Cheesecake - Wikipedia

Cheese-based dessert For other uses, see Cheesecake (disambiguation).

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Cheesecake

New York–style cheesecake with fruit
Type	Various
Course	Dessert (predominantly) Savoury (eg. smoked salmon cheesecake)
Place of origin	Ancient Greece
Main ingredients	Cream cheese, sugar, pie crust (graham cracker crust, pastry, or sponge cake)
Cookbook: Cheesecake   Media: Cheesecake

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.[1] Cheesecake is known for its rich, creamy flavor and smooth texture, it may be baked or unbaked and is usually served chilled.

Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.[2]

History

An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to the Romans' adoption of it with the conquest of Greece.[3] The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—plakountopoiikon sungramma).[4] The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta.[5][6][7] Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.[8]

A more modern version called a sambocade, made with elderflower and rose water, is found in Forme of Cury, an English cookbook from 1390.[9][10] On this basis, the English chef Heston Blumenthal argues that cheesecake is an English invention.[11]

The English name cheesecake has been used only since the 15th century,[12] and the cheesecake did not evolve into its modern form until somewhere around the 18th century. Europeans began removing yeast and adding beaten eggs to the cheesecake instead. With the overpowering yeast flavor gone, the result tasted more like a dessert treat.[13] The early 19th-century cheesecake recipes in A New System of Domestic Cookery by Maria Rundell are made with cheese curd and fresh butter. One version is thickened with blanched almonds, eggs, and cream, and the cakes may have included currants, brandy, raisin wine, nutmeg, and orange flower water.

Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, was searching for a way to recreate the soft, French cheese Neufchâtel. He discovered a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.[14]

Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States.[9]

Culinary classification

Modern cheesecake is not usually classified as an actual "cake", despite the name (compare with Boston cream "pie").[15][16] Some people classify it as a torte due to the usage of many eggs, which are the sole source of leavening, as a key factor.[17][18] Others find compelling evidence that it is a custard pie,[16][19] based on the overall structure, with the separate crust, the soft filling, and the absence of flour.[20][failed verification][21] Other sources identify it as a flan, or tart.[15][16][22]

Smoked salmon cheesecake is a savoury form, containing smoked salmon.[23] It is most frequently served as an appetizer or a buffet item.[24][25] A smoked salmon cheesecake was a prize-winning recipe in 1996 in Better Homes and Gardens' Prize Tested Recipe Contest. The recipe called for the use of Swiss cheese along with the more usual (for cheesecakes) ricotta.[26]

National varieties

Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Some do not have a crust or base. Cheesecake comes in a variety of styles based on region:

Africa

One popular variant of cheesecake in South Africa is made with whipped cream, cream cheese, gelatin for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with Amarula liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in British South African communities.[27]

Asia

Japanese cheesecake, or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to chiffon cake.[28] No-bake cheesecakes are known as rare cheesecake (Japanese: レアチーズケーキ).[29]

The most prominent version of cheesecake in the Philippines is ube cheesecake. It is made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar, and butter). It can be prepared, baked, or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.[30][31][32]

Europe

Basque cheesecake, composed of burnt custard and no crust, was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain.[33][34] It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson.[34] The Spanish chef Nieves Barragán Mohacho serves hers with a liquorice sauce, which Lawson included in her recipe.[33] In 2021, Basque cheesecake was widely shared on Instagram and became "ubiquitous" in the UK.[33] In 2023, the British restaurant critic Jay Rayner complained that Basque cheesecake had become overabundant in London.[35]

Crostata di ricotta is a traditional Italian baked cheesecake made with ricotta cheese, chocolate chips, and eggs.[36] Many cakes and desserts are filled with ricotta, like cassata Siciliana and pastiera Napoletana.[citation needed]

Swiss Chäschüechli (ramequin in French-speaking parts of the country) are small cheesecake tartlets, savory rather than sweet.[37][38]

