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Swedish cheesecake anyone? Preferably Hälsinge cheesecake.
Baked cheese curd with cream and cloud berries. To die for.
Baked? Not baked? This diagram is way too small.
There’s also Basque style. I’ve never tried it but I’m led to believe that it is similar to NY with strong carmalization to the point where it almost looks burned on the top (it’s not actually burned).
Finally, there are further regional varieties using more local cheeses (e.g. Ricotta in Italy).
Sorry but no.
In Germany we also use Frischkäse which is cream cheese.Wikipedia says you can use quark or cream cheese: https://de.wikipedia.org/wiki/Käsekuchen
Probably lots of variations from one family recipe to the next…
Yep
The one with quark is much nicer, though.
Quark is the superior creme cheese in all regards, except as a topping for bread rolls.
No Italian ricotta cheesecake? For shame!
I kid, but I seriously recommend people try it. Crust optional, filling is a combo of ricotta and marscapone cheese with butter and sour cream. Wonderful as-is, but even better with strawberry or raspberry sauce.
Or mascarpone cheese cake
Italian and Basque are the two best ones, followed by New York. Scandinavian is nice enough and also not listed.
Made a honey and poppy seed ricotta cheesecake once with sweet marscarpone on the side. It was delicious.
The swedish one is a bit different: https://en.wikipedia.org/wiki/Ostkaka
In German that name means East-Poo-Poo. Sounds delicious.
Now i want Cheesecake
Käsekuchen is my favourite out of the three I’ve tried. It’s incredibly well balanced in flavours. It’s a shame Quark is almost completely unheard of outside German/Slavic countries.
I like strawberries and whip cream. kinda want to try japanese style now.
There’s a bakery I like that does ‘Hungarian cheesecake.’ It’s like the German but with chocolate chips inside. Only place that has ever made a chocolate-involved cheesecake I have ever liked.
Now I want cheesecake.
That sounds awful. Cheesecake is rich enough already without additional chocolate.
I feel like sour and chocolate don’t mix well… but there is Quark with chocolate chips and some people like it, I’m just not one of them.
Oh it mixes really well! You should try plain cream cheese (Frischkäse) with a chocolate spread of your choice. Mix it a bit on a slice of bread.
Milka even sold that premixed for a while, but it wasn’t as good as just doing it yourself.
They misspelled Käsekuchen.
I don’t remember if German rules are the same as French, but in French you don’t need to include accents when something is written in capital letters.
You need to include them in German. We now even have a capital ß: ẞ
ẞased
SSased?
You absolutely do have to include accents when something is in capital letters in French. The fact that antique typing machines couldn’t do it notwithstanding. It’s a common and irritating misconception (also Windows makes it difficult to do so because it’s shit, and Azerty is shit, but it’s not a problem in other systems).
You need to in German because Umlaute are not accents but different characters.
They not only sound different, the words also mean different things.schon is already
schön is prettyThere is the same issue in French that the lack of accent can change the meaning, so the French Academy does recommend putting accents on capitals. https://www.academie-francaise.fr/questions-de-langue#5_strong-em-accentuation-des-majuscules-em-strong
Newspaper title “UN INTERNE TUE”:
- Un interne tue: medical intern kills
- Un interne tué: medical intern killed
- Un interné tue: institutionalized patient kills
- Un interné tué: institutionalized patient killed
Example from https://www.projet-voltaire.fr/ressources/accent-majuscules-capitales/
I guess that’s what I get for learning French during the age of typewriters (my formal French education ended in 1981 and I’ve only spoken --never written-- it since then).
L’Académie Française disagrees. https://www.academie-francaise.fr/questions-de-langue#5_strong-em-accentuation-des-majuscules-em-strong
Maybe they just ran out of dots.
Luckily there is a rule for that. You just add an “e”. Germans will know when they read Kaese that it means Käse(cheese).
ä=ae ö=oe ü=ue
And bonus ß=ss
proves that they are from new yörk
They all look delicious.
The Japanese one looks amazing
In my experience, Japanese baking tends to look perfect but fall very short on flavor and texture.
They also generally like things less sweet and less rich (i.e. butter, cream) than westerners and cheese is not even worth the calories.
It sounds like you’ve only tried the baked goods from the konbini. Yeah, Famima baumkuchen is gonna require a beverage to help it go down.
But go to an actual bake shop in Japan, and they take as much pride in their craft as anyone else in Japan. There’s a reason the Japanese have earned a reputation for excellence.
Also, while you’re correct about Japanese desserts being less sweet, that’s part of the reason I like it. It isn’t as nauseatingly sweet as the stuff in the US, which loads everything with sugar. Japanese cuisine in general is about subtle, delicate, balanced flavors, not overpowering your taste buds.
Even in Europe, desserts are more balanced. In America, it’s like you’d think the sugar lobby was entrenched in politics or something, with how ubiquitously everything is over-sugared.
Japanese confectionary has two distinct lineages, wagashi which are the traditional Japanese sweets produced without sugar or chocolate, and modern confectionary which is western-influenced.
Personally I dislike wagashi (mostly) but love modern Japanese sweets, because it feels like they’ve taken famous desserts from around the world and made them just that little bit lighter and airier, which is very much to my taste.
It doesn’t taste like much. Fluffy sugary bread.
It is. I never though a cake could be this dense and yet light and it actually wobble on your plate. The flavor is very reminiscent of another cheesecake with a twist on the texture.
I do love a proper Käsekuchen but dislike the crust, so seeing one that’s all cake and no crust intrigues me.
Can’t believe it doesn’t have a London Cheesecake. Well actually I can because not only is it not a cake but it doesn’t even have cheese in it…
Its a weird little thing mostly localised to London as the name would suggest. Basically a square of puff pastry with a jam filling, icing and coconut shavings on top.
Not ideal when you want an actual cheesecake but a really simple and delicious pastry.
