Reinvented carbon-free cheesecake expected to give New York version a run for its money

By Gill Hyslop contact

- Last updated on GMT

Personal twists can be added to The New Cheesecake mix to make it really local. Pic: Zeelandia/FrieslandCampina
Personal twists can be added to The New Cheesecake mix to make it really local. Pic: Zeelandia/FrieslandCampina

Related tags: Zeelandia, frieslandcampina ingredients, cheesecake, Carbon footprint

Zeelandia has partnered with dairy giant FrieslandCampina to introduce The New Cheesecake, which has the same indulgent taste, creaminess and smooth texture as the New York offering, but with the additional advantage of being a carbon-friendly treat.

The reinvented offering comprises a ready-to-use ingredients mix, which includes Zeelandia’s crust mix and FrieslandCampina’s fresh cream cheese. This eliminates the need to ship a finished product frozen, thereby reducing its carbon footprint.

Additional ingredients – obviously sourced locally – and production input from bakers in Europe and Asia also make it a sustainable option, while the recipe can be tailored to create a unique variation with a local signature.

According to bakery solutions experts Zeelandia, the easy-to-use mix creates ‘ deliciously satisfying cheesecake’.

“So far, no alternative has been able to match or surpass American cheesecake quality,”​ said Eelco van Oosterbosch, global category leader at the Royal Zeelandia Group.

“There are several qualities of cheesecakes on the market in Europe and Asia, with different types of cheese, but the biggest increase in demand is for real American premium cheesecake. Consumers look for the real thing.”

He added the mix is as indulgent as the original, “with an optimal sensory balance between delightfully sweet and fresh sour notes, a rich and creamy consistency, and a smooth and velvety mouthfeel.”

Surface cracking

Suzanne van den Eshof, global marketing director at FrieslandCampina Ingredients Food & Beverages, said the specially formulated mix also overcomes the issue of surface cracking, which is the bane of bakers’ lives.

“We’re very excited to get another innovative solution to the market together with one of our valued partners,”​ said Van den Eshof.

“This reinvented cheesecake embodies our philosophy of working with our partners to create moments of feeling good through delivering high quality products bursting with indulgence, simultaneously providing opportunities to add local twists such as fruits, flavours or toppings.”

Van Oosterbosh added The New Cheesecake will allow consumers to indulge with a clear conscience.

“[It offers] exactly what the market has been craving. From up-sell opportunities to reach the high-end cheesecake segment, a basic recipe  and a range of inspirational ideas to offer customers’ differentiation, to creating value across bakeries, premium retail and quick service restaurant chains alike: this solution guarantees a delicious cheesecake without cracks every time.

“We explored every option to come to this indulgent product, while at the same time securing a smaller carbon footprint.”

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