Cheesecake - wikipedia Cheesecake For other uses, see Cheesecake ( disambiguation ). Cheesecake Baked cheesecake with a strawberry, raspberries, and blueberries Type Custard tart Course Dessert Main ingredients Cheese, pie crust ( graham cracker crust, pastry, or sponge cake ), sugar Cookbook : Cheesecake Media : Cheesecake South African Rose cheesecake `` No bake '' cheesecake with orange jelly Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese ( typically cream cheese or ricotta ), eggs, and sugar ; if there is a bottom layer it often consists of a crust or base made from crushed cookies ( or digestive biscuits ), graham crackers, pastry, or sponge cake. It may be baked or unbaked ( usually refrigerated ). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, chocolate, Oreo, chestnut, or toffee. Contents 1 History 2 Composition 3 National varieties 3.1 Africa 3.2 Asia 3.3 Australia 3.4 Europe 3.5 North America 3.6 South America 4 See also 5 References History Smooth fresh unripened cheese sweetened with honey must be almost as old as cheese - making itself, and `` land of milk and honey '' is a deep - rooted proverb. 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. 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 suggramma ). The earliest extant cheesecake recipes are found in Cato the Elder 's De Agri Cultura, which includes recipes for two cakes for religious uses : libum and placenta. Of the two, placenta is most like most modern cheesecakes, having a crust that is separately prepared and baked. A more modern version is found in Forme of Cury, an English cookbook from 1390. On this basis, chef Heston Blumenthal has argued that cheesecake is an English invention. 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, accidentally came up with a way of making an `` unripened cheese '' that is heavier and creamier ; other dairymen came up with similar creations independently. Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream - cheese on a crumbled - biscuit base. This type of cheesecake was invented in the United States. Composition Cheesecake with cream Almost all modern cheesecakes in the United States and Canada use cream cheese ; in Italy, cheesecakes use ricotta and mascarpone ; Germany, the Netherlands, and Poland use quark. Cheesecakes are most easily baked in a leak - proof springform pan, often paired with a water bath to more evenly distribute the heat. Because of the high density of most cheesecakes, they continue baking for some time after removal from an oven. The early Greeks considered cheesecake 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. National varieties Cheesecakes can be broadly categorized into two basic types : baked and unbaked. Each comes in a variety of styles determined by region : Africa South Africa South Africa has many different varieties of cheesecake. One popular variant is made with whipped cream, cream cheese, gelatine 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. Asia 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, Asian cheesecake is also considerably less sweet. Japan Japanese - style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan - like texture and almost plasticine appearance. Australia Australian cheesecakes are more commonly unbaked. Common flavors include passionfruit, chocolate, raspberry, lemon, caramel, and vanilla. Europe German - style cheesecake ( Käsekuchen ) uses quark Bulgaria Bulgarian - style cheesecake uses cream cheese in a New York -- style filling and smetana for a top layer. Ground nuts are often added to the crust mixture. France French - style cheesecakes are very light, feature gelatin as a binding ingredient, and are typically only 3 to 5 cm ( 1 to 2 inches ) high. This variety gets its light texture and flavor from Neufchâtel cheese. Germany German - style cheesecake ( Käsekuchen, Quarkkuchen, Matzkuchen ; Topfenkuchen in Austria ) uses quark and a freshly made dough, not Graham crackers. 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. Greece In Greece the cheese cake has been made since antiquity and is now traditionally made using mizithra. There are many regional variants of the mizithropita. Italy 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 leaves, which may have been used as a preservative. 