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Yozuna's Baobab Cheese Cake

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By bbcgoodfood · From Open Recipes · 6 ingredients
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Why it works: Cream cheese and butter match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,746 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

The recipe

Serves 8

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cream cheese + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,746 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Cream cheese + biscuittop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together145 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Biscuit + sugartop 7% of all pairs
    Aroma overlapstrong
    Mentioned together1,873 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Butter + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together41,197 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Sugar + lemontop 10% of all pairs
    Aroma overlaplow
    Mentioned together53,530 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon share little aroma chemistry, yet 53,530 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (cream cheese, butter, biscuit, sugar):

  1. Vanillabetter flavor fit
  2. Coconutbetter flavor fit
  3. Strawberrybetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against cream cheese, butter, biscuit, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).