In my home, there is an age-old dispute about whether cream cheese treat is actually the best: cheesecake or cream cheese pie. So I decided I’d solve this dispute once and for all. Yet, before we begin this war, it is necessary to supply you with some background information. Cheesecake is a baked pie with a thick, crumbly texture that commonly incorporates eggs and sour cream. Cream cheese pie, on the other hand, is created with just five ingredients and does not need baking. It’s creamy and smooth, with a lemony taste. So, now we can begin the side-by-side battle to determine the easiest and most delicious cream cheese dessert.
- 4 room temperature eggs (lightly beaten)
- 14 oz softened cream cheese
- ½ cup sugar
- 1 ½ teaspoon vanilla
- ½ cup sour cream
- Pinch of salt
- Mix cream cheese in a large bowl until smooth
- Add sugar and mix until smooth
- Add sour cream, vanilla and salt. Mix until creamy
- Slowly incorporate four beaten eggs, one at a time, until barely blended (do not over mix, or else the cake will be clumpy).
- Pour batter into crust and bake at 325°F for 75 minutes, or until the sides are slightly browned but the center is still jiggly.
- Turn off the oven and leave it open for 10 minutes to enable the oven and cheesecake to cool together.
- Remove the cheesecake from the oven and leave it aside for 1 hour.
- Refrigerate overnight, and enjoy!
Consistency : 4/5
The first thing to notice about the first competitor is that making cheesecakes requires a fair bit of culinary experience. You can’t overbeat the eggs or overheat the oven, and a cheesecake will always break in the oven. It is a demanding procedure that necessitates the cake setting overnight. Yet savoring the rewards of your work makes it all worthwhile. The cheesecake had the correct consistency, and baking it gave it a beautiful smooth flavor. It was a little sugary, but nothing a berry sauce couldn’t remedy. Overall, I enjoyed the cheesecake and I thought the work was worth it, and my family did too.
Cream Cheese Pie
- ¾ cup sweetened condensed milk
- ½ lemon with zest
- ½ tablespoon vanilla extract
- 2 blocks softened cream cheese
- Premade graham cracker crust
- Mix cream cheese until light and fluffy.
- Pour in the sweetened condensed milk, lemon juice with zest, and vanilla extract.
- Mix until combined.
- Pour into graham cracker crust.
- Set overnight. Enjoy!
Taste : 4.5/5
The cream cheese pie has an edge in the rating area due to two factors. The first is that a cream cheese pie takes just five ingredients. The second benefit is that since there are no eggs and it does not need to be cooked, you can tweak the recipe as you go without worrying about how the tastes will alter in the oven. Overall, the cream cheese pie consistency was soft and fluffy, and the flavor was a happy medium between sour and sweet.
The Winner :
After much deliberation, the cream cheese pie is declared the winner. Overall, the cream cheese pie was more flavorful and the texture was light enough to leave you wanting more. It went great with some cherry sauce, and the simplicity of the dish makes you want to cook it again and again. So, guys, there you have it: cream cheese pie is objectively superior than cheesecake.