Bushra Griffith
The history of cheesecake dates back thousands of years, with the first recorded evidence of a cheesecake-like dessert traced to ancient Greece in the 5th century BC. Made with simple ingredients such as cheese, wheat, and honey, it was considered a good source of energy and was even served to athletes during the first Olympic Games in 776 BC. Over time, the cheesecake evolved and spread across Europe, with the first English cookbook from 1390 including multiple variations of the recipe. In the 19th century, the invention of cream cheese led to the creation of the New York-style cheesecake, which became widely popular. Today, cheesecakes come in various styles and flavours, reflecting regional influences and innovations.
| Characteristics | Values |
|---|---|
| Earliest known cheesecake | 5th century BC |
| Place of origin | Greek island of Samos |
| Ingredients | Fresh cheese, flour, honey |
| Preparation | Baked on an earthenware griddle |
| Popularity | Served to athletes during the first Olympic Games in 776 BC; popular as a wedding dessert |
| Evolution | In late medieval Europe, it transformed to include a pastry base in a tart form |
| English cookbooks | The first English cookbook, written in 1390, included multiple variations of the cheesecake recipe that included eggs and various flavor profiles |
| Americanized cheesecake | In the 1930s, traditional curd cheese was replaced with cream cheese, creating the New York cheesecake |
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What You'll Learn
The first cheesecakes were made in ancient Greece
In ancient Greece, cheesecake was considered a good source of energy. Indeed, there is evidence that it was served to athletes during the first Olympic Games in 776 BC. It was also used as a wedding cake by Greek brides and grooms.
The ancient Greeks were not the only culture to enjoy cheesecake in its early forms. The Romans, after conquering Greece, adapted the recipe to create a dessert more similar to the modern cheesecake, adding crushed cheese and eggs. As the Roman Empire expanded, the cheesecake recipe was disseminated throughout Europe, where various regional variations emerged.
In the late medieval period, Europeans began making cheesecakes in tart form with a pastry base. The first English cookbook, The Forme of Cury, compiled by the cooks of King Richard II around 1390, included two cheesecake recipes: "Sambocade," containing curd cheese, egg whites, rosewater, and elderflowers, and "Tart de Bry," made with ruayn (a semi-soft autumn cows' cheese), egg yolks, and ground ginger.
Over the centuries, cheesecakes continued to evolve, with different regions putting their own spin on the dessert. In the 19th century, American dairyman William Lawrence invented cream cheese while attempting to recreate the French cheese Neufchâtel. This rich, creamy cheese formed the basis of New York-style cheesecakes, which first rose to prominence in the 1930s when they were served at Reuben's restaurants in New York.
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Romans adapted the Greek recipe
The first recorded cheesecakes were made in ancient Greece in the fifth century BC. These early cheesecakes were made with patties of fresh cheese that were pounded smooth with flour and honey, and then baked on an earthenware griddle. They were considered a good source of energy and were served to athletes during the first Olympic Games in 776 BC.
After the Romans conquered Greece, they adapted the Greek cheesecake recipe to create a dessert more similar to the modern cheesecake. The Romans added crushed cheese and eggs to the existing Greek recipe. As the Roman Empire expanded, this new recipe was disseminated throughout Europe. Over time, various European regions developed their own unique cheesecakes, incorporating their distinct dairy products and cooking styles.
In the late medieval period, cheesecakes in Europe began to be made in a tart form with a pastry base. The first English cookbook, "The Forme of Cury," from around 1390, included two cheesecake recipes: "Sambocade," containing curd cheese, egg whites, rosewater, and elderflowers, and "Tart de Bry," made with ruayn (a semi-soft autumn cow's cheese), egg yolks, and ground ginger. For the next five centuries, almost every English cookbook included at least one cheesecake recipe.
In the 19th century, cheesecake recipes began to incorporate cheese curd and fresh butter, with some versions thickened with blanched almonds, eggs, and cream. These early cheesecakes may have also included ingredients such as currants, brandy, raisin wine, nutmeg, and orange flower water.
In the 1870s, American dairyman William Lawrence invented modern commercial cream cheese while attempting to recreate the French cheese Neufchâtel. This cream cheese became a staple ingredient in American cheesecakes, giving them a rich and creamy texture. In 1928, the Kraft company purchased the Philadelphia trademark, and the following year, Arnold Reuben first used cream cheese in a cheesecake served at his Turf restaurant. This New York-style cheesecake became extremely popular, and soon, virtually every establishment in New York offered some variation of cheesecake on its menu.
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Medieval cheesecakes in Europe had a pastry base
The history of cheesecake can be traced back to ancient Greece in the 5th century BCE. Back then, cheesecake was considered a great source of energy, and there is evidence that it was served to athletes during the first Olympic Games in 776 BC. However, medieval cheesecakes in Europe underwent a transformation and included a pastry base in a tart form.
The first English cookbook, written in 1390, included multiple variations of the cheesecake recipe, including eggs and various flavour profiles. This cookbook, titled 'The Forme of Cury', consisted of a collection of medieval English recipes compiled by the cooks of King Richard II. It included two cheese tarts: "Sambocade," containing curd cheese, egg whites, rosewater, and elderflowers, and "Tart de Bry" (derived from the Old Norman word for "pounded," referring to the method of preparing the cheese), made with ruayn (a semi-soft autumn cows' cheese), egg yolks, and ground ginger.