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. Small bits of candied fruit are often added. The Netherlands and Belgium Dutch / Belgian - style cheesecakes are typically flavored with fruit or melted bittersweet chocolate, are generally made with quark, and are not baked. Belgian cheesecake also includes a speculaas crust ( speculaas is a traditional Dutch - Belgian biscuit ). Poland Polish sernik ( cheesecake ), one of the most popular desserts in Poland, is made primarily using twaróg, Polish quark cheese. Portugal The Portuguese confectionery Queijada is closely related to cheesecake, although smaller in size and prepared with Requeijão, a typically Portuguese cheese. Russia Russian - style cheesecake ( Vatrushka ) is in the form of a dough ring and filled with quark or cottage cheese. Sweden Swedish - style cheesecake differs greatly from other cheesecakes. 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. 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. United Kingdom and Ireland In the United Kingdom and 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 and it is not baked, but refrigerated. Gelatine ( sometimes in the form of fruit - flavored dessert jelly ) may also be mixed in with the cheese / cream mixture to keep the filling firm. Variations are common, and include banoffee, coffee, tea, chocolate, Irish cream, white chocolate, and marshmallow flavors. Savory smoked salmon cheesecake is made in Scotland. Swedish cheesecake ( Ostkaka ) Bavarian baked cheesecake Romanian cheesecake Polish cheesecake ( Sernik ) Russian cheesecake ( Vatrushka ) New York Cheesecake Play media Making a cheesecake North america United States New York - style cheesecake with strawberry The United States 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. These cheesecakes are typically baked before serving. Usually, cheesecake is made from cream cheese, eggs, and egg yolks to add a richness and a smooth consistency. It is baked in a special 13 to 15 cm ( 5.1 to 5.9 in ) 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. A list of some variations of cheesecakes in the US is below : 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. 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, essentially making the cheesecake twice - baked. Chicago -- style cheesecake is a baked cream - cheese version which 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 which is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago - style. Pennsylvania Dutch -- style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer 's cheese. It can be found in Amish, Mennonite, Ex-Amish, and German - American communities throughout southern Pennsylvania. It can also be found in Amish communities through the US, and sometimes in other countries with Amish communities such as Canada, Mexico, and Russia. This cheesecake is not very common outside of these communities. Philadelphia - style cheesecake is lighter in texture, yet richer in flavor than New York -- style cheesecake. This cheesecake is rare. New York -- style cheesecake is commonly eaten in Philadelphia, where this variant is from. However, it still can be found in specialty bakeries throughout the city. 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. This version is very similar to Central and Eastern European recipes that use Quark / Farmer 's Cheese. Most communities that make this have a large number of people of Eastern or Central European descent. Country - style cheesecake uses buttermilk to produce a firm texture while increasing acidity to extend shelf life. This can be found is some rural communities throughout the country. Outside of rural communities, this cheesecake is quite uncommon. Cheesecakes represented as being `` New York style '' are the most common variety in the United States ; the term has considerable prestige. However, increasing distance from New York City itself tends to decrease the accuracy of the label, with cheesecakes made further from the city decreasing in density and richness and increasingly over-sweetened by New York standards. The genuine article is most likely to be found at Jewish - run delicatessens in large urban areas and high - end restaurants that make a point of serving gourmet - quality food. Savory cheesecakes are also made, often for an hors d'oeuvre or served with accompanying salads. South america Argentina In Argentina, cheesecake is usually served with strawberry or another berry marmalade on top. Brazil Brazilian - style cheesecake is made with cream cheese and condensed milk, with the addition of gelatin or ricotta cheese. Mulberry jam is a common choice for the top layer, as well as strawberry, raspberry, or guava ( goiabada ). Colombia Colombian cheesecake uses honey or panela and cuajada ( curd ) mixed with wheat or maize flour. Sometimes it is served with