Bavarian cream or Crème bavaroise or simply Bavarois is a classic dessert, a Swiss invention according to the French, but one that was included in the repertory of Marie-Antoine Carême, who is sometimes credited with it. It was named in the early nineteenth century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a "hermetically-sealed" mold that was plunged into salted crushed ice to set— hence "Muscovite". At the twenty-first century dinner table, one can scarcely imagine the impression made in the mid-nineteenth century by an unmolded and flattened Bavarian cream presented at a summertime dinner party. Bavarian cream is similar to flour- or cornstarch-thickened crème pâtissière but thickened with gelatin instead and flavoured with liqueur. It is lightened with whipped cream when on the edge of setting up, before being molded, for a true Bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate. By coating a chilled mold first with a fruit gelatin, a glazed effect can be produced. Imperfections in the unmolding are disguised with strategically-placed fluted piping of crème Chantilly. In America, it is not uncommon to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse. In this informal presentation, Escoffier recommended the Bavarian cream be made in a "timbale or deep silver dish which is then surrounded with crushed ice". It may be served with a fruit sauce or a raspberry or apricot purée or used to fill elaborate charlottes. Though it does not pipe smoothly because of its gelatin, it could substitute at a pinch for crème pâtissière as a filling for doughnuts. The American "Bavarian Cream doughnuts" are actually filled with a version of a crème pâtissière, causing local linguistic confusion. Cheesecake is a dessert formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavoured or topped with a puree or compote of fruit. Savory cheesecakes also exist, served sometimes as hors d'oeuvre or with accompanying salads. Despite their name, cheesecakes are technically tarts; the word 'cake' was formerly applied to a much broader category of foods than it is today.