Raspberry Vanilla Macaron Cheesecake

A cheesecake is a cheesecake right?

Definitely not! The most familiar debate might be baked or unbaked, but if you dig a little deeper the controversy includes whether cheesecakes are more accurately classified as a cake, a torte or a custard pie.

The early Greeks, from whom the form originates, considered it a cake. Some modern authors point to the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still others claim that the separate crust, the soft filling, and the absence of flour prove that it is a custard pie.

We might now wish to also add the distinguishing characteristic of crust style. Would you like your crust to be made of graham crackers, pastry, cookie or go for the gold…macarons? Or, perhaps by the type of cheese alone, cheesecakes can be categorized. For example, though in North America we typically use cream cheese to create our cheesecakes, ricotta is commonly used in Italy or quark cheese in Poland and Germany.

By special order, we’ve been making unique and so far, one-off, Macaron Cheesecakes. You may want to take a peak at our previous Pistachio Macaron Cheesecake. The light and crisp macaron shells make for an excellent base, as well as an intriguing and stylish topper with all of their angles, heights and all around texture. I love how the macarons get a gently chewy texture if the cheesecake is served chilled. Contact me if you’d like to inquire or place a special order for a Macaron Cheesecake! I’d love to hear what your ultimate cheesecake is: style, crust, topper, family tradition etc. Comment away!