Flavour or not, that looks unmistakably like, and with what I believe would have the texture of, a sponge cake.
Flour, sugar, fat and shit loads of processed additives.
Fuck J G Ross. Shite baker.
can’t tell if these have pastry, but ‘welsh cheesecakes’ have no cheese and are just a pastry tart with some jam and a cake topping.
They are just american muffin.
17 “E” numbers. and a load of crap ingredients I’m pretty sure they are not going to be the best cakes out there
Is the whey what makes makes a cheese cake?
**(As in because that’s the liquid squeezed out of cheese before it’s formed into blocks)**
or is it because they’re intended to be eaten with cheese?
(Like a Yorkshire teacake being a bread roll to be had at tea time, not that it contains tea)
All i see is E numbers.
its a cake, with cheese in it?
This was 100% purchased in a corner shop with a flat roof and very small windows. Or a Spar petrol station.
EDIT: And it is absolutely not a cheesecake.
It’s likely misnamed and these are cheesecake muffins/shortcakes. There is likely a cheesecake flavored icing or glaze on them. Sometimes the cheesecake portion is marbleized within the cake.
They also do “Glasgow rolls” that are fuck all like any rolls ever made within a 20 mile radius of Glasgow
Muffin (cake) with cream cheese filling, like a cheese cake topping.
I’ve had a packet of these from my Scotmid before. Thought it was an April fool.
Is that not muffins?
They are brownies .
Knob cheese maybe?
All the fillings have been thinned out…all the common brand VAT free cakes just taste like shit now… No real ingredients anymore
Demons are taking over
Blame the absolute nobheads down in the factory for this one, looks like a spongecake to me
Ha! I’m originally from New Zealand and made these for my Scottish colleagues once. I also couldn’t explain why they’re called cheesecakes, they just are. I didn’t know they were a thing here, but they’re relatively common in NZ; I don’t think I’ve seen them made commercially, but everyone’s nana made them.
Maybe wrong labels?
I could understand the confusion if it was just cake, with some cheese on it, but it doesn’t even have any form of cheese whatsoever on the ingredient list, lol…
Not cheesecake. Not even false cheesecake. It’s just cake.
Someone in the factory messing with the labling machine and left it on the wrong one?
Who cares why they are called cheesecakes.
They are the bomb and JG Ross does the best version of these in the grampian area.
If there is a baker and a product i miss,
it is Kelly of Cults and their 😢 steak and gravy 😭pies.
Sorry it’s all still just to painfull to talk about.
I once tried a frozen “Japanese cheesecake” dessert which was just like a firm sponge. I don’t know where the cheese was.
Since a bunch of comments noted the E numbers, here’s what they are:
**Raising agents**
E500 – Sodium carbonate
E450 – Disodium pyrophosphate
Both of these are ingredients in baking powder, so chances are if you’ve made a cake at home you have used these E numbers.
**Emulsifiers**
E471 – mono/di glycerides of fatty acids
E475 – Polyglycerol esters of fatty acids
E481 – Sodium stearoyl-2-lactylate
These are not commonly found in home kitchens. Oils and fats commonly contain small amounts of fatty acid glycerides, SSL is man-made. Emulsifiers help waters and oils mix together more easily–eggs do the same thing in home baking, but small amounts of chemical emulsifiers can do the work of multiple eggs, which allows you to reduce the egg content in a baked good and make it taste less eggy (and save money). SSL is also a humectant, meaning it holds onto moisture and keeps baked goods softer and helps them rise more when being baked.
**Acidity regulators**
E330 – Citric acid
E331 – Sodium citrate
Citric acid is what makes lemons, oranges and other citrus fruits tangy. Sodium citrate is the salt form of citric acid, you can make it at home by mixing bicarbonate of soda with lemon juice. Some home cooks use sodium citrate as an emulsifier (it’s rare though) for making things like cheese sauces.
**Colour**
E163 – Anthocyanin
A naturally occurring pigment. This is what makes red onions red, what makes blackcurrents black, what makes blueberries blue. Here, it’s what’s making the jam red, likely to make you think the apple/pear/apricot jam is actually strawberry.
