Cheesecake

History

An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to the Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—grc). The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.

A more modern version called a sambocade, made with elderflower and rose water, is found in Forme of Cury, an English cookbook from 1390. On this basis, the English chef Heston Blumenthal argues that cheesecake is an English invention.

The English name cheesecake has been used only since the 15th century, and the cheesecake did not evolve into its modern form until somewhere around the 18th century. Europeans began removing yeast and adding beaten eggs to the cheesecake instead. With the overpowering yeast flavor gone, the result tasted more like a dessert treat. The early 19th-century cheesecake recipes in A New System of Domestic Cookery by Maria Rundell are made with cheese curd and fresh butter. One version is thickened with blanched almonds, eggs, and cream, and the cakes may have included currants, brandy, raisin wine, nutmeg, and orange flower water.

Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, was searching for a way to recreate the soft, French cheese Neufchâtel. He discovered a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.

Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States.

Culinary classification

Modern cheesecake is not usually classified as an actual "cake", despite the name (compare with Boston cream "pie"). Some people classify it as a torte due to the usage of many eggs, which are the sole source of leavening, as a key factor. Others find compelling evidence that it is a custard pie, based on the overall structure, with the separate crust, the soft filling, and the absence of flour. Other sources identify it as a flan, or tart.

Smoked salmon cheesecake is a savoury form, containing smoked salmon. It is most frequently served as an appetizer or a buffet item. A smoked salmon cheesecake was a prize-winning recipe in 1996 in Better Homes and Gardens' Prize Tested Recipe Contest. The recipe called for the use of Swiss cheese along with the more usual (for cheesecakes) ricotta.

National varieties

Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Some do not have a crust or base. Cheesecake comes in a variety of styles based on region:

Africa

One popular variant of cheesecake in South Africa is made with whipped cream, cream cheese, gelatin for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with Amarula liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in British South African communities.

Asia

thumb|Japanese no-bake cheesecake (known in Japan as rare cheesecake), garnished with [[strawberry sauce]]

Japanese cheesecake, or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to chiffon cake. No-bake cheesecakes are known as rare cheesecake (Japanese: レアチーズケーキ).

The most prominent version of cheesecake in the Philippines is ube cheesecake. It is made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar, and butter). It can be prepared, baked, or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.

Europe

Basque cheesecake, composed of burnt custard and no crust, was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain. It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson. The Spanish chef Nieves Barragán Mohacho serves hers with a liquorice sauce, which Lawson included in her recipe. In 2021, Basque cheesecake was widely shared on Instagram and became "ubiquitous" in the UK. In 2023, the British restaurant critic Jay Rayner complained that Basque cheesecake had become overabundant in London.

Crostata di ricotta is a traditional Italian baked cheesecake made with ricotta cheese, chocolate chips, and eggs. Many cakes and desserts are filled with ricotta, like cassata Siciliana and pastiera Napoletana.

Swiss Chäschüechli (ramequin in French-speaking parts of the country) are small cheesecake tartlets, savory rather than sweet.

Sernik, with ser meaning "cheese", is a baked Polish cheesecake dating back to the 17th century. It uses twaróg (traditional Polish quark) and is based more on eggs and butter, without cream or sour cream. Variations include sernik krakowski (Kraków-style), with a lattice crust on top, królewski (royal), made from cocoa crust on the top and bottom of the cheesecake filling, and wiedeński (Vienna-style), which is crustless.

Cottage cheese zapekanka (East Slavic cuisine).

File:Nagoya Bar Basque cheese cake 2020-06 ac (1).jpg|Basque cheesecake File:Tarte au fromage blanc.png|French cheesecake (tarte au fromage) File:Oberkrämer 23.05.2015 13-21-03.JPG|German cheesecake (Käsekuchen) File:Italian style cheesecake.jpg|Italian-style ricotta cheesecake File:7dcp5132544-russischer-zupfkuchen.jpg|Russischer Zupfkuchen File:2023 Sernik polski (1).jpg|Polish-style cheesecake with raisins (sernik)

North America

The United States has several different recipes for cheesecake, and this usually depends on the region in which the cake is baked, as well as the cultural background of the person baking it.

Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.

New York–style or Jewish-style cheesecake uses a cream cheese base. Gil Marks traces the origin of the New York-style or Jewish cheesecake in Ashkenazi Jewish cuisine to the 1930s, made famous in such establishments as Reuben's Restaurant and kosher-style Jewish deli Lindy's, opened by German-Jewish immigrant Leo Lindermann in 1921. Earlier cheese pie recipes called for cottage cheese. Cream cheese was invented in 1872 and made its way into American Jewish cuisine by 1929 according to Arnold Reuben, owner of the namesake restaurant, who claims credit for the recipe (as well as the Reuben sandwich) and is said to have won an award at the 1929 World's Fair in Barcelona. Junior's, established by Harry Rosen in 1950, is another NY Jewish establishment famous for New York-style cheesecake. Charles W. Lubin, a Jewish baker in Decatur, Illinois, created the Sara Lee brand of supermarket cheesecakes and expanded into other cakes such as coffee cake, being sold in 48 states.

References

References

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