Frederic Melton
The first cheesecakes are thought to have been made in Ancient Greece, over 4,000 years ago, and consisted of wheat flour, pounded cheese and honey. 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. The first English cookbook, 'The Forme of Cury' (1390), included two cheese tarts: 'Sambocade', containing curd cheese, egg whites, rosewater, and elderflowers, and 'Tart de Bry', made with ruayn, egg yolks, and ground ginger. In the 19th century, New York dairyman William Lawrence invented cream cheese, which gave birth to New York-style cheesecake.
| Characteristics | Values |
|---|---|
| Date | Over 4,000 years ago in the 5th century BC |
| Place of Origin | Greek island of Samos |
| Creators | Ancient Greeks |
| Ingredients | Fresh cheese, flour, honey |
| Preparation Method | 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 |
| Cookbook Entry | The first English cookbook, written in 1390, included multiple variations of the cheesecake recipe that included eggs and various flavor profiles |
| American Influence | In the 1930s, traditional curd cheese was replaced with cream cheese, creating a creamier, richer, and tastier treat |
| New York Cheesecake | Pure cream cheese, cream, eggs, and sugar; no fancy ingredients |
| Other Variations | Japanese, Italian, German, British, South African, Filipino, Polish, Russian, Swiss |
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What You'll Learn
- The first cheesecakes were made in Greece in the 5th century BC
- The English loved cheesecake and took it to the American colonies
- In the 1930s, American cheesecakes replaced curd cheese with cream cheese
- New York-style cheesecakes are made with pure cream cheese, cream, eggs, and sugar
- There are many international variations of cheesecake, including Italian, German, and Japanese
The first cheesecakes were made in Greece in the 5th century BC
The first cheesecakes, made over 4,000 years ago, can be traced back to the Ancient Greeks on the island of Samos in the 5th century BC. The earliest known cheesecakes were made with patties of fresh cheese, pounded smooth with flour and honey, and baked on an earthenware griddle.
The ancient Greeks are said to have served cheesecakes to athletes during the first Olympic Games in 776 BC as a great source of energy. It was also a popular choice for weddings. The Greek physician Aegimus wrote a book on the art of making cheesecakes in the 5th century AD, and the oldest written cheesecake recipe is credited to the writer Athenaeus and dates back to 230 AD.
The ancient Greeks were not the only civilization with a fondness for cheesecake. After the Romans conquered Greece, they adapted the cheesecake recipe, adding crushed cheese and eggs and serving it warm. The Romans also encased the cheese filling in pastry and baked it beneath a hot brick. As the Roman Empire expanded, cheesecake was introduced to more parts of the world, and by 1000 AD, cheesecakes were a favourite throughout Europe.
In the late 19th century, William Lawrence, a New York dairyman, accidentally invented cream cheese while attempting to recreate the French cheese Neufchâtel. This rich, creamy cheese gave birth to New York-style cheesecake, which uses cream cheese for its filling and is served on a crust made of crushed graham crackers.
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The English loved cheesecake and took it to the American colonies
The English have long been enamoured with cheesecake, with the earliest English cheesecake recipes dating back to the late 14th century. "The Forme of Cury" (c. 1390), the first English cookbook, included two cheese tarts: "Sambocade," which was flavoured with elderflower and rose water, and another with a pastry base. For the next five centuries, almost every English cookbook featured at least one cheesecake recipe, reflecting the English love for this dessert.
Given this longstanding appreciation for cheesecake in England, it is not surprising that English immigrants brought their beloved dessert with them when they settled in the American colonies. By the 1730s, Philadelphia was home to the "Cheesecake House" tavern, a testament to the popularity of cheesecake in the New World. Martha Washington's prized cookbook, "Martha Washington's Booke of Cookery and Booke of Sweetmeats" (c. 1625), included three cheesecake recipes, one of which was a crustless version. These early American cheesecakes were flavoured with rosewater, spices, and currants and were baked in pastry crusts.
As time progressed, cheesecake recipes in America evolved, reflecting regional preferences and ingredient availability. In the 19th century, subtler flavours like lemon and vanilla began to replace rosewater and spices as the predominant cheesecake flavours. However, the most significant change to American cheesecakes occurred in the 1930s with the introduction of cream cheese. Traditional curd cheese was phased out and replaced with cream cheese, resulting in a creamier, richer, and tastier treat. This marked the birth of the iconic New York-style cheesecake, which has become a staple in American cuisine.
The English influence on American cheesecake is undeniable, and the journey of cheesecake from England to the American colonies showcases the cultural exchange and adaptation that occurs when different cuisines meet. Cheesecake continues to be a beloved dessert in both England and America, with countless variations and innovations that delight cheesecake enthusiasts around the world.
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In the 1930s, American cheesecakes replaced curd cheese with cream cheese
The history of cheesecake goes back millennia, with the earliest known rudimentary cheesecakes being made by the ancient Greeks in the fifth century BC. These were made with patties of fresh cheese pounded smooth with flour and honey and cooked on an earthenware griddle. In the late medieval ages in Europe, cheesecakes took on 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.