For the next five centuries, almost every English cookbook included at least one cheesecake recipe, indicating the English people's love for this dessert. The English name "cheesecake" has been used only since the 15th century, and the dessert did not evolve into its modern form until around the 18th century. Medieval European meals for the middle class and nobility were structured differently from modern meals, and they did not usually include a specific dessert course. Instead, sweets were interspersed throughout the meal to refresh the palate between courses.
The basic structure of cheesecakes has evolved over time, with two primary types: baked and unbaked. Some cheesecakes do not have a crust or base, while others have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. The type of cheese used also affects the texture and taste of the cheesecake, with four basic types: curd, ricotta, quark, and cream cheese. In the 1930s, the traditional curd cheese in American cheesecakes was replaced with cream cheese, creating a creamier and richer dessert, leading to the birth of the famous New York-style cheesecake.
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New York-style cheesecake was created in the 1930s
The history of cheesecake dates back to the ancient Greeks, who are believed to have created the earliest known rudimentary cheesecakes over 4,000 years ago in the fifth century BC. These cheesecakes were made with fresh cheese, flour, and honey, baked on an earthenware griddle, and served as a source of energy. However, the evolution of cheesecake continued over the centuries, and by the 1930s, the classic New York-style cheesecake was born.
The 1930s marked a significant shift in the Americanised cheesecake, with traditional curd cheese being replaced by cream cheese. This transformation occurred due to the development of modern commercial American cream cheese in 1872 by William Lawrence from Chester, New York. Lawrence aimed to recreate the soft French cheese Neufchâtel and, in the process, created a heavier and creamier alternative. This cream cheese revolutionised cheesecake recipes, making them creamier, richer, and more flavourful.
The man behind the creation of the New York-style cheesecake is attributed to Arnold Reuben, a German-born immigrant to New York City. Reuben experimented with cheesecake recipes and created a version that gained widespread renown when served to high-profile clientele at his restaurant in the 1930s. The extra egg yolks in the creamy cheesecake mix gave it a signature smooth taste, and it quickly became a favourite among New Yorkers.
By the turn of the twentieth century, New York City was enamoured with cheesecake, and it became a staple on the menus of countless restaurants and eateries. The competitiveness among New York City bakers fuelled the continued evolution of the New York-style cheesecake, with innovations like the addition of graham cracker crumbs as a crust and the incorporation of sour cream for an even creamier texture.
The fame of the New York-style cheesecake spread beyond the city, and it became a symbol of American cheesecake culture. The smooth, rich, and creamy characteristics of the New York-style cheesecake continue to be a beloved dessert option, with its roots firmly established in the 1930s.
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There are many regional variations
Cheesecake is believed to have originated in ancient Greece, and over the centuries, it has evolved and spread worldwide, leading to numerous regional variations. Each variation is a delightful twist on the traditional cheesecake, incorporating local ingredients and cultural influences. Here are some of the most notable regional variations:
North American Cheesecakes:
In North America, cheesecakes are often rich and creamy, with a dense and smooth texture. They typically consist of a graham cracker or cookie crust and a cream cheese filling. New York-style cheesecake is one of the most popular variations, known for its luxurious creaminess and a hint of tangy flavor from the cream cheese. It is often served plain or with a simple fruit topping, such as strawberries. Another variation is the Chicago-style cheesecake, which has a higher flour-to-cheese ratio, resulting in a lighter, fluffier texture.
European Cheesecakes:
European cheesecakes vary significantly across regions. In the United Kingdom, cheesecakes often have a biscuit base and a creamy, slightly less dense filling. They are often served with a fruit compote or a simple dusting of icing sugar. Italian cheesecakes, on the other hand, are lighter and airier, sometimes made with ricotta or mascarpone cheese, resulting in a softer, more delicate texture. German cheesecakes, known as Käsekuchen, are typically made with quark cheese, resulting in a less dense and slightly tart cheesecake.
Asian Cheesecakes:
Asian cheesecakes offer unique twists on the traditional dessert. Japanese cheesecakes, for example, are known for their light and fluffy texture, almost like a soufflé. They are often made with cornstarch and whipped egg whites, creating a delicate and airy dessert. In the Philippines, ube (purple yam) cheesecakes are popular, incorporating the vibrant purple yam into the crust and filling, resulting in a unique flavor and striking color.
Latin American Cheesecakes:
In Latin America, cheesecakes are often influenced by the regions' abundant tropical fruits and local cheeses. For example, Mexican cheesecakes might include a touch of lime or cinnamon, adding a subtle twist to the traditional flavor profile. Brazilian cheesecakes sometimes use local cheeses, such as Minas cheese, which has a mild and creamy flavor. They are often served with a guava or passion fruit topping, adding a touch of tropical flavor.
Each regional variation of cheesecake offers a unique twist, reflecting the cultural and culinary influences of the area. These cheesecakes showcase the versatility of this beloved dessert, proving that while the basic concept of cheesecake remains, each region can adapt and create something distinctly their own.
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Frequently asked questions
The first recorded evidence of a cheesecake-like dessert dates back to ancient Greece in the 5th century BC.
The earliest known cheesecakes were made with patties of fresh cheese that were pounded smooth with flour and honey, then baked on an earthenware griddle.
The Greek word for cheesecake was "plakous", meaning "flat mass".
In late medieval Europe, cheesecakes re-emerged in tart form with a pastry base.
The modern cheesecake, with its smooth, rich texture and crumbly crust, is an American innovation. In the 1930s, traditional curd cheese was replaced with cream cheese, creating the creamy New York-style cheesecake that is now famous worldwide.