**Gelling agent**
E440a – Pectin
This is the thing which makes jams gel up. some fruits like oranges have enough pectin naturally that you can just steep the peels in the juice to make marmalade (if you’ve ever wondered why traditional marmalade has orange peels in it, now you know! it was the traditional way to add pectin), but commercial jams tend to have pectin added. You’ll find pectin in the home baking section of the supermarket if you want to make your own jam.
Both of these are preservatives as the label suggests, both are manufactured artificially. They inhibit the growth of mould and other microbes to prevent the cakes going bad quickly. Not particularly important at home where baked goods are eaten very quickly, but essentially mandatory for any industrial baker to lower the risk of things like food poisoning and spoilage.
Another man-made compound. An antifoaming agent helps stop the formation of bubbles in the cake batter, which helps ensure an even rise and stops the cake from drying out or ending up too dense from overmixing.
Carboxymethyl cellulose is a thickener made from cellulose, the stuff that makes up the cell walls of plant cells. Just as cellulose helps plants stay fixed in place by stiffening them, stabilisers tend to thicken mixtures, and help keep emulsions stable so they don’t separate back out into oil and water.
Guar gum is a thickener derived from Guar beans, Xanthan gum is a thickener produced by the Xanthomonas bacteria, and is commonly used as a vegan/allergy free alternative to other traditional thickeners and stabilisers.
26 years time served in Scotland and I’ve never seen or heard of these. Checks out that they’re from Aberdeen though, we don’t claim that place.
I’ve never seen anything named a cheesecake that looks like this before, having lived in Scotland all my life and visited endless local bakeries and supermarkets all around the country through work.
My mother (Irish) calls those kind of things cheesecakes as well. No idea why.
My Gran bought two cheesecakes like these every Saturday as a wee treat for us for many years through my childhood. I went to live in England in my late teens and was totally flummoxed when I ordered cheesecake from a cafe menu and a lump of thick, sweet creamy gunk on a pile of crushed-up digestive biscuits arrived with my cup of tea.
32 comments
The flavour
🤔
Flavour or not, that looks unmistakably like, and with what I believe would have the texture of, a sponge cake.
Flour, sugar, fat and shit loads of processed additives.
Fuck J G Ross. Shite baker.
can’t tell if these have pastry, but ‘welsh cheesecakes’ have no cheese and are just a pastry tart with some jam and a cake topping.
They are just american muffin.
17 “E” numbers. and a load of crap ingredients I’m pretty sure they are not going to be the best cakes out there
Is the whey what makes makes a cheese cake?
**(As in because that’s the liquid squeezed out of cheese before it’s formed into blocks)**
or is it because they’re intended to be eaten with cheese?
(Like a Yorkshire teacake being a bread roll to be had at tea time, not that it contains tea)
All i see is E numbers.
its a cake, with cheese in it?
This was 100% purchased in a corner shop with a flat roof and very small windows. Or a Spar petrol station.
EDIT: And it is absolutely not a cheesecake.
It’s likely misnamed and these are cheesecake muffins/shortcakes. There is likely a cheesecake flavored icing or glaze on them. Sometimes the cheesecake portion is marbleized within the cake.
They also do “Glasgow rolls” that are fuck all like any rolls ever made within a 20 mile radius of Glasgow
Muffin (cake) with cream cheese filling, like a cheese cake topping.
I’ve had a packet of these from my Scotmid before. Thought it was an April fool.
Is that not muffins?
They are brownies .
Knob cheese maybe?
All the fillings have been thinned out…all the common brand VAT free cakes just taste like shit now… No real ingredients anymore
Demons are taking over
Blame the absolute nobheads down in the factory for this one, looks like a spongecake to me
Ha! I’m originally from New Zealand and made these for my Scottish colleagues once. I also couldn’t explain why they’re called cheesecakes, they just are. I didn’t know they were a thing here, but they’re relatively common in NZ; I don’t think I’ve seen them made commercially, but everyone’s nana made them.
Maybe wrong labels?
I could understand the confusion if it was just cake, with some cheese on it, but it doesn’t even have any form of cheese whatsoever on the ingredient list, lol…
Not cheesecake. Not even false cheesecake. It’s just cake.
Someone in the factory messing with the labling machine and left it on the wrong one?
