There are thirteen cheesecakes in our cabinet on a good day, and most people decide in about ninety seconds. Usually by pointing.
Nothing wrong with pointing. But if you are ordering for other people, or you have been getting the same one for five years, here is what each of them is actually like.
The baked ones
Denser, richer, closer to a New York style. They slice cleanly and a small piece goes a long way. If you are not sure what separates these from the chilled ones, we have written about that in detail.
Biscoff
Our most requested, and it is not close. Caramelised Biscoff biscuit through the base and crumbled over the top, with a Lotus biscuit sitting on it. Sweet, spiced, and it tastes exactly like people hope it will. If you are buying for a group and want the safest crowd-pleaser, this is it.
American
The plainest and, for a lot of people, the best. No topping, no distraction — just thick, dense, properly creamy baked cheesecake. This is the one that tells you whether a bakery can actually make cheesecake. It is also the most versatile: serve it with fresh berries, a coulis, or nothing at all.
Caramel
Golden caramel swirled through, finished with a chocolate lattice. Sweeter than the American and more of an occasion cake than an everyday one.
Pistachio
A buttery pistachio base under the filling, pistachio glaze on top, chopped pistachios around the edge. Not subtle, and not trying to be. Pistachio has become genuinely fashionable in the last few years and this is the one people photograph.
Nutella
New to the range. A thick layer of chocolate hazelnut spread over baked cheesecake, scattered with chopped hazelnuts. It is a dessert cheesecake rather than an afternoon-tea one — rich enough that you will cut smaller slices than you planned.
Apple Crumble
Also new. Spiced apple and buttery crumble over the top with a caramel drizzle. The one to bring out when the weather turns. Serve it at room temperature rather than fridge-cold — the crumble is much better for it.
The chilled ones
Lighter, silkier, set rather than baked. Better with fruit and better on a hot day.
French Vanilla
The base model, in the best sense. Smooth, delicate, and the one to buy if you want to add your own fruit or serve it alongside something else.
Strawberry and Blueberry
Fruit-topped and easy to serve. Strawberry is the more popular of the two; blueberry is slightly sharper and, to our mind, the more interesting.
Passionfruit
Tangy enough to cut through the cream underneath. If you find most cheesecake too sweet, start here.
Tangy Lemon
The same idea with more bite. Sharp, bright, and the best of the range after a heavy meal.
Oreo
Crushed Oreo through a smooth chilled filling with more on top. The one children ask for by name, and plenty of adults quietly do too.
Caramel
Rich caramel on a silky base. All the indulgence of the baked caramel with a lighter texture.
And the gluten free one
Gluten Free Vanilla sits in our wider gluten free and vegan range. If a guest has coeliac disease rather than a preference, please ring us on (07) 3209 2771 and talk to us directly.
Choosing for other people
A few shortcuts that hold up.
- Mixed group, no information: Biscoff or French Vanilla.
- Hot day, standing up, grazing: anything chilled.
- Formal dinner, plated: American or Pistachio.
- Someone who says they do not like cheesecake: Tangy Lemon or Passionfruit. It is usually the sweetness they object to.
- Children involved: Oreo.
Ordering
All of these are sold as whole cheesecakes. Order online and collect from Springwood, or come in and look at what is on the shelf. More on the range at cheesecake in Brisbane.
Roberto’s Cheesecakes, 3414/3416 Pacific Hwy, Springwood QLD 4127. Phone (07) 3209 2771.