sometimes [[sponge cake]].<ref>{{Cite web |last=Ferguson Plarre Bakehouses |title=A History of Cheesecakes |url=https://www.fergusonplarre.com.au/History/Cheescakes.html |url-status=dead |archive-url=https://web.archive.org/web/20131124231229/http://www.fergusonplarre.com.au/History/Cheescakes.html |archive-date=2013-11-24 |access-date=2008-10-12 |publisher=www.fergusonplarre.com.au}}</ref> Cheesecake may be [[baked]] or unbaked, and is usually served chilled.
+[[Vanilla]], [[spice]]s, [[lemon]], [[chocolate]], [[pumpkin]], or other flavors may be added to the main cheese layer.  Additional flavors and visual appeal may be added by topping the finished dessert with [[fruit]], [[whipped cream]], [[Nut (fruit)|nuts]], cookies, [[fruit sauce]], [[chocolate syrup]], or other ingredients.
-Cheesecake is usually served as a dessert.
 == History ==
+[[file:Day 5 Cheese cake.webm|thumb|left|Making a crustless cheesecake (video)]]
-An ancient form of cheesecake may have been a popular dish in [[ancient Greece]] even prior to Romans' adoption of it with the conquest of Greece.<ref>Dana Bovbjerg, Jeremy Iggers, ''The Joy of Cheesecake'', Barron's Educational Series, 1989</ref> The earliest attested mention of a cheesecake is by the Greek physician [[Aegimus]], who wrote a book on the art of making cheesecakes ({{lang|grc|πλακουντοποιικόν σύγγραμμα}}—''plakountopoiikon suggramma'').<ref>[[Callimachus]], ''ap. Athen'', xiv. p. 643, e</ref><ref>[http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dplakountopoiiko%2Fs πλακουντοποιικός], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> [[Cato the Elder]]'s ''[[De Agri Cultura]]'' includes [[recipe]]s for two cakes for religious uses: ''libum'' and ''placenta''.<ref>Cato the Elder, ''De Agri Cultura'', paragraphs 75 and 76.  Available in English on-line at:  [http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html University of Chicago: Penelope]  (Note:  The "leaves" mentioned in Cato's recipe are bay leaves.)</ref><ref>{{cite web | url = http://www.novaroma.org/religio_romana/cato_recipes.html | author = | title = Cato's 'De Agricultura': Recipes | publisher = www.novaroma.org | accessdate = 2008-10-12 }}</ref> Of the two, placenta is most like most modern cheesecakes, having a crust that is separately prepared and baked.<ref>{{cite web | url = http://www.culinaryschools.com/newsletter/July%202007%20CulinarySchools.com%20Newsletter.pdf | author = www.culinaryschools.com | title = A Bit of Food History: Cheesecake | publisher = www.culinaryschools.com | accessdate = 2008-10-12 }}</ref>  It is important to note that though these early forms are called cheese cakes, they differed greatly in taste and consistency from the cheesecake that we know today.
+[[file:South-African Rose baked Cheese Cake.JPG|thumb|South African [[Rose water|rose]] cheesecake]]
+An ancient form of cheesecake may have been a popular dish in [[ancient Greece]] even prior to Romans' adoption of it with the conquest of Greece.<ref>Dana Bovbjerg, Jeremy Iggers, ''The Joy of Cheesecake'', Barron's Educational Series, 1989</ref> The earliest attested mention of a cheesecake is by the Greek physician [[Aegimus]] (5th century BCE), who wrote a book on the art of making cheesecakes ({{lang|grc|πλακουντοποιικόν σύγγραμμα}}—{{transliteration|grc|plakountopoiikon sungramma}}).<ref>[[Callimachus]], ''ap. Athen'', xiv. p. 643, e</ref> The earliest extant cheesecake recipes are found in [[Cato the Elder]]'s {{lang|la|[[De Agri Cultura]]}}, which includes [[recipe]]s for three cakes for religious uses: {{lang|la|libum}}, {{lang|la|savillum}} and {{lang|la|[[Placenta cake|placenta]]}}.<ref>Cato the Elder, ''De Agri Cultura'', paragraphs 75 and 76.  Available in English on-line at:  [https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html University of Chicago: Penelope]  (Note:  The "leaves" mentioned in Cato's recipe are bay leaves.)</ref><ref>{{Cite web |title=Cato's 'De Agricultura': Recipes |url=http://www.novaroma.org/religio_romana/cato_recipes.html |access-date=2008-10-12 |publisher=www.novaroma.org}}</ref><ref>{{Cite web |title=Cato's 'De Agricultura': Recipes |url=https://penelope.uchicago.edu/Thayer/e/roman/texts/cato/de_agricultura/e*.html}}</ref> Of the three, ''placenta cake'' is the most like modern cheesecakes: having a crust that is separately prepared and baked.<ref>{{Cite web |title=A Bit of Food History: Cheesecake |url=http://www.culinaryschools.com/newsletter/July%202007%20CulinarySchools.com%20Newsletter.pdf |access-date=2008-10-12 |publisher=www.culinaryschools.com}}</ref>
