Choosing the best cheese for a creamy, velvety cheesecake

Some add raisins to it, 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. After all, it plays a crucial role, so you can't just choose any ordinary quark in a tub.

In the past, the matter was simple because the selection of cheeses was very limited. Today, you can find quarks in blocks and ready-made mixes in tubs in stores. On one hand, this makes the task easier, but on the other hand, dilemmas arise about which one will work 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 itself is also a known flavour carrier, making the cake even more aromatic. Low-fat cheese can cause the cheesecake to crumble when sliced and be dry inside.

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 bake. As a result, the cheesecake can be rubbery, less creamy, and too sweet.

This doesn't mean that every cheese in a tub should be completely avoided. You just need to follow the rule that should be the basis for any shopping — always read the ingredients list.

The ideal cheese for cheesecake should contain only natural ingredients:

• milk,
• cream,
• lactic acid bacteria cultures.

You don't need more to create a good cheesecake.