Sernik, with ser meaning "cheese", is a baked Polish cheesecake dating back to the 17th century. It uses twaróg (traditional Polish quark) and is based more on eggs and butter, without cream or sour cream. Variations include sernik krakowski (Kraków-style),[39] with a lattice crust on top, królewski (royal), made from cocoa crust on the top and bottom of the cheesecake filling,[40][41] and wiedeński (Vienna-style), which is crustless.[42][43]

Russischer Zupfkuchen [de] (Russian "pulled" cake) is a German baked cheesecake with a cocoa crust base and edge, with chocolate dough scattered over the cheesecake filling.[44]

The nutritional survey of cheesecake served in most restaurants and hotels in Northern Ireland was carried out by the Food Standards Agency and 11 district controls in Northern Ireland. It was determined that the portion sizes were large with larger servings containing more sugar, fat, saturated fat, energy and salt. It was also determined that the average serving of cheesecake is estimated to be equivalent of 51/2 cubes of sugar and one tenth of the maximum guideline daily amount of salt.[45]

Cottage cheese zapekanka (East Slavic cuisine).

• European style cheesecakes
• Basque cheesecake
• French cheesecake (tarte au fromage)
• German cheesecake (Käsekuchen)
• Italian-style ricotta cheesecake
• Russischer Zupfkuchen
• Polish-style cheesecake with raisins (sernik)

North America

The United States has several different recipes for cheesecake, and this usually depends on the region in which the cake is baked, as well as the cultural background of the person baking it.[46]

Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.[47]

New York–style or Jewish-style cheesecake uses a cream cheese base. Gil Marks traces the origin of the New York-style or Jewish cheesecake in Ashkenazi Jewish cuisine to the 1930s, made famous in such establishments as Reuben's Restaurant and kosher-style Jewish deli Lindy's, opened by German-Jewish immigrant Leo Lindermann in 1921.[48][49][50] Earlier cheese pie recipes called for cottage cheese.[51] Cream cheese was invented in 1872 and made its way into American Jewish cuisine by 1929 according to Arnold Reuben, owner of the namesake restaurant, who claims credit for the recipe (as well as the Reuben sandwich) and is said to have won an award at the 1929 World's Fair in Barcelona.[49][52] Junior's, established by Harry Rosen in 1950, is another NY Jewish establishment famous for New York-style cheesecake.[48][53] Charles W. Lubin, a Jewish baker in Decatur, Illinois, created the Sara Lee brand of supermarket cheesecakes and expanded into other cakes such as coffee cake, being sold in 48 states.[54]

