You love cheesecake? Are you a regular at Cheesecake Factory? Then you need to check this list, period.
1. Smearcase (USA)
This is an American cheesecake which was first invented in Baltimore, MD. Unlike the cheesecakes that you’re more familiar with, Smearcase is less sweet and lighter. The crust is more cake-y as well. The base is a mix of flour, sugar, baking powder, eggs, oil, and salt. The filling is like custard and it’s made by mixing cream cheese, milk, sugar, flour, eggs and vanilla. Then before serving, it’s dusted with cinnamon.
2. Country-Style Cheesecake (USA)
This cheesecake variety contains buttermilk, in addition to eggs and cream cheese. The buttermilk gives this cake a firmer texture and a mildly acidic taste. Plus, it helps it last longer as well.
3. Topfentorte (Austria)
This cheesecake from Austria is made with quark cheese (topfen) as the main ingredient. It also has flour, eggs, sugar, lemon zest, lemon juice, gelatin and whipping cream. The filling is tangy and is usually sandwiched between two sponge cake layers.
4. Basque Cheesecake (SPAIN)
The Basque cheesecake became very popular on Instagram during the height of the corona pandemic. In Basque, it’s simply known as tarta de queso. It’s been around for many years and is in fact a specialty in San Sebastián in Spain. The recipe combines classic cheesecake ingredients like heavy cream, sugar, cream cheese and eggs. But it doesn’t have a crust. This cake needs to be baked on high temperature so that the exterior is dark, firm and a bit burnt while the inside is soft and gooey.
5. Ostkaka (SWEDEN)
Ostkaka is a Swedish specialty made with rennet which turns milk into cheese. This is then mixed with flour, cream, eggs, sugar and almonds. It is baked until light brown in color. Ostkaka is lighter, less sweet, less fattening, a little bit custardy. It is often served at room temperature, topped with tart jam, strawberries and cream or drizzled with fresh berry syrup.
6. Fiadone (FRANCE)
Fiadone is a traditional French dessert prepared with brocciu (fresh whey cheese), sugar, eggs, lemon juice and lemon zest. Sometimes, bakers use oranges instead of lemons so it’s not so acidic. The base of the cake has a hint of liqueurs.
7. Käsekuchen (GERMANY)
This Käsekuchen cheesecake from Germany has a thin layer of shortcrust pastry. It is then topped with a mix of eggs and quark cheese, followed by fruits. It’s a perfect combination of sour (from the quark cheese) and sweet, and this light dessert is usually dusted with powdered sugar.
8. Souffle Cheesecake (JAPAN)
Better known as Japanese cheesecake, this fluffy and light dessert is made by adding whisked egg whites into the cake mixture and then baked in a heated bath technique known as bain-marie. This cheesecake is more sponge-like and very fluffy compared to a regular cheesecake and is sometimes eaten cold. But for the best experience eat it straight out of the oven so it melts in your mouth.
9. Sernik (POLAND)
Sernik hails from age-old Jewish and Christian traditions in Poland. It is made with twaróg – a type of curd cheese, sugar and eggs. There are now several varieties of sernik, some baked others not. One of the most loved versions of this dessert is one with the sponge cake base and topped with fruit and jelly.
10. New York Style Cheesecake (USA)
You’ll know it’s a New York-style cheesecake because it’s very dense and rich. It’s flavor profile is tangy and sweet, not chewy or citrusy. The first NY style cheesecake was created in the 1950s by Junior’s and its ingredients remain the same – heavy cream, cream cheese, vanilla, eggs and sour cream. The base is either graham cracker or sponge cake.
Here’s a comparison between Japanese Cheesecake vs Basque Cheesecake vs American Cheesecake: