Randy Chandler
The answer is yes—cheesecake is indeed made from cheese. The ancient Greeks are credited with creating the earliest known cheesecake over 4,000 years ago, using patties of fresh cheese that were pounded smooth with flour and honey and baked on an earthenware griddle. In the 19th century, traditional curd cheese was replaced with cream cheese, creating a creamier, richer, and tastier treat. Today, cheesecakes are commonly made with cream cheese, mixed with eggs, sugar, and sour cream or heavy cream, and baked in a graham cracker crust. However, different variations exist, such as the Italian-style cheesecake, which uses ricotta, or the German-style cheesecake, which uses quark.
| Characteristics | Values |
|---|---|
| Main Ingredient | Cream Cheese |
| Other Ingredients | Eggs, Sugar, Sour Cream/Heavy Cream, Flour, Flavorants (Vanilla, Chocolate, Fruit, etc.) |
| Base | Graham Crackers, Oreo Cookies, Pastry, or No Base |
| Variations | New York-style, Italian-style, German-style/Bavarian, Keto |
| History | Created by the ancient Greeks on the island of Samos in the 5th century BC |
| In the 1930s, traditional curd cheese was replaced with cream cheese in American recipes |
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What You'll Learn
- Cream cheese is the main ingredient in most cheesecakes
- Other types of cheese used include ricotta, mascarpone, and cottage cheese
- Ancient Greeks made cheesecake with fresh cheese, flour, and honey
- The English loved cheesecake so much that it made its way to the American colonies
- In the 1930s, traditional curd cheese was replaced with cream cheese in American cheesecakes
Cream cheese is the main ingredient in most cheesecakes
Cheesecake is indeed made from cheese. While there are many variations of the dessert, cream cheese is the main ingredient in most cheesecakes.
The ancient Greeks are credited with creating the earliest known cheesecake over 4,000 years ago. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey. The creation was then baked on an earthenware griddle. In the 1730s, Philadelphia became home to the "Cheesecake House" tavern, and Martha Washington's cookbook featured three different cheesecake recipes. In the 19th century, cheesecake recipes began to feature more subtle ingredients like lemon and vanilla, and traditional curd cheese was phased out and replaced with cream cheese. Thus, the New York cheesecake was born.
Cream cheese is a key ingredient in the New York-style cheesecake, which is made largely of cream cheese, like the kind you spread on a bagel. Other ingredients mixed with the cream cheese include eggs, sugar, sour cream or heavy cream, and sometimes flour. The mixture is then poured into a graham cracker crust and gently baked in a water bath. The cream cheese base gives the cheesecake its rich, creamy texture.
In contrast, Italian cheesecakes are made with fresh ricotta and fruit, resulting in a lighter dessert. Other Italian cheesecakes might use mascarpone, a very soft Italian cheese often used in tiramisu. German-style or Bavarian cheesecakes are made from quark, a crumbly yet creamy cheese made from the fermentation of milk. In England, where cheesecake recipes have been popular for centuries, some cheesecakes are made with curd cheese, which is similar to cream cheese but has a lower fat content.
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Other types of cheese used include ricotta, mascarpone, and cottage cheese
While cream cheese is the most common type of cheese used in cheesecakes, other types of cheese can also be used as a base. These include ricotta, mascarpone, and cottage cheese.
Ricotta is a popular choice for Italian-style cheesecakes, resulting in a lighter dessert that is often paired with fresh fruit. In the United States, ricotta-based cheesecakes are referred to as "ricotta pie". Italian cheesecakes may also use mascarpone, a very soft Italian cheese commonly found in tiramisu.
Cottage cheese, which has a similar texture to ricotta, can also be used in cheesecakes. It is worth noting that cottage cheese is made with rennet, a coagulating agent derived from the stomach of ruminant animals, which gives it a unique flavor and texture.
In Europe, quark is a common ingredient in cheesecakes, often termed "German-style" or "Bavarian" cheesecake. Quark has a creamy yet crumbly texture and is made through the fermentation of milk.
The type of cheese used in a cheesecake can vary depending on regional preferences and traditional recipes. For example, traditional New York-style cheesecakes are made with cream cheese, while Italian-style cheesecakes may favor ricotta or mascarpone.
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Ancient Greeks made cheesecake with fresh cheese, flour, and honey
The first cheesecakes, called plakous, meaning "flat mass" in Greek, were made by the ancient Greeks in the fifth century BC. The Greeks made the cheesecake from patties of fresh cheese smoothed out with flour and honey and fried on an earthenware griddle. The ancient method of making cheesecake, recorded by Athineus in 230 AD, involved first mashing the cheese and then mixing it with honey and soaked flour. The cheesecake was also a common wedding cake option in ancient Greece. In ancient Greece, the bride would bake a cheesecake for her new husband’s guests as a sign of hospitality.
