Cracking the cheesecake code: FrieslandCampina and Zeelandia create whey protein alternative

28 Jan 2021 --- FrieslandCampina and Zeelandia have joined forces to craft an accessible whey protein-based alternative to premium New York cheesecake. 

Dubbed The New Cheesecake, it uses local ingredients, offering bakeries and outlets in Europe and Asia the opportunity to create their own unique variations. 

The high-end alternative also matches the premium taste, creaminess and smooth structure of a traditional New York cheesecake.

True indulgence 
The New Cheesecake is based on whey protein. Zeelandia’s crust mix is topped with FrieslandCampina’s fresh cream cheese in a recipe with a ready-to-use ingredients mix. 

The New Cheesecake is based on whey protein.

The result is a “deliciously satisfying cheesecake” that also overcomes surface cracking challenges often experienced within the bakery arena.

“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,” says Eelco van Oosterbosch, global category leader at the Royal Zeelandia Group.

“Consumers look for the real thing, and bakers desire truly indulgent sophisticated pastry applications. So far, no alternative has been able to match or surpass American cheesecake quality,” he notes.

“Together with the professionals from FrieslandCampina, we are proud to introduce The New Cheesecake. It is proven to be as creamy, smooth and satisfying as the original, offering an indulgent cheesecake experience with an optimal sensory balance between delightfully sweet and fresh sour notes, a rich and creamy consistency, and a smooth and velvety mouthfeel.”

Overcoming surface cracking
“We’re very excited to get another innovative solution to the market together with one of our valued partners, adds Suzanne van den Eshof, global marketing director at FrieslandCampina Ingredients Food & Beverages. “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, flavors or toppings.”

Sustainability comes to the fore
As well as replicating the lusciously smooth and creamy texture that makes American cheesecake so popular, The New Cheesecake by Zeelandia and FrieslandCampina is a more sustainable option. 

Rather than shipping the finished product frozen, The New Cheesecake uses local ingredients and production and a newly created supply chain. The baker creates the cheesecake with satisfying performance every single time. 

This helps to reduce the carbon footprint. 

“The New Cheesecake which will offer 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.”

“Together, we explored every option to come to this indulgent product, while at the same time securing a smaller carbon footprint,” concludes Van Oosterbosch.

By Gaynor Selby

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