-Modern commercial American cream cheese was developed in 1872, when William Lawrence, from [[Chester, New York]], while looking for a way to recreate the soft, French cheese [[Neufchâtel (cheese)|Neufchâtel]], accidentally came up with a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.<ref>[http://whatscookingamerica.net/History/Cakes/Cheesecake.htm cheesecake History]</ref> In 1912, [[James L. Kraft|James Kraft]] developed a form of pasteurized cream cheese. Kraft acquired the Philadelphia trademark in 1928, and marketed pasteurized Philadelphia Cream Cheese which is now the most commonly used cheese for cheesecake.<ref>[http://inventors.about.com/od/cstartinventions/a/Cheesecake.htm The History of Cheesecake and Cream Cheese]</ref>
+A more modern version called a ''sambocade'', made with [[Sambucus|elderflower]] and [[rose water]], is found in ''[[Forme of Cury]]'', an English cookbook from 1390.<ref name="j1">{{Cite journal |last=Wilson |first=C. |year=2002 |title=Cheesecakes, Junkets, and Syllabubs |journal=Gastronomica |volume=2 |issue=4 |page=19 |doi=10.1525/gfc.2002.2.4.19}}</ref><ref name="The Forme of Curry">{{Cite book |last=Pegge |first=Samuel |url=https://books.google.com/books?id=S1VEBQAAQBAJ&q=sambocade |title=The Forme of Cury, a Roll of Ancient English Cookery |date=2014-12-11 |publisher=Cambridge University Press |isbn=978-1-108-07620-3 |language=en}}</ref> On this basis, the English chef [[Heston Blumenthal]] argues that cheesecake is an English invention.<ref name="Blumenthal2013">{{Cite book |last=Heston Blumenthal |url=https://books.google.com/books?id=zdHYAQAAQBAJ |title=Historic Heston |publisher=Bloomsbury |year=2013 |isbn=978-1-4088-0441-4 |page=35}}</ref>
-== Composition ==
-[[File:Almond Cheesecake.jpg|thumb|Cheesecake with cream]]
+The English name ''cheesecake'' has been used only since the 15th century,<ref>{{Cite book |last=John. |first=Ayto |url=https://archive.org/details/azoffooddrink00ayto |title=An A-Z of food and drink |date=2002 |publisher=Oxford University Press |others=Ayto, John. |isbn=0192803522 |location=Oxford |oclc=48932542 |url-access=registration}}</ref> and the cheesecake did not evolve into its modern form until somewhere around the 18th century. Europeans began removing [[Yeast (baking)|yeast]] and adding beaten eggs to the cheesecake instead. With the overpowering yeast flavor gone, the result tasted more like a [[dessert]] treat.<ref>{{Cite web |title=The Rich History of a Favorite Dessert |url=https://www.cheesecake.com/History-Of-Cheesecake.asp |access-date=2019-01-09 |publisher=Cheesecake.com}}</ref> The early 19th-century cheesecake recipes in ''[[A New System of Domestic Cookery]]'' by [[Maria Rundell]] are made with [[cheese curd]] and fresh butter. One version is thickened with [[Blanching (cooking)|blanched]] [[almonds]], eggs and cream, and the cakes may have included [[Ribes|currants]], [[brandy]], [[raisin wine]], [[nutmeg]] and [[orange flower water]].
-Almost all modern cheesecakes in the United States and Canada use [[cream cheese]]; in Italy, cheesecakes use [[ricotta]]; [[Germany]], the Netherlands and Poland use [[Quark (cheese)|quark]]. Cheesecakes are most easily baked in a leak-proof [[springform pan]], often paired with a water bath to more evenly distribute the heat.<ref>[http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cheesecakes/Cheesecakes.cfm Tips for Cheesecakes | DianasDesserts.com<!-- Bot generated title -->]</ref> Because of the high density of most cheesecakes, they continue baking for some time after removal from an oven.
+Modern commercial American [[cream cheese]] was developed in 1872, when William Lawrence, from [[Chester, Orange County, New York|Chester, New York]], was searching for a way to recreate the soft, French cheese [[Neufchâtel (cheese)|Neufchâtel]]. He discovered a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.<ref>{{Cite web |last1=Stradley |first1=Linda |last2=Brenda |date=2015-05-26 |title=Cheesecake History |url=https://whatscookingamerica.net/history/cakes/cheesecake.htm |access-date=2023-07-15 |website=What's Cooking America |language=en-US}}</ref>
-Whether baked cheesecake should be classified as a [[cake]], a [[custard]], a [[torte]], or something else is a matter of debate.
+Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or [[Graham cracker crust|graham cracker]] base. This type of cheesecake was invented in the United States.<ref name=j1/>
-The early Greeks considered it a cake. Some modern authors point to the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still others claim that the separate crust, the soft filling, and the absence of flour prove that it is a custard [[pie]].<ref>Berenbaum, Rose Levy. ''The Cake Bible''. ISBN 978-0-688-04402-2 p. 80.</ref>
-== National varieties ==
+== Culinary classification ==
+[[file:Nagoya Bar Basque cheese cake 2020-06 ac (1).jpg|thumb|Basque cheesecake]]
-Cheesecakes can be broadly categorized into two basic types: [[Baking|baked]] and unbaked. Each comes in a variety of styles determined by region:
+[[file:Tarte au fromage blanc.png|thumb|French cheesecake (''tarte au fromage'')]]
+Modern cheesecake is not usually classified as an actual "[[cake]]", despite the name (compare with [[Boston cream pie|Boston cream "pie"]]).<ref name=":2">{{Cite book |last=Davidson |first=Alan |url=https://books.google.com/books?id=bmQjAQAAIAAJ |title=The Oxford Companion to Food |date=2006-09-21 |publisher=OUP Oxford |isbn=978-0-19-280681-9 |pages=162 |language=en}}</ref><ref name=":3">{{Cite web |last=Rosner |first=Helen |date=2017-03-02 |title=Sorry, Cheesecake Is Not Cake |url=https://www.eater.com/2017/3/2/14795518/how-is-this-even-a-debate |access-date=2023-11-29 |website=Eater |language=en}}</ref> Some people classify it as a [[torte]] due to the usage of many [[Egg as food|eggs]], which are the sole source of [[leavening]], as a key factor.<ref>{{Cite web |date=2021-03-06 |title=New York Style Cheesecake – No water bath required! |url=https://chezgrenier.com/new-york-style-cheesecake/ |access-date=2023-11-29 |website=Chez Grenier |language=en-US}}</ref><ref>{{Cite web |last=Womack |first=Cassie |date=2022-12-27 |title=Tart Vs. Torte: What's The Difference? |url=https://www.tastingtable.com/1148763/tart-vs-torte-whats-the-difference/ |access-date=2023-11-29 |website=Tasting Table |language=en-US}}</ref> Others find compelling evidence that it is a [[custard pie]],<ref name=":3" /><ref>{{Cite book |last1=Roufs |first1=Timothy G. |url=https://books.google.com/books?id=K-bIEAAAQBAJ&dq=%22cheesecake%22+%22custard+pie%22&pg=PR187 |title=Sweet Treats around the World: An Encyclopedia of Food and Culture |last2=Roufs |first2=Kathleen Smyth |date=2014-07-29 |publisher=Bloomsbury Publishing USA |isbn=979-8-216-15204-0 |language=en |quote=Some consider baked cheesecake a cake, some a tart, some even a custard pie. Alan Davidson weighs in on the side of cheesecake being a tart, "a flat, baked item consisting of a base of pastry, or occasionally some other flour preparation, with a sweet or savoury topping not covered with a pastry lid".}}</ref> based on the overall structure, with the separate crust, the soft filling, and the absence of flour.<ref>{{Cite book |last=Beranbaum |first=Rose Levy |title=The cake bible |publisher=William Morrow Cookbooks |year=1988 |isbn=978-0-688-04402-2 |edition=1st |location=New York |pages=80 |language=en}}</ref>{{failed verification|date=August 2022}}<ref>{{Cite web |last=Ngo |first=Hope |date=2023-01-17 |title=The Reason Cheesecake Isn't Technically Cake |url=https://www.tastingtable.com/1169377/the-reason-cheesecake-isnt-technically-cake/ |access-date=2023-11-29 |website=Tasting Table |language=en-US}}</ref>  Other sources identify it as a [[Flan (pie)|flan]], or [[tart]].<ref name=":2" /><ref name=":3" /><ref>{{Cite book |last=Bender |first=David A. |url=https://books.google.com/books?id=OlExDwAAQBAJ |title=A Dictionary of Food and Nutrition |date=2014-01-23 |publisher=Oxford University Press |isbn=978-0-19-251842-2 |language=en |quote=cheesecake:  A flan or tart filled with curd or cream cheese.}}</ref>
-=== United Kingdom and Ireland ===
-In the [[United Kingdom]] and [[Republic of Ireland|Ireland]], cheesecake is typically made with a base of crushed, buttered [[biscuits]] and often topped with a fruit [[compote]]. The most common commercial varieties are [[black cherry]], [[blackcurrant]], [[strawberry]], [[passionfruit]], [[raspberry]], and [[lemon curd]]. The usual filling is a mixture of cream cheese, sugar and cream{{citation needed|date=April 2013}} and it is not baked, but refrigerated. Gelatine (sometimes in the form of fruit-flavored dessert [[Gelatin dessert|jelly]]{{citation needed|date=April 2013}}) may also be mixed in with the cheese/cream mixture to keep the filling firm. Cheesecake is a popular menu item in coffee shops and pubs{{citation needed|date=April 2013}}, and there has been a proliferation of more esoteric varieties{{citation needed|date=April 2013}}, such as [[Jaffa Cake]], [[banoffee]] flavor, [[coffee]], [[tea]], chocolate, [[Irish cream]], [[white chocolate]] and even [[marshmallow]].  Savory [[smoked salmon cheesecake]] is made in Scotland.