See also

• Flaó
• Flaouna
• List of desserts
• List of pies, tarts and flans
• Kuih

References

1. ^ Ferguson Plarre Bakehouses. "A History of Cheesecakes". www.fergusonplarre.com.au. Archived from the original on 2013-11-24. Retrieved 2008-10-12.
2. ^ "Cheesecake reformulation technical guidance | Food Standards Agency". www.food.gov.uk. Retrieved 2026-02-14.
3. ^ Dana Bovbjerg, Jeremy Iggers, The Joy of Cheesecake, Barron's Educational Series, 1989
4. ^ Callimachus, ap. Athen, xiv. p. 643, e
5. ^ Cato the Elder, De Agri Cultura, paragraphs 75 and 76. Available in English on-line at: University of Chicago: Penelope (Note: The "leaves" mentioned in Cato's recipe are bay leaves.)
6. ^ "Cato's 'De Agricultura': Recipes". www.novaroma.org. Retrieved 2008-10-12.
7. ^ "Cato's 'De Agricultura': Recipes".
8. ^ "A Bit of Food History: Cheesecake" (PDF). www.culinaryschools.com. Retrieved 2008-10-12.
9. ^ a b Wilson, C. (2002). "Cheesecakes, Junkets, and Syllabubs". Gastronomica. 2 (4): 19. doi:10.1525/gfc.2002.2.4.19.
10. ^ Pegge, Samuel (2014-12-11). The Forme of Cury, a Roll of Ancient English Cookery. Cambridge University Press. ISBN 978-1-108-07620-3.
11. ^ Heston Blumenthal (2013). Historic Heston. Bloomsbury. p. 35. ISBN 978-1-4088-0441-4.
12. ^ John., Ayto (2002). An A-Z of food and drink. Ayto, John. Oxford: Oxford University Press. ISBN 0192803522. OCLC 48932542.
13. ^ "The Rich History of a Favorite Dessert". Cheesecake.com. Retrieved 2019-01-09.
14. ^ Stradley, Linda; Brenda (2015-05-26). "Cheesecake History". What's Cooking America. Retrieved 2023-07-15.
15. ^ a b Davidson, Alan (2006-09-21). The Oxford Companion to Food. OUP Oxford. p. 162. ISBN 978-0-19-280681-9.
16. ^ a b c Rosner, Helen (2017-03-02). "Sorry, Cheesecake Is Not Cake". Eater. Retrieved 2023-11-29.
17. ^ "New York Style Cheesecake – No water bath required!". Chez Grenier. 2021-03-06. Retrieved 2023-11-29.
18. ^ Womack, Cassie (2022-12-27). "Tart Vs. Torte: What's The Difference?". Tasting Table. Retrieved 2023-11-29.
19. ^ Roufs, Timothy G.; Roufs, Kathleen Smyth (2014-07-29). Sweet Treats around the World: An Encyclopedia of Food and Culture. Bloomsbury Publishing USA. ISBN 979-8-216-15204-0. Some consider baked cheesecake a cake, some a tart, some even a custard pie. Alan Davidson weighs in on the side of cheesecake being a tart, "a flat, baked item consisting of a base of pastry, or occasionally some other flour preparation, with a sweet or savoury topping not covered with a pastry lid".
20. ^ Beranbaum, Rose Levy (1988). The cake bible (1st ed.). New York: William Morrow Cookbooks. p. 80. ISBN 978-0-688-04402-2.
21. ^ Ngo, Hope (2023-01-17). "The Reason Cheesecake Isn't Technically Cake". Tasting Table. Retrieved 2023-11-29.
22. ^ Bender, David A. (2014-01-23). A Dictionary of Food and Nutrition. Oxford University Press. ISBN 978-0-19-251842-2. cheesecake: A flan or tart filled with curd or cream cheese.
23. ^ Ann Kask, Salmon Cookery: From the Salmon Capital of the World, pp.20-21, Firstchoicebooks, 2002 ISBN 0919537588.
24. ^ Carol Fenster, 1,000 Gluten-Free Recipes, p.144, John Wiley & Sons, 2008 ISBN 0470067802.
25. ^ Susan & Enzo Ardovini, Cooking at the Cafe with Sue, p.93, Devanis Publishing, 2008 ISBN 0615233635.
26. ^ Fuller, Kristi M., ed. (2003). Prizewinning Recipes : 200 of the Best Dishes from Better Homes and Gardens Prize Tested Recipe Contest. Meredith Books. pp. 34–35. ISBN 9780696218552.
27. ^ "A South African Favourite: Amarula Cheesecake". The International Hotel School. August 2014. Archived from the original on 2015-02-12. Retrieved 2015-01-01.
28. ^ Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?" – via www.telegraph.co.uk.
29. ^ Yoshizuka, Setsuko (2021-05-19). "Try This Japanese-Style Rare "No-Bake" Cheesecake With Yogurt". The Spruce Eats. Archived from the original on 2018-08-08. Retrieved 2021-01-30.
30. ^ "Ube Cheesecake". The Peach Kitchen. 5 February 2015. Retrieved 7 July 2019.
31. ^ "Creamy and Luscious Ube Cheesecake". Woman Scribbles. Retrieved 7 July 2019.
32. ^ "Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)". The Unlikely Baker. 19 October 2018. Retrieved 7 July 2019.
33. ^ a b c Turnbull, Tony (2023-11-17). "Basque cheesecake: the pudding that broke the internet". The Times. ISSN 0140-0460. Retrieved 2023-11-17.
34. ^ a b Cloake, Felicity (2021-12-01). "How to make the perfect Basque cheesecake – recipe". The Guardian. Retrieved 2022-09-10.
35. ^ Rayner, Jay (2023-06-18). "La Gamba, London: 'A pleasing take on the Spanish repertoire' – restaurant review". The Guardian. ISSN 0261-3077. Retrieved 2023-06-20.
36. ^ Bressanin, Anna (9 June 2023). "The Italian tart that tricked the Pope". BBC. Retrieved 3 April 2024.
37. ^ "Chäschüechli". The Helvetic Kitchen. 20 August 2021.
38. ^ Schumacher, Boris; Schumacher, Oliver (2019). Wie Familie halt so isst: Das ehrliche Friends & Family Kochbuch. Omnino. pp. 308–9. ISBN 9783958941076.
39. ^ "Krakow-style cheesecake (sernik Krakowski)". SBS Food.
40. ^ "What's The Story With Polish Cheesecakes?". The Breadski Brothers. 2021-10-21.
41. ^ "Sernik". tasteatlas.
42. ^ "Traditional Crustless Polish Cheesecake (Sernik wiedeński)". Holly Trail. 2012-01-30.
43. ^ "Sernik – Desserts of the World – Maverick Baking". September 4, 2022.
44. ^ ""Russischer Zupfkuchen" - German Baking Classics". TheUniCook. 2020-08-29.
45. ^ "Cheesecake reformulation technical guidance | Food Standards Agency". www.food.gov.uk. Retrieved 2026-02-14.
46. ^ Mitchell, Russ (21 November 2010). "Say Cheesecake!". CBS News. Retrieved 17 December 2010.
47. ^ Krause, Andrew (2006). "Different Types of Cheesecake". FoodEditorials Snacks Guide.
48. ^ a b Smith, Andrew F. (2013-11-26). New York City: A Food Biography. Rowman & Littlefield. ISBN 978-1-4422-2713-2.
49. ^ a b Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
50. ^ Schwartz, Arthur R. (2008). Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited. Ten Speed Press. ISBN 978-1-58008-898-5.
51. ^ Miller, Leslie F. (2009-04-14). Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt. Simon and Schuster. ISBN 978-1-4165-9197-9.
52. ^ Byrn, Anne (2016-09-06). American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes. Rodale. ISBN 978-1-62336-543-1.
53. ^ Rosen, Alan (2007). Junior's Cheesecake Cookbook. Taunton Press.
54. ^ Denker, Joel (2007-01-01). The World on a Plate: A Tour Through the History of America's Ethnic Cuisine. U of Nebraska Press. ISBN 978-0-8032-6014-6.

