There is an age-old debate in my house on which cream cheese dessert is truly the best: cheesecake or cream cheese pie. So I decided I’d solve this dispute once and for all. However, before we dive into this battle, it’s important to provide you some foundational knowledge. 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 start competing to see who can make the simplest and most delectable 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 cannot overbeat the eggs, or have the oven too hot, and a cheesecake is always at risk of cracking 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 advantage is that since there are no eggs and it does not need to be baked, you can adjust the recipe to however you like along the way, without having to worry about how the flavors will change 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.
Is cream cheese the same as cheese cake?
In North America, the main cheese ingredient in cheesecakes is indeed cream cheese, but there are actually a variety of cheese used to make cheesecakes across the world! These are just a handful of the many cheeses that are used to create cheesecake across the world.
What are the two types of cheesecake?
While there are many different variations of cheesecakes, there are a few basic types of cheesecakes, including: New York-style cheesecake. Cheesecake in the manner of Chicago.
Is cream cheese the same as soft cheese for cheesecake?
Cream cheese is a soft cheese that is often used in classic American cheesecakes. The cheese lends the dessert a rich mouthfeel and creamy texture.
What is the difference between cake and cheesecake?
Cheesecake lacks some of the fundamental elements that make a cake, well, a cake. There is no flour, baking powder, or soda in the primary custard-like mixture, for example. Cheesecake is luxurious and rich, but it’s not “breadlike”—another characteristic of a cake.