+Smoked salmon cheesecake is a savoury form, containing [[smoked salmon]].<ref>Ann Kask, ''Salmon Cookery: From the Salmon Capital of the World'', pp.20-21, Firstchoicebooks, 2002 {{ISBN|0919537588}}.</ref>  It is most frequently served as an appetizer or a buffet item.<ref>Carol Fenster, ''1,000 Gluten-Free Recipes'', p.144, John Wiley & Sons, 2008 {{ISBN|0470067802}}.</ref><ref>Susan & Enzo Ardovini, ''Cooking at the Cafe with Sue'', p.93, Devanis Publishing, 2008 {{ISBN|0615233635}}.</ref> A smoked salmon cheesecake was a prize-winning recipe in 1996 in [[Better Homes and Gardens (magazine)|''Better Homes and Gardens'']]' Prize Tested Recipe Contest.  The recipe called for the use of [[Swiss cheese (North America)|Swiss cheese]] along with the more usual (for cheesecakes) [[ricotta]].<ref>{{Cite book |url=https://archive.org/details/prizewinningreci0000unse/page/34/mode/2up |title=Prizewinning Recipes : 200 of the Best Dishes from Better Homes and Gardens Prize Tested Recipe Contest |publisher=Meredith Books |year=2003 |isbn=9780696218552 |editor-last=Fuller |editor-first=Kristi M. |pages=34–35 |language=EN}}</ref>
-=== North America ===
-[[File:Cheesecake on a stick.jpg|thumb|A slice of cheesecake covered with chocolate and served on a stick]]
-[[File:Carnegie Deli Strawberry Cheesecake.jpg|thumb|New York style cheesecake with strawberries]]
+== National varieties ==
-[[North America]] has several different recipes for cheesecake and this usually depends on the region in which the cake was baked, as well as the cultural background of the person baking it.<ref name="mitchell">{{cite news | last = Mitchell | first = Russ | title = Say Cheesecake! | url = http://www.cbsnews.com/stories/2010/11/18/sunday/main7067769.shtml | accessdate = 17 December 2010 | newspaper = CBS News | date = 21 November 2010 }}</ref> These cheesecakes are typically baked before serving.
+[[file:Oberkrämer 23.05.2015 13-21-03.JPG|thumb|left|German cheesecake (''Käsekuchen'')]]
+[[file:Plăcintă cu brânză.jpg|thumb|Romanian cheesecake]]
+[[file:Japanese no-bake cheesecake.jpg|thumb|Japanese no-bake cheesecake with strawberry sauce]]
+Cheesecakes can be broadly categorized into two basic types: [[Baking|baked]] and unbaked. Some do not have a crust or base. Cheesecake comes in a variety of styles based on region:
-Usually, cheesecake is made from [[cream cheese]], [[Egg (food)|eggs]] and egg yolks to add a richness and a smooth consistency. It is baked in a special {{convert|13|-|15|cm|adj=on|sp=us}} tall [[springform]] pan in many [[restaurants]]. Some recipes use [[cottage cheese]] and [[lemon]] for distinct texture and flavor or add a drizzle of [[chocolate]] or [[strawberry]] sauce to the basic recipe.
+=== Africa ===
-* [[New York]]-style cheesecake relies upon heavy [[cream]] or [[sour cream]].  The typical New York cheesecake is rich and has a dense, smooth and creamy consistency.<ref>[http://www.joyofbaking.com/Cheesecake.html NY Cheese Cake Recipe & Video - Joyofbaking.com *Video Recipe*<!-- Bot generated title -->]</ref> Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with [[vanilla extract]] and sugar and replaced in the oven, so that it is twice-baked.
-* [[Pennsylvania Dutch]]-style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer's cheese.
-* [[Philadelphia]]-style cheesecake is lighter in texture, yet richer in flavor than New York–style cheesecake.
-* [[Farmer cheese]] cheesecake is the contemporary implementation for the traditional use of baking to preserve fresh cheese, and is often baked in a cake form along with fresh fruit like a tart.
-* Country-style cheesecake uses [[buttermilk]] to produce a firm texture while increasing acidity to extend shelf life.
-* [[Cheesecake Kludys]] is a semi-sweet, semi-famous Pittsburgh delicacy. Usually served with something fruity to add a sweetness.
-* [[Chicago Style]] cheesecakes are firm on the outside, and have a soft and creamy texture on the inside. They are popular in Chicago.<ref>Krause, Andrew (2006). "Different Types of Cheesecake".</ref>
+One popular variant of cheesecake in [[South Africa]] is made with whipped cream, cream cheese, [[gelatin]] for the filling, and a buttered [[digestive biscuit]] crust. It is not baked, and is sometimes made with [[Amarula]] liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in [[British South African|British South African communities]].<ref>{{Cite web |date=August 2014 |title=A South African Favourite: Amarula Cheesecake |url=https://www.hotelschool.co.za/2014/08/south-african-favourite-amarula-cheesecake |url-status=dead |archive-url=https://web.archive.org/web/20150212003404/https://www.hotelschool.co.za/2014/08/south-african-favourite-amarula-cheesecake |archive-date=2015-02-12 |access-date=2015-01-01 |website=The International Hotel School}}</ref>
-In the United States, July 30 has been unofficially declared "National Cheesecake Day".<ref>[http://www.holidayinsights.com/moreholidays/July/cheesecakeday.htm Holiday Insights] Retrieved July 30, 2009</ref>
+=== Asia ===
-Savory cheesecakes are also made, often for an [[hors d'oeuvre]] or served with accompanying [[salad]]s.
+[[Japanese cheesecake]], or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to [[chiffon cake]].<ref name="telegraph">{{Cite web |last=Williamson |first=Olivia |date=3 September 2015 |title=3 ingredient cotton cheesecake: why all the hype? |url=https://www.telegraph.co.uk/foodanddrink/11837730/3-ingredient-cotton-cheesecake-recipe-put-to-the-test.html |via=www.telegraph.co.uk}}</ref> No-bake cheesecakes are known as ''rare cheesecake'' (Japanese: レアチーズケーキ).<ref>{{Cite web |last=Yoshizuka |first=Setsuko |date=2021-05-19 |title=Try This Japanese-Style Rare "No-Bake" Cheesecake With Yogurt |url=https://www.thespruceeats.com/rare-cheesecake-2031083 |url-status=live |archive-url=https://web.archive.org/web/20180808203052/https://www.thespruceeats.com/rare-cheesecake-2031083 |archive-date=2018-08-08 |access-date=2021-01-30 |website=The Spruce Eats |language=en}}</ref>
-=== Europe ===
-[[File:Käsekuchen.JPG|thumb|[[German cuisine|German]]-style cheesecake (Käsekuchen) uses [[Quark (cheese)|quark]]]]
-[[File:Bavarian-Cheesecake.gif|thumb|Baked cheesecake]]
-[[File:0stkaka.jpg|thumb|Swedish ''[[Ostkaka]]'']]
-[[File:Polish cheesecake.jpg|thumb|Polish cheesecake (''sernik'')]]
+The most prominent version of cheesecake in the [[Philippines]] is [[ube cheesecake]]. It is made with a base of crushed [[graham cracker]]s and an upper layer of cream cheese and ''[[ube halaya]]'' (mashed [[purple yam]] with milk, sugar, and butter). It can be prepared baked or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.<ref name="tpk">{{Cite web |date=5 February 2015 |title=Ube Cheesecake |url=https://www.thepeachkitchen.com/2015/02/ube-cheesecake/ |access-date=7 July 2019 |website=The Peach Kitchen}}</ref><ref name="ws">{{Cite web |title=Creamy and Luscious Ube Cheesecake |url=https://www.womanscribbles.net/ube-cheesecake/ |access-date=7 July 2019 |website=Woman Scribbles}}</ref><ref name="tub">{{Cite web |date=19 October 2018 |title=Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video) |url=https://theunlikelybaker.com/ube-cheesecake-video/ |access-date=7 July 2019 |website=The Unlikely Baker}}</ref>
-; Germany: [[German cuisine|German]]-style cheesecake (''Käsekuchen'', ''Quarkkuchen'', ''Matzkuchen''; ''Topfenkuchen'' in Austria) uses quark. The ''Käsesahnetorte'' (cheese cream [[tart]]) adds cream and is not baked. This recipe is sometimes translated into English using rennet-based [[cottage cheese]], but a true ''Quarkkuchen'' uses quark cheese made from sour milk. Quark is used for the famous German or Bavarian Baked Cheesecake.