The recipe for the ancient Greek cheesecake, also known as Myzithropita, is as follows:
> Take 1 ½ kg fresh myzithra cheese (or ricotta cheese), 260g light brown sugar, 5 large eggs, a pinch of salt, 1 teaspoon powdered mastiha, the zest of one unwaxed and preferably organic lemon, 70g fine semolina, 1 teaspoon baking powder, and butter for greasing the pan. Preheat your oven to 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mixture along with the lemon zest, mastiha, and baking powder. Mix well to incorporate and finally start gradually adding the semolina, while stirring constantly. Grease the pan with butter and pour in the mix. Bake on the lowest rack for about 45-60 minutes until all golden-brown on top. Take it out of the oven and allow it to cool. Once it has cooled down, remove it carefully from the cake tin and serve drizzled with honey and sprinkled with cinnamon.
In Europe’s late Middle Ages, cheesecake took on a tart form with a pastry bottom. The first printed cookbook appeared around 1545, containing a recipe for a cheesecake made with flour. Sugar replaced honey as the cake’s sweetener when its price dropped, and its availability increased.
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The English loved cheesecake so much that it made its way to the American colonies
The history of cheesecake goes back a long way, with the ancient Greeks believed to be the first to make a form of cheesecake around 4,000 years ago. The Romans then adopted the dish, adding their own twist to the Greek recipe. However, it was in England during the late medieval ages that cheesecake gained widespread popularity. The English name "cheesecake" has been used since the 15th century, and the dessert remained a favourite for the next five centuries. English chefs experimented with different recipes and techniques, constantly refining the dish to satisfy the growing demand.
By the 1730s, cheesecake had crossed the Atlantic and reached the American colonies, with Philadelphia becoming a hotspot for the dessert. The rich and creamy texture of cheesecake, combined with its versatility in terms of flavours and techniques, captivated the taste buds of the colonists. It quickly became a beloved dessert, with recipes appearing in early cookbooks, including one by Martha Washington, the first First Lady of the United States.
The introduction of modern commercial American cream cheese in 1872 by William Lawrence marked a significant shift in the cheesecake's evolution. This new type of cream cheese, heavier and creamier than its French counterpart, became a staple in American Jewish cuisine by 1929, according to Arnold Reuben, owner of the namesake restaurant. The New York-style cheesecake, as it became known, gained further popularity in the 1930s, with bakers embracing this new ingredient and creating a creamier, richer, and tastier treat.
Thus, the English love for cheesecake played a pivotal role in introducing it to the American colonies, where it underwent further transformations to become the beloved dessert we know today.
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In the 1930s, traditional curd cheese was replaced with cream cheese in American cheesecakes
The history of cheesecake goes back to the 5th century BCE, when the ancient Greeks made rudimentary cheesecakes called "plakous" or "flat mass" from patties of fresh cheese pounded smooth with flour and honey and cooked on an earthenware griddle. In the late medieval period, cheesecake re-emerged in Europe in tart form with a pastry base. The English name "cheesecake" has been used only since the 15th century, and the dessert did not evolve into its modern form until the 18th century.
In the 19th century, cheesecake recipes featured cheese curd and fresh butter, along with blanched almonds, eggs, and cream. They may also have included currants, brandy, raisin wine, nutmeg, and orange flower water. However, in the 1930s, traditional curd cheese was replaced with cream cheese in American cheesecakes, particularly in New York City. This shift occurred due to the addition of stabilizers by cheese producers in the late 1920s, which prevented the cheese from breaking up during baking and gave it a smoother texture. Cream cheese also offered a creamier and richer taste compared to the lighter, fluffier, and slightly coarser texture of curd cheese.
The change towards cream cheese in American cheesecakes can be attributed to several factors. Firstly, the development of modern commercial American cream cheese in 1872 by William Lawrence from Chester, New York, played a crucial role. Lawrence aimed to recreate the soft French cheese Neufchâtel and created an "unripened cheese" that was heavier and creamier. This laid the foundation for the widespread use of cream cheese in cheesecakes.
Additionally, in the late 1920s, cheese producers began adding stabilizers to cream cheese, addressing the issue of the cheese breaking up during baking, which resulted in a grainy texture. This innovation made cream cheese a more appealing option for bakers. Furthermore, Arnold Reuben, a German-Jewish immigrant and restaurant owner in Manhattan, is credited with introducing the "New York cheesecake" to his high-profile clientele in the 1930s. His recipe, which substituted cream cheese for curds, gained widespread renown and was widely imitated by other delis.
Today, cheesecakes are typically made with a base of crushed cookies, digestive biscuits, graham crackers, or pastry, and an upper layer of cream cheese. They can be baked or unbaked and are often served chilled. Various toppings, such as fruit compotes, chocolate ganache, or whipped cream, can be added to enhance the flavour and visual appeal. While the basic formula includes soft fresh cheese, eggs, and sugar, different types of cheese like cottage cheese, quark, or ricotta can be used, each imparting a unique texture and flavour to the cheesecake.
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Frequently asked questions
Yes, cheesecake is made from cheese. The type of cheese used varies depending on the region and style of the cheesecake. For example, New York-style cheesecakes are made with cream cheese, while Italian cheesecakes are made with ricotta or mascarpone.
Cream cheese was first created in the 19th century by local dairy farmers in Philadelphia, Pennsylvania. It is made from cream and has a rich and creamy texture.
The ancient Greeks are believed to have used fresh cheese patties that were pounded smooth with flour and honey to make cheesecake.
