Although cheesecake is no novelty, the number of recipes and variations on its theme are almost too many to count.
From the Classic New York cheesecake to the fluffy Viennese variety to homemade concoctions. There is a cheesecake for every season, table and tastebud.
Although traditional cheesecakes are still in great demand, there is also a more recent trend towards more inventive variations. Technically constructed and beautifully presented, this now-designer dessert has come a long way from its diner roots. Unusual combinations of flavours, such as cooked cheesecake with green tea or saffron, are very popular.
Cheesecakes in the UK are really popular either made with soft creamy cheeses, set with gelatine on a base of biscuit, pastry or sponge and topped with fruit or traditional baked Yorkshire cheesecake made with curd cheese.
The holy grail of cheesecake is that light, fluffy texture we’ve all come to love. Masters of the genre revealed their secret: keep stirring the cheese mix as long as possible. The longer you stir, the more the mixture will fill with air, leaving it as light and fluffy as a cloud!
There is no single way to bake the perfect cheesecake: there are as many recipes as there are cheesecake enthusiasts. Everyone seems to have a secret family recipe stashed in a drawer somewhere, although it’s good to step out of your comfort zone occasionally and try different flavour combinations.
Did you know that you can make cheesecake without cheese? Replace the curd cheese by combining condensed milk, cream and lemon.