-; Bulgaria: [[Bulgarian cuisine|Bulgarian]]-style cheesecake uses [[cream cheese]] in a New York–style filling and [[Smetana (cream)|smetana]] for a top layer. Often, ground nuts are added to the crust mixture.
-; Italy: [[Ancient Roman cuisine|Ancient Roman]]-style cheesecake uses [[honey]] and a [[ricotta]]-like cheese along with flour and is traditionally shaped into loaves. Some recipes call for [[Bay leaf|bay leaves]], which may have been used as a preservative.{{Citation needed|date=November 2008}} [[Italian cuisine|Italian]]-style cheesecake uses ricotta or [[mascarpone]] cheese, sugar, [[vanilla]] extract, and sometimes [[barley]] flakes. This type of cheesecake is typically drier than American styles. Often, small bits of candied fruit are added.{{Citation needed|date=April 2011}}
-; France: [[French cuisine|French]]-style cheesecakes are very light, feature gelatin as a binding ingredient, and are typically only 3 to 5&nbsp;cm (1 to 2&nbsp;inches) high. This variety gets its light texture and flavor from [[Neufchâtel (cheese)|Neufchâtel cheese]].
-; Sweden: [[Swedish cuisine|Swedish]]-style cheesecake differs greatly from other cheese cakes. A Swedish cheesecake is not layered and is traditionally produced by adding [[rennet]] to milk and letting the [[casein]] coagulate. It is then baked in an [[oven]] and served warm. Since the process of curdling milk is somewhat complicated, alternative recipes intended for home cooking instead use cottage cheese as a base to simulate the texture of the dessert. Swedish-style cheesecake is traditionally served with [[jam]] and [[whipped cream]] or [[ice cream]]. There are two different types of Swedish cheesecake, from different regions in Sweden. To avoid confusion with other cheesecakes, Swedish cheesecake is usually called [[ostkaka]], its [[Swedish language|Swedish]] name.
-; The Netherlands and Belgium: [[Netherlands|Dutch]]/[[Belgium|Belgian]]-style cheesecakes are typically flavored with fruit or melted bittersweet chocolate, and are generally made with quark and are not baked. Belgian cheesecake also includes a ''[[speculaas]]'' crust (''speculaas'' is a traditional Dutch-Belgian biscuit).
-; Poland: [[List of Polish cuisine dishes#Dessert|Polish]] ''sernik'' (cheesecake), one of the most popular desserts in Poland, is made primarily using [[twaróg]], a type of fresh cheese.
-; Greece: In Greece the cheese cake is made since ancient roman times and is traditionally made of [[mizithra]]. There are many regional variants of the ''mizithropita''. This traditional context is often not known, and media influence make many Greeks think that it is an American delicacy and call it ''cheezz cake''.
-=== South America ===
+=== Europe ===
+Basque cheesecake, composed of burnt custard and no crust, was created in 1990 by Santiago Rivera of the La Viña restaurant in the [[Basque Country (autonomous community)|Basque Country]], Spain.<ref name=":0">{{Cite news |last=Turnbull |first=Tony |date=2023-11-17 |title=Basque cheesecake: the pudding that broke the internet |url=https://www.thetimes.co.uk/article/basque-cheesecake-the-pudding-that-broke-the-internet-gm5x3bckp |access-date=2023-11-17 |work=[[The Times]] |language=en |issn=0140-0460}}</ref><ref name=":1">{{Cite web |last=Cloake |first=Felicity |author-link=Felicity Cloake |date=2021-12-01 |title=How to make the perfect Basque cheesecake – recipe |url=https://www.theguardian.com/food/2021/dec/01/how-to-make-the-perfect-basque-cheesecake-recipe-felicity-cloake |access-date=2022-09-10 |website=[[The Guardian]] |language=en}}</ref> It achieved popularity online in the 2010s, helped by a recipe published by the British food writer [[Nigella Lawson]].<ref name=":1" /> The Spanish chef [[Nieves Barragán Mohacho]] serves hers with a liquorice sauce, which Lawson included in her recipe.<ref name=":0" /> In 2021, Basque cheesecake was widely shared on [[Instagram]] and became "ubiquitous" in the UK.<ref name=":0" /> In 2023, the British restaurant critic [[Jay Rayner]] complained that Basque cheesecake had become overabundant in London.<ref>{{Cite news |last=Rayner |first=Jay |author-link=Jay Rayner |date=2023-06-18 |title=La Gamba, London: 'A pleasing take on the Spanish repertoire' – restaurant review |url=https://www.theguardian.com/food/2023/jun/18/la-gamba-london-a-pleasing-take-on-the-spanish-repertoire-restaurant-review |access-date=2023-06-20 |work=[[The Guardian]] |language=en-GB |issn=0261-3077}}</ref>
-; Brazil: [[Brazil]]ian-style cheesecake is made with cream cheese and [[condensed milk]], with the addition of gelatin and/or ricotta cheese. [[Mulberry]] jam is a common choice for the top layer, as well as strawberry, raspberry or [[guava]] (''goiabada)''.