strawberry, blackberry, or uchuva jam ; rarely it is served with boiled figs. It is a quite popular dessert in the central East Andes region. See also Food portal List of desserts List of pies, tarts and flans References Jump up ^ Ferguson Plarre Bakehouses. `` A History of Cheesecakes ''. www.fergusonplarre.com.au. Retrieved 2008 - 10 - 12. Jump up ^ Dana Bovbjerg, Jeremy Iggers, The Joy of Cheesecake, Barron 's Educational Series, 1989 Jump up ^ Callimachus, ap. Athen, xiv. p. 643, e Jump up ^ πλακουντοποιικός, Henry George Liddell, Robert Scott, A Greek - English Lexicon, on Perseus Jump up ^ 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. ) Jump up ^ `` Cato 's ' De Agricultura ' : Recipes ''. www.novaroma.org. Retrieved 2008 - 10 - 12. Jump up ^ `` A Bit of Food History : Cheesecake '' ( PDF ). www.culinaryschools.com. Retrieved 2008 - 10 - 12. ^ Jump up to : Wilson, C. ( 2002 ). `` Cheesecakes, Junkets, and Syllabubs ''. Gastronomica. 2 ( 4 ) : 19. doi : 10.1525 / gfc. 2002.2. 4.19. Jump up ^ Heston Blumenthal ( 2013 ). Historic Heston. Bloomsbury. p. 35. ISBN 978 - 1 - 4088 - 0441 - 4. Jump up ^ cheesecake History Jump up ^ Tips for Cheesecakes Archived January 24, 2011, at the Wayback Machine... DianasDesserts.com Jump up ^ Cornstarch appears in many Ametican recipes for cheesecake. Jump up ^ Berenbaum, Rose Levy ( 1988 ). The Cake Bible. William Morrow Cookbooks. ISBN 978 - 0 - 688 - 04402 - 2. p. 80. Jump up ^ `` A South African Favourite : Amarula Cheesecake ''. The International Hotel School. The International Hotel School. August 2014. Jump up ^ https://rbth.com/multimedia/video/2015/11/26/kings-vatrushka-a-rusian-style-cheesecake_544793 Jump up ^ Mitchell, Russ ( 21 November 2010 ). `` Say Cheesecake ! ''. CBS News. Retrieved 17 December 2010. Jump up ^ NY Cheese Cake Recipe & Video -- Joyofbaking.com * Video Recipe * Jump up ^ Krause, Andrew ( 2006 ). `` Different Types of Cheesecake ''. Cheese dishes Dishes Aligot Almogrote Arizona cheese crisp Bagel and cream cheese Barfi Beer cheese Bryndzové halušky Calzone Carbonara Cauliflower cheese Cervelle de canut Cheese bun Cheese fries Cheese on toast Cheese pudding Cheese puffs Cheese roll Cheese slaw Cheese spread Cheesecake Chèvre chaud Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chile con queso Curd snack Fondue Frico Fried cheese Frito pie Gougère Gratin Gujia Gulab jamun Hauskyjza Insalata Caprese Jalapeño popper Kaasstengels Kasseropita Khachapuri Khira sagara Lasagne Lazy varenyky Liptauer Macaroni and cheese Malakoff Mattar paneer Moretum Mornay sauce Mozzarella sticks Mote de queso Nachos Obatzda Omelette Ostkaka Parmigiana Paskha Pastizz Peda Pepperoni roll Pimento cheese Pizza Poulet au fromage Poutine Provoleta Quarkkäulchen Quesadilla Quesito Queso flameado Raclette Ras malai Rasabali Rasgulla Saganaki Sandesh Shahi paneer Smažený sýr Soups Spanakopita Stromboli Stuffed peppers Supplì Syrniki Taco Tirokafteri Tiropita Túró Rudi Túrós csusza Urnebes Vatrushka Welsh rarebit Sandwiches Bacon, egg and cheese sandwich Breakfast sandwich Carrozza Cheese dog Cheese dream Cheese sandwich Cheese and pickle sandwich Cheeseburger Cheesesteak Croissan'Wich Croque - monsieur Cuban sandwich Dagwood sandwich Grilled cheese Ham and cheese sandwich Jucy / Juicy Lucy McMuffin Monte Cristo sandwich Patty melt Reuben sandwich Submarine sandwich List articles List of cheese dishes List of cheese soups Cake List of cakes Butter cakes Devil 's food cake Gooey butter cake Pound cake Cheesecakes Fiadone Ostkaka Chocolate cakes Batik cake Black Forest cake Blackout cake Chantilly cake Flourless chocolate cake Fudge cake Garash cake German chocolate cake Hedgehog slice Joffre cake Kladdkaka Molten chocolate cake Sachertorte Torta caprese Fruitcakes Apple cake Avocado cake Banana cake Bánh chuối Black bun Bolo rei Cherry cake Clementine cake Dundee cake Fig cake Genoa cake Jewish apple cake Panforte Plum cake Raisin cake Layer cakes Angel cake Buckwheat gateau Dobos torte Esterházy torte Hot milk cake Maria Luisa cake Mille - feuille Cremeschnitte Napoleonka Šampita Tompouce Princess cake Prinzregententorte Rainbow cake Sarawak cake Spekkoek Torte Vínarterta Spit cakes Baumkuchen Kürtőskalács ( Chimney cake ) Šakotis Spettekaka Trdelník Sponge cakes Bánh bò Battenberg cake Boston cream pie Bundt cake Castella Charlotte Donauwelle Frankfurter Kranz French Fancy Frog cake Génoise Gugelhupf Ladyfinger Lamington Madeira cake Madeleine Mantecadas Marble cake Misérable cake Opera cake Pandan cake Paper wrapped cake Red velvet cake Rum cake Shortcake