The secret to perfect cheesecake: Choose full-fat block cheese
Cheesecake is one of the most popular cakes. It appears on special occasions, is baked for an afternoon snack, and is served during guest visits. However, even a tried-and-true recipe won't work if you use poor-quality cheese.
Some people add raisins, while others can't imagine cheesecake without a crumbly crust. There are plenty of recipes, from the traditional Krakow style to the modern Dubai version. The key to a successful cake, however, is good cheese. It plays a crucial role, so you can't just choose any ordinary quark in a tub.
What cheese to use for cheesecake?
In the past, the selection of cheeses was very limited. Today, you can find quarks in blocks and ready-made mixes in tubs in stores. This variety makes things easier, but it also raises questions about which one is best.
The best solution is to choose regular, full-fat block cheese. There's no need to skimp on calories here — the low-fat version won't work as well. Full-fat cheese ensures the right moisture, making the cheesecake creamy and velvety. Fat is also a flavor carrier, making the cake even more aromatic. Low-fat cheese can cause the cheesecake to crumble when sliced and be dry inside.
The worst cheese for cheesecake
Although ready-to-use cheesecake cheeses in tubs may seem like a tempting option, they can actually do more harm than good due to poor composition. Producers often add unnecessary ingredients like sugar, high-fructose corn syrup, starch, or thickeners, which can impair the taste and texture of the cake. As a result, the cheesecake can end up rubbery, less creamy, and too sweet.
This doesn't mean that every cheese in a tub should be completely avoided. The key is to always read the ingredients list.
The ideal cheese for cheesecake should contain only natural ingredients:
- milk,
- cream,
- lactic acid bacteria cultures.
That's all you need to create a good cheesecake.