-; Argentina: In Argentina, cheesecake is usually served with strawberry or another berry marmalade on top.
-;Colombia: [[Colombian cuisine|Colombian]] cheesecake uses honey or [[panela]] and [[cuajada]] (curd) mixed with wheat or maize flour. Sometimes it is served with strawberry, blackberry or [[Physalis peruviana|uchuva]] jam; rarely it is served with boiled figs. It is a quite popular dessert in the central East Andes region.
+[[Crostata]] di ricotta is a traditional Italian baked cheesecake made with [[ricotta]] cheese, chocolate chips and eggs.<ref>{{Cite news |last=Bressanin |first=Anna |date=9 June 2023 |title=The Italian tart that tricked the Pope |url=https://www.bbc.com/travel/article/20230608-the-italian-tart-that-tricked-the-pope |access-date=3 April 2024 |publisher=BBC}}</ref> Many cakes and desserts are filled with ricotta, like [[cassata]] Siciliana and [[pastiera]] Napoletana.{{Cn|date=October 2024}} The Krakow cheesecake ("sernik Krakowski") is a baked variety that uses [[Quark (dairy product)|quark]] or [[cottage cheese]].<ref>{{Cite web |title=Krakow-style cheesecake (sernik Krakowski) |url=https://www.sbs.com.au/food/recipe/krakow-style-cheesecake-sernik-krakowski/ooouug7aa |website=SBS Food}}</ref><ref>{{Cite web |date=September 4, 2022 |title=Sernik – Desserts of the World – Maverick Baking |url=https://maverickbaking.com/sernik-desserts-of-the-world/}}</ref> Swiss ''Chäschüechli'' (''ramequin'' in French-speaking parts of the country) are small cheesecake tartlets, savory rather than sweet.<ref>{{Cite web |date=20 August 2021 |title=Chäschüechli |url=https://www.helvetickitchen.com/recipes/chaschuechli |website=The Helvetic Kitchen}}</ref><ref>{{Cite book |last1=Schumacher |first1=Boris |url=https://books.google.com/books?id=ACxTEAAAQBAJ&pg=PT308 |title=Wie Familie halt so isst: Das ehrliche Friends & Family Kochbuch |last2=Schumacher |first2=Oliver |publisher=Omnino |year=2019 |isbn=9783958941076 |pages=308–9}}</ref>
-=== Asia ===
-[[Asian cuisine|Asian-style]] cheesecake flavors include [[matcha]] (powdered Japanese green tea), [[lychee]] and [[mango]]. Asian-style cheesecakes are also lighter in flavor, and are sometimes light and spongy in texture. Compared to its counterparts, it is also considerably less sweet.
+=== North America ===
-; Japan: [[Japanese cuisine|Japanese]]-style cheesecake relies upon the [[emulsification]] of [[cornstarch]] and eggs to make a smooth [[flan]]-like texture and almost [[plasticine]] appearance.
+The United States has several different recipes for cheesecake and this usually depends on the region in which the cake is baked, as well as the cultural background of the person baking it.<ref name="mitchell">{{Cite news |last=Mitchell |first=Russ |date=21 November 2010 |title=Say Cheesecake! |url=https://www.cbsnews.com/news/say-cheesecake/ |access-date=17 December 2010 |work=CBS News}}</ref>
-=== Australia ===
+Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.<ref>{{Cite web |last=Krause |first=Andrew |year=2006 |title=Different Types of Cheesecake |url=https://www.streetdirectory.com/food_editorials/snacks/cheese/different_types_of_cheesecakes.html |publisher=FoodEditorials Snacks Guide}}</ref>
-Australian cheesecakes are typically unbaked.{{citation needed|date=August 2012}} Common flavors include passionfruit, chocolate, raspberry, lemon, caramel and vanilla.