Spice cake Swiss roll Tres leches cake Upside - down cake Walnut and coffee cake Foam cakes and meringue Angel food cake Chiffon cake Dacquoise Kiev cake Pavlova Sans rival Spanische Windtorte Zuger Kirschtorte Yeast cakes Babka Banana bread Banbury cake Cacavellu Campanile Canestru Chorley cake Date and walnut loaf Flies ' graveyard Inuliata Pandoro Rum baba Streuselkuchen Sweetheart cake Welsh cake Special occasions Birthday cake Buccellato Bûche de Noël Christmas cake Doberge cake Groom 's cake Halloween cake King cake Rosca de reyes Kransekake Lekach Marry girl cake Mooncake Pan de Pascua Pop out cake Simnel cake Soul cake Stack cake Stollen Strenna Wedding cake Other Beer cake Better than sex cake Biscuit Bizcocho Bulla cake Cake balls Cake pop Carrot cake Coconut cake Coffee cake Croquembouche Cupcake Cupcone Gingerbread house man Heavy cake Ice cream cake Kuih Lolly cake Muffin Ontbijtkoek Pain d'épices Parkin Petit four Punschkrapfen Ruske kape Teacake Tiramisu English cuisine Periods Roman times Dishes Sausages Middle Ages Exemplars The Forme of Cury ( c. 1390 ) Dishes Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage 16th century Exemplars Thomas Dawson ( The Good Huswifes Jewell, 1585 ) Dishes Black pudding Fruit fool Pancake Scones Syllabub Trifle ( without jelly ) 17th century Exemplars Elinor Fettiplace ( Receipt Book, 1604 ) Gervase Markham ( The English Huswife, 1615 ) Robert May ( The Accomplisht Cook, 1660 ) Hannah Woolley ( The Queen - like Closet or Rich Cabinet 1670 ) John Evelyn ( Acetaria a Discourse of Sallets 1699 ) Kenelm Digby ( The Closet Opened 1699 ) Dishes Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea 18th century Exemplars Mary Kettilby ( A Collection of above Three Hundred Receipts 1714 ) John Nott ( The Cooks and Confectioners Dictionary, 1723 ) Eliza Smith ( The Compleat Housewife 1727 ) Hannah Glasse ( The Art of Cookery made Plain and Easy 1747 ) Elizabeth Raffald ( The Experienced English Housekeeper 1769 ) Richard Briggs ( The English Art of Cookery 1788 ) William Augustus Henderson ( The Housekeeper 's Instructor 1791 ) Dishes Bread and butter pudding Christmas pudding Chutney Cottage or Shepherd 's pie Eccles cake Jellied eels Jugged hare Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle ( with jelly ) Welsh rabbit Yorkshire pudding 19th century Exemplars Mrs Rundell ( A New System of Domestic Cookery 1806 ) Eliza Acton ( Modern Cookery for Private Families 1845 ) Charles Elmé Francatelli ( The Modern Cook 1846 ) Isabella Beeton ( Mrs Beeton 's Book of Household Management 1861 ) Dishes Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve 's pudding Jam roly - poly Lardy cake Madeira cake Summer pudding Worcestershire sauce 20th century Exemplars Elizabeth David ( A Book of Mediterranean Food 1950 ) Dorothy Hartley ( Food in England 1954 ) Constance Spry & Rosemary Hume ( The Constance Spry Cookery Book 1956 ) Marguerite Patten ( Everyday Cook Book in Colour 1968 ) Jane Grigson ( Vegetable Book 1978 ) Delia Smith ( How to Cheat at Cooking 1971 ) Rick Stein ( English Seafood Cookery 1988 ) Nigel Slater ( Real Fast Food 1992, Kitchen Diaries 2005 ) Keith Floyd ( Floyd on Britain and Ireland 1988 ) Marco Pierre White ( White Heat 1990 ) Nigella Lawson ( How to Eat 1998 ) Jamie Oliver ( The Naked Chef 1999 ) Fergus Henderson ( Nose to Tail Eating, 1999 ) Gordon Ramsay Gary Rhodes ( New British Classics 1999 ) Dishes Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Crumble Knickerbocker glory Ploughman 's lunch Salad cream 21st century Exemplars Michel Roux Jr. ( Le Gavroche ) Hugh Fearnley - Whittingstall ( River Cottage ) Antony Worrall Thompson ( GI Diet 2005 ) Heston Blumenthal ( The Fat Duck ) Mary Berry ( Baking Bible 2009 ) Clarissa Dickson Wright ( A History of English Food 2011 ) Nadiya Hussain ( Nadiya 's British Food Adventure 2017 ) Related List of English dishes List of English cheeses List of puddings Rationing in the United Kingdom Retrieved from `` https://en.wikipedia.org/w/index.php?title=Cheesecake&oldid=805546714 '' Categories : American cuisine Cakes Cheese dishes Custard desserts English cuisine World cuisine Hidden categories : Webarchive template wayback links Wikipedia semi-protected pages Pages using deprecated image syntax All articles with links needing disambiguation Articles with links needing disambiguation from August 2017 Articles containing Ancient Greek - 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Question: what is the difference between cheesecake and new york cheesecake
Answer: heavy cream or sour cream