v t e Cheese dishes
Dishes	Aligot Alivenci Almogrote Älplermagronen Arancini Arizona cheese crisp Baked potato Bagel and cream cheese Barfi Beer cheese Bryndzové halušky Cacio e pepe Caprese salad Calzone Cauliflower cheese Cervelle de canut Cheese and crackers Cheese ball Cheese fries Cheese on toast Cheese pudding Cheese puffs Cheese roll Cheese slaw Cheese spread Cheesecake Chèvre chaud Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chile con queso Curd snack Empanada Fondue Frico Fried cheese Frito pie Gougère Gratin Gujia Gulab jamun Hauskyjza Jalapeño popper Kaasstengels Kasseropita Khachapuri Khira sagara Lasagna Lazy varenyky Liptauer Macaroni and cheese Macaroni schotel Machas a la parmesana Malakoff Matar paneer Meatloaf Moretum Mornay sauce Mozzarella sticks Mote de queso Nachos Obatzda Olive ascolane Ostkaka Papanași Parmigiana Pască Paskha Pastel (Brazilian version) Pastizz Peda Pepperoni roll Pierogi Pimento cheese Pizza Plăcintă Polpettone Poulet au fromage Poutine Provoleta Quarkkäulchen Quesadilla Quesito Queso flameado Queso ice cream Raclette Ras malai Rasabali Rasgulla Saganaki Sandesh Shahi paneer Smažený sýr Spanakopita Stromboli Stuffed peppers Supplì Syrniki Tirokafteri Tiropita Túró Rudi Túrós csusza Urnebes Vatrushka Welsh rarebit
Sandwiches	Bacon, egg and cheese sandwich Breakfast sandwich Carrozza Cheese dog Cheese dream Cheese sandwich Cheese and pickle sandwich Cheeseburger Cheesesteak Croissan'Wich Croque monsieur Cuban sandwich Dagwood sandwich Grilled cheese Ham and cheese sandwich Jucy/Juicy Lucy McMuffin Monte Cristo sandwich Patty melt Reuben sandwich Roti bakar Sándwich de miga Sub sandwich