+New York–style or Jewish-style cheesecake uses a [[cream cheese]] base. [[Gil Marks]] traces the origin of the New York-style or Jewish cheesecake in [[Ashkenazi Jewish cuisine]] to the 1930s, made famous in such establishments as [[Reuben's Restaurant]] and [[kosher-style]] [[Jewish deli]] [[Lindy's]], opened by German-Jewish immigrant Leo Lindermann in 1921.<ref name="smith">{{Cite book |last=Smith |first=Andrew F. |url=https://books.google.com/books?id=tnJBAgAAQBAJ&dq=%22reuben%22+cheesecake&pg=PA172 |title=New York City: A Food Biography |date=2013-11-26 |publisher=Rowman & Littlefield |isbn=978-1-4422-2713-2 |language=en}}</ref><ref name="Marks">{{Cite book |last=Marks |first=Gil |url=https://books.google.com/books?id=gFK_yx7Ps7cC&dq=%22reuben%22+cheesecake&pg=PT392 |title=Encyclopedia of Jewish Food |date=2010-11-17 |publisher=HMH |isbn=978-0-544-18631-6 |language=en}}</ref><ref>{{Cite book |last=Schwartz |first=Arthur R. |url=https://books.google.com/books?id=BmNqfU1lduwC&dq=%22reuben%22+cheesecake&pg=PA245 |title=Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited |date=2008 |publisher=Ten Speed Press |isbn=978-1-58008-898-5 |language=en}}</ref> Earlier cheese pie recipes called for [[cottage cheese]].<ref>{{Cite book |last=Miller |first=Leslie F. |url=https://books.google.com/books?id=Xspp12gCb24C&dq=%22reuben%22+cheesecake&pg=PA273 |title=Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt |date=2009-04-14 |publisher=Simon and Schuster |isbn=978-1-4165-9197-9 |language=en}}</ref> Cream cheese was invented in 1872 and made its way into [[American Jewish cuisine]] by 1929 according to Arnold Reuben, owner of the namesake restaurant, who claims credit for the recipe (as well as the Reuben sandwich) and is said to have won an award at the 1929 World's Fair in Barcelona. <ref name="Marks"/><ref>{{Cite book |last=Byrn |first=Anne |url=https://books.google.com/books?id=hTR9DAAAQBAJ&dq=%22reuben%22+cheesecake&pg=PA158 |title=American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes |date=2016-09-06 |publisher=Rodale |isbn=978-1-62336-543-1 |language=en}}</ref> [[Junior's]], established by Harry Rosen in 1950, is another NY Jewish establishment famous for New York-style cheesecake.<ref name="smith"/><ref>{{Cite book |last=Rosen |first=Alan |url=https://books.google.com/books?id=UjgpRho4VkoC&dq=%22reuben%22+cheesecake&pg=PA4 |title=Junior's Cheesecake Cookbook |date=2007 |publisher=Taunton Press |language=en}}</ref> Jewish baker in [[Decatur, Illinois]] Charles W. Lubin created the [[Sara Lee]] brand of supermarket cheesecakes and expanded into other cakes such as [[coffee cake (American)|coffee cake]], being sold in 48 states.<ref>{{Cite book |last=Denker |first=Joel |url=https://books.google.com/books?id=S_x6nrkcoUkC&dq=%22reuben%22+cheesecake&pg=PA83 |title=The World on a Plate: A Tour Through the History of America's Ethnic Cuisine |date=2007-01-01 |publisher=U of Nebraska Press |isbn=978-0-8032-6014-6 |language=en}}</ref>
 == See also ==
-{{portal|Food}}
+{{Portal|Food}}
-* [[Ostkaka]]
-* [[Eli's Cheesecake]]
+* [[Flaó]]
-* [[Graham cracker crust]]
+* [[Flaouna]]
+* [[List of desserts]]
+* [[List of pies, tarts and flans]]
+* [[Kuih]]
 == References ==
-{{Commons category|Cheesecake}}
+{{refs}}
-{{cookbook|New York Cheesecake}}
-{{Reflist|30em}}
 {{Cheese dishes|state=collapsed}}
 {{Cakes}}
+{{Jewish baked goods}}
+{{English cuisine}}
+{{Israeli cuisine}}
+{{Authority control}}
-[[Category:Cakes]]
+[[Category:Ancient Greek cuisine]]
-[[Category:Cheese dishes]]
+[[Category:Articles containing video clips]]
+[[Category:British cakes]]
 [[Category:Custard desserts]]
+[[Category:English cuisine]]
+[[Category:Jewish baked goods]]
+[[Category:German cakes]]
+[[Category:Israeli cuisine]]
+[[Category:Types of food]]
 [[Category:World cuisine]]
+[[Category:Cheesecakes]]
+[[Category:American cakes]]
+[[Category:Ashkenazi Jewish cuisine]]

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