In the 1730s, Philadelphia became home to the "Cheesecake House" tavern, and by the 1900s, New Yorkers were obsessed with the dessert. However, it wasn't until the 1930s that the basis of the Americanised cheesecake changed dramatically. Traditional curd cheese was replaced with cream cheese, creating a creamier, richer, and tastier treat. This transformation gave birth to the New York-style cheesecake, which is known for its signature smooth taste and extra egg yolks in the creamy cheesecake mix.
The shift from curd cheese to cream cheese in American cheesecakes during the 1930s 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 was aiming to recreate the soft French cheese Neufchâtel and created an "unripened cheese" that was heavier and creamier. This provided a convenient and stable base for cheesecakes, as cream cheese tended to break up during baking, resulting in a grainy texture.
Another factor was the experimentation and innovation of bakers in New York City, who were constantly refining their cheesecake recipes. The addition of stabilisers by cheese producers in the late 1920s also contributed to the increased use of cream cheese in cheesecakes. The inclusion of stabilisers helped prevent the cheese from breaking up during baking, ensuring a smoother texture.
The German-Jewish immigrant Arnold Reuben, who owned a succession of Manhattan restaurants, is often credited with introducing the "New York cheesecake". According to legend, Reuben attended a dinner party in 1929 where he sampled a cheese pie, after which he acquired the recipe and substituted cream cheese for curds. When Reuben's innovative cheesecake was served to high-profile clientele at his restaurants in the 1930s, it gained widespread popularity and was widely imitated by rival delis.
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New York-style cheesecakes are made with pure cream cheese, cream, eggs, and sugar
The history of cheesecake goes back millennia, with the ancient Greeks making a rudimentary version of the dessert in the fifth century BC. However, the New York-style cheesecake is a more recent innovation, with its roots in the early 20th century.
The New York-style cheesecake is made with pure cream cheese, a type of soft, unripened cheese that was developed in 1872 by William Lawrence from Chester, New York. This cream cheese gives the New York-style cheesecake its signature creamy texture and tangy flavor.
In addition to cream cheese, New York-style cheesecakes typically include cream, eggs, and sugar. The cream, often in the form of sour cream, adds to the creamy texture and tang of the cheesecake. The eggs help to bind the ingredients and contribute to the dense, rich consistency of the dessert. Sugar, of course, adds sweetness to balance the tanginess of the cream cheese and sour cream.
Other ingredients commonly found in New York-style cheesecakes include a crust made from graham cracker crumbs, butter, flour, vanilla, lemon zest, and a pinch of salt. The combination of these ingredients creates a dense, rich, and creamy dessert that has become synonymous with New York and its delis and eateries.
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There are many international variations of cheesecake, including Italian, German, and Japanese
The ancient Greeks are credited with creating the earliest known rudimentary cheesecakes in the 5th century BCE. This simple dessert consisted of patties of fresh cheese pounded smooth with flour and honey and cooked on an earthenware griddle. Over time, the Romans adopted and built upon this concept, incorporating additional ingredients such as eggs and a pastry shell. The Romans' version of cheesecake then spread throughout Europe and eventually reached the Americas, with each region adding its own unique twist.
One of the most well-known variations of cheesecake is the New York-style or Jewish-style cheesecake, which typically features a cream cheese base. This style of cheesecake gained popularity in the 1930s through establishments such as Reuben's Restaurant and Lindy's, a kosher-style Jewish deli. The New York-style cheesecake is known for its dense, rich, and creamy texture, often enhanced by the addition of heavy cream, eggs, and sugar.
Italian cheesecakes, on the other hand, traditionally use ricotta cheese instead of cream cheese. Ricotta imparts a silkier and creamier texture to the dessert, and it is commonly made from cows', sheep, goat, or water buffalo milk. Modern Italian cheesecakes often foresgo the traditional crust in favour of a brown caramelized cheese base, which pairs well with fresh fruit.
German cheesecakes, also known as quark cheesecakes, utilise German quark, a type of soft, farmer's-style cheese. German cheesecakes can have a variety of crusts, including a cocoa crust (königs or königs-style) or a lattice crust (sernik krakowski or Kraków-style).
Japanese cheesecakes, or soufflé-style cheesecakes, have gained significant popularity and are known for their wobbly, airy texture, resembling a chiffon or sponge cake. This light and fluffy consistency is achieved through a special technique of whisking egg whites and then delicately folding them into the batter. Japanese cheesecakes are often made with cream cheese, butter, sugar, and eggs, and they come in various flavours such as strawberry, purple ube, and green matcha.
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Frequently asked questions
The ancient Greeks on the island of Samos created the earliest known cheesecake over 4,000 years ago in the 5th century BC. The Greeks used patties of fresh cheese that were then pounded smooth with flour and honey. The creation was then baked on an earthenware griddle.
As the English loved their cheesecake, it is not surprising that the delicacy made its way to the American colonies. In the 1730s, Philadelphia became home to the "Cheesecake House" tavern.
There are four basic types of cheesecakes: Curd, Ricotta (Italian cheesecake), Quark (German cheesecake), and Cream Cheese (New York cheesecake). In addition, there is an unbaked chiffon-like version (French cheesecake).