v t e Cakes
List of cakes
Butter cakes	Babka Banana bread Gâteau nantais Gooey butter Pound
Cheesecakes	Fiadone Japanese cheesecake Ostkaka Ube cheesecake Smoked salmon cheesecake Tu Basque cheesecake
Nut cakes	Brazil nut Castagnaccio Chestnut Falculelle Financier Neccio Pain de Gênes
Chocolatecakes	Amandine Bariloche Batik Black Forest gateau Blackout Chocolate brownie Colin the Caterpillar Flourless chocolate Garash German chocolate Hedgehog slice Joffre Kladdkaka Molten chocolate Red velvet Sachertorte Torta caprese
Fruitcakes	Apple Banana Bánh chuối Black bun Bolo-rei Cherry cake Clementine Crema de fruta Dundee Fig Genoa Jewish apple Kornigou Mango Mango float Panforte Panpepato Plum Queen Elizabeth Raisin Strawberry Torta alla Monferrina
Layer cakes	Angel Argentine Berry chantilly cake Bolo fiado Buckwheat gateau Cassata Coconut Devil's food Doberge Dobos torte Esterházy torte Flan Gâteau magique Lapis legit (spekkoek) Liver cake Maria Luisa Cremeschnitte Šampita Tompouce Marlenka Mikado Princess Prinzregententorte Rainbow Rogel Sarawak layer Smith Island Torta setteveli Torta Tre Monti Torte Vínarterta
Spit cakes	Baumkuchen Kürtőskalács (Chimney cake) Šakotis Spettekaka Trdelník
Spongecakes	Bahulu Bánh bò Battenberg Boston cream pie Brown sugar Buko pandan Castella Charlotte Coffee and walnut Donauwelle Fanta Frankfurter Kranz French Fancy Frog Génoise Hot milk Hummingbird Lady Baltimore Ladyfinger Lamington Madeira Madeleine Mantecada Marry girl Misérable Opera Pandan Paper wrapped Pionono Rum Shortcake Spice Tres leches Victoria sponge
Foam cakesand meringue	Angel food Brazo de Mercedes Chiffon Dacquoise Kyiv Mamón Mango Pavlova Sans rival Spanische Windtorte Ube Yema Zuger Kirschtorte
Yeast cakes	Banbury Berlingozzo Bienenstich Breudher Cacavellu Campanile Canestru Chorley Cozonac Date and walnut loaf Easter bread Gugelhupf Inuliata Portuguese sweet bread Pandoro Rum baba Streuselkuchen
Specialoccasions	Birthday Buccellato Christmas Bûche de Noël Pan de Pascua Groom's Halloween King Rosca de reyes Kransekake Lekach Love Marry girl Mooncake Snow skin mooncake Pască Pop out Simnel Soul Stack Stollen Strenna Wedding
By shape	Bundt Cake balls Cake pop Cupcake Petit four Swiss roll Upside-down
Other	Basbousa Beer Better than sex Bizcocho Bulla Carrot Coffee Fruit slice Gingerbread house man Heavy Ice cream Ispanaklı kek Kue Kuih Lolly Louise Mané pelado Marble Nonnette Ontbijtkoek Pain d'épices Pancake Parkin Parrozzo Poke Punschkrapfen Rice Ruske kape Snack Soufflé Sugee Sweetheart Teacake Tiramisu Watergate Welsh
Food portal Category