Who cares why they are called cheesecakes.
They are the bomb and JG Ross does the best version of these in the grampian area.
If there is a baker and a product i miss,
it is Kelly of Cults and their 😢 steak and gravy 😭pies.
Sorry it’s all still just to painfull to talk about.
I once tried a frozen “Japanese cheesecake” dessert which was just like a firm sponge. I don’t know where the cheese was.
Since a bunch of comments noted the E numbers, here’s what they are:
**Raising agents**
E500 – Sodium carbonate
E450 – Disodium pyrophosphate
Both of these are ingredients in baking powder, so chances are if you’ve made a cake at home you have used these E numbers.
**Emulsifiers**
E471 – mono/di glycerides of fatty acids
E475 – Polyglycerol esters of fatty acids
E481 – Sodium stearoyl-2-lactylate
These are not commonly found in home kitchens. Oils and fats commonly contain small amounts of fatty acid glycerides, SSL is man-made. Emulsifiers help waters and oils mix together more easily–eggs do the same thing in home baking, but small amounts of chemical emulsifiers can do the work of multiple eggs, which allows you to reduce the egg content in a baked good and make it taste less eggy (and save money). SSL is also a humectant, meaning it holds onto moisture and keeps baked goods softer and helps them rise more when being baked.
**Acidity regulators**
E330 – Citric acid
E331 – Sodium citrate
Citric acid is what makes lemons, oranges and other citrus fruits tangy. Sodium citrate is the salt form of citric acid, you can make it at home by mixing bicarbonate of soda with lemon juice. Some home cooks use sodium citrate as an emulsifier (it’s rare though) for making things like cheese sauces.
**Colour**
E163 – Anthocyanin
A naturally occurring pigment. This is what makes red onions red, what makes blackcurrents black, what makes blueberries blue. Here, it’s what’s making the jam red, likely to make you think the apple/pear/apricot jam is actually strawberry.
**Gelling agent**
E440a – Pectin
This is the thing which makes jams gel up. some fruits like oranges have enough pectin naturally that you can just steep the peels in the juice to make marmalade (if you’ve ever wondered why traditional marmalade has orange peels in it, now you know! it was the traditional way to add pectin), but commercial jams tend to have pectin added. You’ll find pectin in the home baking section of the supermarket if you want to make your own jam.
**Preservatives**
E202 – Potassium Sorbate
E282 – Calcium propionate
Both of these are preservatives as the label suggests, both are manufactured artificially. They inhibit the growth of mould and other microbes to prevent the cakes going bad quickly. Not particularly important at home where baked goods are eaten very quickly, but essentially mandatory for any industrial baker to lower the risk of things like food poisoning and spoilage.
**Antifoaming agent**
E900 – Dimethyl polysiloxane
Another man-made compound. An antifoaming agent helps stop the formation of bubbles in the cake batter, which helps ensure an even rise and stops the cake from drying out or ending up too dense from overmixing.
**Stabilisers**
E466 – Carboxymethyl cellulose
E412 – Guar Gum
E415 – Xanthan Gum
Carboxymethyl cellulose is a thickener made from cellulose, the stuff that makes up the cell walls of plant cells. Just as cellulose helps plants stay fixed in place by stiffening them, stabilisers tend to thicken mixtures, and help keep emulsions stable so they don’t separate back out into oil and water.
Guar gum is a thickener derived from Guar beans, Xanthan gum is a thickener produced by the Xanthomonas bacteria, and is commonly used as a vegan/allergy free alternative to other traditional thickeners and stabilisers.
26 years time served in Scotland and I’ve never seen or heard of these. Checks out that they’re from Aberdeen though, we don’t claim that place.
I’ve never seen anything named a cheesecake that looks like this before, having lived in Scotland all my life and visited endless local bakeries and supermarkets all around the country through work.
My mother (Irish) calls those kind of things cheesecakes as well. No idea why.
My Gran bought two cheesecakes like these every Saturday as a wee treat for us for many years through my childhood. I went to live in England in my late teens and was totally flummoxed when I ordered cheesecake from a cafe menu and a lump of thick, sweet creamy gunk on a pile of crushed-up digestive biscuits arrived with my cup of tea.