-
Ricotta cheeseCheesecakes are reported in ancient Jewish, Greek and Roman sources. The earliest reports of cakes made using cheese date from a few hundred years BC but cheese-making dates back to 2000 BC.
The earliest cheesecakes were made with a soft cheese made from goat and sheep's milk in various proportions, hung and dried in bags, much like today's "farmer's cheese." The cheese was combined with flour, eggs and honey and then baked into a loaf. -
German cheesecake made with quark cheeseCheesecake was carried to the British Isles by Roman armies where the local cheeses were aged longer than in warmer Mediterranean climates. The British adapted by soaking cheese in sweet water or milk before mashing, straining before adding eggs, sugar and butter and baking.
Through the years, each culture has added its unique taste to the recipe by using local cheeses, quark in Germany, mascarpone in Italy and Neufchatel in France. An American attempt to duplicate Neufchatel cheese produced cream cheese, first marketed by the Empire Cheese Company of New York in 1880. This unripened white cheese was richer and creamier than the standard at the time and, in 1912, James Kraft perfected a pasteurization process that made widespread distribution possible. -
Cottage cheese and mascarponeThe classic cheesecake is a mixture of cheese, cream, eggs, vanilla and sugar baked atop a crust of crumbled pastry or a crust. The cake is baked in a round metal pan with a bottom and removable side called a "spring form" pan. The pan is lined with wax or baker's paper to ease removal.
The cake rises as it bakes and settles back a bit as it cools, resulting in a raised edge. "New York" style cheesecake is the most popular style served in American restaurants, not only because more distributors carry it but because it can be topped with a variety of fruits and syrups. It can also be made with flavorings from almond to white chocolate. -
Japanese green tea cheesecake with ice cream to matchAmerica's New York-style is but one type of cheesecake served today. The English prefer a soft, custard-like cheesecake, served with fruit and the French still prefer their Neufchatel cakes. Almost any unripe or ripe, semi-soft cheese can be used. Even blue cheese is used for savory cakes. The Japanese add cornstarch with eggs for a glossy finish. In addition to the baked varieties, cheesecake can also be made with gelatin in a no-bake form. Crème fraiche, whipped cream, ice cream or non-dairy toppings are used on dessert cakes. -
A cheesecake tart can be topped with fresh fruitCheesecake's popularity is based in great part on its versatility. It can be adapted for the most formal occasions with a drizzle of chocolate or raspberry syrup or served plain or topped with strawberries for a family dinner. Cheesecakes are baked in the tall, straight-sided cakes we've become accustomed to but are also made in pie-shaped pans and as bases for fruit tarts. Individual cakes are baked in muffin tins and cheesecake can be adapted for use in pastries of almost any shape.