v t e Jewish cuisine
History	Ancient Israelite cuisine 1902 kosher meat boycott Jewish-American patronage of Chinese restaurants
Types	American Ashkenazi Bukharan Ethiopian Israeli Mizrahi Moroccan Mountain Jewish Sephardi Syrian Yemenite
Religious dietary laws	Fleishig Kosher certification agency Kashrut Kitniyot Kosher Kosher by ingredient Kosher airline meal Kosher for Passover Kosher style Mashgiach Milchig Pareve Shechita Treif
Chefs	Ron Ben-Israel Laura Frankel Ina Garten Gil Marks Joan Nathan Ruth Reichl Eyal Shani Michael Solomonov Yotam Ottolenghi Molly Yeh
Religious foods	Apples and honey Ashure Biscochos Bolo Brisket Challah Charoset Cholent Dabo kolo Hanukkah gelt Maror Matzah Mishloach manot Mouna Pain petri Pekalach Showbread Sufganiyah Teiglach Zeroa
Breads	Ashkenazi breads Bagel Bialy Onion roll Pletzel Pumpernickel Rye bread Sephardic/Mizrahi breads Jachnun Kubaneh Lachooh Laffa Lahmacun Lavash Malawach Manakish Markook Pita Taboon bread Ethiopian breads Injera Pancakes Blintz Cheese latke Chremslach Keftes de prasa Latke Mofletta Noodle latkes
Sweets	Cakes and pastries Babka Basbousa Cheesecake Flourless chocolate cake Jewish apple cake Krantz cake Lekach Plava cake Plum cake Poppy seed roll Rugelach Strudel Apple Cookies Black and white cookie Egg kichel Duvshaniot Hadji bada Hamantaschen Jewish almond cookie Jødekager Kichel Ma'amoul Macaroons Mandelbread Marunchinos Rainbow cookie Other desserts Baklava Halva Kogel mogel Krembo Lokum Malabi Marzipan Mofletta Sesame seed candy Sfinj
Pastries	Bichak Bourekas Boyoz Bulemas Chebureki Flódni Hojaldre Knish Nunt Pastelitos de hoja Pastilla Pirozhki Sambusak Ziva
Fried foods	Buñuelo Brik Carciofi alla giudia Churro Corn schnitzel Falafel Fatoot Fatoot samneh Fazuelos Fish and chips Fried cauliflower Fritas de prasa Gribenes Keftes de prasa Kibbeh Ktzitzot Khubeza Matzah brei Potatonik Sfinj Teiglach Torrija Tulumba
Dumplings, pastas and grain dishes	Bsisa Bulgur Couscous Dampfnudel Egg noodles Dolma Farfel Fideos Freekeh Gefilte fish Germknödel Gondi Kasha Kasha varnishkes Kreplach Kibbeh Kubbeh Lokshen kugel Macaroni Hamin Manti Matzah ball Orez Shu'it Pelmeni Pierogi Pilaf Ptitim Shirin polo Shlishkes Soup mandels Tabbouleh Tahdig Vareniki
Casseroles and savory baked dishes	Almadrote Brisket Hamin Jerusalem kugel Karnıyarık Kishka Knish Ktzitzot Khubeza Kugel Lokshen kugel Matzo lasagna Pom Potato kugel Potatonik Sólet Stuffed artichoke Stuffed peppers Tagine Yakhna Yapchik
Snacks and other baked goods	Bamba Bissli Pitzuchim Pretzel Shkedei marak Stuffed dates
Sandwiches	Corned beef sandwich Hillel sandwich Pastrami on rye Rachel Reuben Sabich Sailor sandwich Shawarma
Egg dishes	Beitzah Fatoot samneh Haminados Hardboiled egg Matzah brei Matzoquiles Shakshouka
Meat dishes	Brisket Chopped liver Corned beef Gribenes Gondi Hamin Helzel Hot dog Jerusalem mixed grill Kebab Kibbeh Kishka Kofta Merguez Miltz Montreal smoked meat Pargiyot Pastilla Pastirma Pastrami Plov Sanbat wat Shawarma Schmaltz Shish kebab Shish taouk Sujuk Tagine
Fish dishes	Abudaraho Chraime Dressed herring Fish and chips Gefilte fish Gravlax Herring Ikra Kipper Lakerda Lox Pescado frito Pickled herring Schmaltz herring Smoked salmon Smoked whitefish Tarama Vorschmack Whitefish salad
Salads and pickles	Apio Eggplant salad Israeli salad Kosher dill pickle Matbucha Pickled cucumber Tabbouleh Torshi
Vegetable dishes	Bamia Dolma Holishkes
Soups and stews	Adom kubbeh Avgolemono Borscht Chamo kubbe Chicken noodle soup Chamin Chamo kubbeh Ghormeh sabzi Gondi Hamusta kubbeh Matzah ball soup Msoki Poike Sanbat wat Schav Sofrito Tarator Tzimmes
Cheeses and other dairy products	Akkawi Ayran Clarified butter Cottage cheese Cream cheese Farmer's cheese Feta Kashkaval Kefir Labneh Quark Sirene Smen Smetana Sour cream Strained yogurt Tzfat cheese
Condiments, dips and sauces	Applesauce Amba Baba ghanoush Charoset Chrain Filfel chuma Harif Harissa Hilbeh Hummus Horseradish Mikpah Ful Muhammara Mustard Resek avganiyot Spicy brown mustard Tahini Tatbila Zhoug
Beverages	Arak Beer Boukha Boza Cel-Ray Dr. Brown's Egg cream Grape juice Kedem Linden flower tea Mint lemonade Manischewitz Pomegranate juice Salep Seltzer Tallah Vodka Perfect Wine
Herbs, spices and seasonings	Anise Baharat Cardamom Cinnamon Consommé Dried onion Everything bagel seasoning Hawaij Montreal steak seasoning Licorice root Nigella seeds Poppy seed Sesame seeds Za'atar
Eateries	Appetizing store Dairy restaurant Deli Kosher
Related lists	List of foods with religious symbolism List of Jewish cuisine dishes List of kosher restaurants List of restaurants in Israel
Category

v t e English cuisine
Roman times	Dishes Sausages
Middle Agesto 15th century	Exemplars Utilis Coquinario (c. 1300) The Forme of Cury (c. 1390) Dishes Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage
16th century	Exemplars Richard Pynson (The Boke of Cokery, 1500) Thomas Dawson (The Good Huswifes Jewell, 1585) Dishes Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly)
17th century	Exemplars Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) John Evelyn (Acetaria: A Discourse of Sallets 1699) Kenelm Digby (The Closet Opened 1699) Dishes Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea
18th century	Exemplars Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714) Mary Eales (Mrs Mary Eales's Receipts 1718) John Nott (The Cooks and Confectioners Dictionary, 1723) Eliza Smith (The Compleat Housewife 1727) Hannah Glasse (The Art of Cookery Made Plain and Easy 1747) Ann Cook (Professed Cookery, 1754) Martha Bradley (The British Housewife 1758) Primitive Cookery (1767) Elizabeth Raffald (The Experienced English Housekeeper 1769) Richard Briggs (The English Art of Cookery 1788) William Augustus Henderson (The Housekeeper's Instructor 1791) Dishes Bread and butter pudding Christmas pudding Chutney Curry Cottage or Shepherd's pie Eccles cake Jellied eels Jugged hare Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle (with jelly) Welsh rarebit Yorkshire pudding
19th century	Exemplars Maria Rundell (A New System of Domestic Cookery 1806) Martha Brotherton (Vegetable Cookery 1812) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs. Beeton's Book of Household Management 1861) Dishes Battenberg cake Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Eton mess Eve's pudding Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Jam roly-poly Lancashire hotpot Lardy cake Madeira cake Potted shrimps Sausage roll Steak and kidney pudding Summer pudding Windsor soup Worcestershire sauce
20th century	Exemplars Florence Petty Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry Fanny Cradock Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Nigella Lawson Jamie Oliver Fergus Henderson (The Whole Beast 1999) Gordon Ramsay Gary Rhodes Mary Berry Dishes Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Coronation chicken Crumble Knickerbocker glory Ploughman's lunch Salad cream Steak Diane Sticky toffee pudding
21st century	Exemplars Heston Blumenthal (The Fat Duck) Lizzie Collingham Hugh Fearnley-Whittingstall (River Cottage) Rachel Khoo Michel Roux Jr. (Le Gavroche) Antony Worrall Thompson Clarissa Dickson Wright (A History of English Food 2011) Dishes Coronation quiche Platinum Pudding
Related	List of English dishes List of English cheeses List of savoury puddings List of sweet puddings Rationing in the United Kingdom

v t e Israeli cuisine
List of dishes
History	Ancient Israelite cuisine Jewish cuisine Ashkenazi Bukharan Ethiopian Sephardi Mizrahi
Breads	Babka Challah Jachnun Krantz cake Kubaneh Lahoh Laffa Malawach Rye bread Bagel Pain petri Pita Pumpernickel bread
Salads	Israeli salad Moroccan carrots Red cabbage salad Turkish salad Watermelon and feta salad
Dips and condiments	Fried Kubbeh Amba Baba ghanoush Bourekas Dolma Fried cauliflower Ful medames Harif Harissa Hummus Ikra Kibbeh nayyeh Matboucha Muhammara Tatbila Yogurt Zhoug
Sandwiches	Falafel Sabich Shawarma sandwich Tehina and silan sandwich Boureka sandwich
Fish	Tuna salad Tuna salad sandwich Tilapia Chraime Gavroi Sardines Tunafish Barbuniya
Soups	Avgolemono Chicken soup Cholent Chamin Kubbe Yemenite chicken soup Yemenite beef soup Yemenite bean soup Maraq Shu'it lebana Maraq Shu'it yerooqa
Meat	Shawarma Chicken or Turkey schnitzel Kofta Shish kebab Shish taouk Jerusalem mixed grill Sofrito Stuffed peppers
Fried foods	Atayef Cheese latke Cigarim Corn schnitzel Falafel Fried chicken Fried eggplant Israeli schnitzel Keftes de prasa Kibbeh Latkes Zalabia
Pasta	Hilopites Itriyot Kugel Lokshen kugel Yerushalmi Kugel Ptitim
Grains and side dishes	Bulgur Couscous Farro Freekeh Levivah Orez Shu'it Rice Rice pilaf Scorched rice Mujadara
Desserts	Halva Baklava Basbousa Hadji bada Halva ice cream Duvshaniot Krembo Sufganiyot Rugelach Hamantashen Malabi Ma'amoul Marunchinos Tahini cookie
Alcohol	Israeli beer Israeli wine Kosher wine Arak Tubi 60
Other drinks	Mint lemonade Rimonana Sahlab Kafe shahor Ayran
Fruits and vegetables	Apple Artichoke Beet Cherry tomato Cabbage Cucumber Eggplant Garlic Horseradish Mango Onion Pomegranate Potato Radish Red cabbage Red onion Sabra Spinach Squash blossom Tomato
Other ingredients	Aleppo pepper Parsley Dill Honey Tahini Silan Dates Garbanzo beans Cowpea Common bean Za'atar Sumac Hawaij Olive oil Olives Oregano Baharat Raisin Sachlav Semolina Thyme Cilantro Sesame Poppy seed Saffron Cardamom
Cheeses	Bulgarit Cottage cheese Cream cheese Tzfatit Gvina levana Feta Halloumi Labneh
Israeli restaurants domestically and abroad	List of restaurants in Israel Cuisine of Jerusalem Bavel Taïm Zahav

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