The History of Cheesecake & Lemon Cheesecake

The history of cheesecake dates back thousands of years and has evolved through various cultures. Here's a brief overview:

• Ancient Greece: Cheesecake is believed to have originated in ancient Greece. The earliest recorded mention of a cheesecake recipe is found in the book "Deipnosophistae" written by Athenaeus in the 3rd century BCE. The Greeks served cheesecake to athletes during the first Olympic Games in 776 BCE as a source of energy.

• Ancient Rome: The Romans adopted and modified the Greek cheesecake recipe. They used crushed cheese and eggs to create a similar dessert. The recipe spread throughout the Roman Empire.

• Middle Ages: As the Roman Empire fell, the art of cheesemaking spread to Europe. During the Middle Ages, cheesecake recipes became more diverse, incorporating ingredients like honey, flour, and spices.

• Renaissance: Cheesecake recipes continued to evolve, and by the Renaissance, Europeans were using various cheeses in their recipes. The dish became a popular treat at banquets and feasts among the nobility.

• Colonial America: European immigrants brought their cheesecake recipes to America. However, the availability of ingredients such as cream cheese was limited until the 19th century.

• 19th Century: Cream cheese was developed in the United States in the 1870s. The new ingredient significantly improved the texture and flavor of cheesecake. In 1872, William Lawrence, a dairyman, accidentally created cream cheese while trying to reproduce a French cheese called Neufchâtel. The company he founded eventually became the producer of Philadelphia Cream Cheese.

• 20th Century: With the widespread availability of cream cheese, cheesecake became even more popular. The New York-style cheesecake, characterized by a dense and creamy texture, emerged as a distinct variation. It became particularly famous in the 1920s and 1930s.

• Post-WWII: As refrigeration became more common, no-bake cheesecake recipes gained popularity. These recipes often used gelatin to set the filling without baking.

• Modern Times: Cheesecake continues to be a beloved dessert worldwide. Various regional and cultural variations exist, from Italian ricotta cheesecake to German quark cheesecake. Creative toppings and flavors have also been introduced, making cheesecake a versatile and enduring dessert enjoyed in many forms around the globe.

Today, cheesecake is available in countless variations, with ingredients ranging from fruits and chocolates to savory elements. It has become a staple in many dessert menus and is celebrated for its rich and indulgent flavor.

Classic Lemon Cheesecake Recipe;

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted unsalted butter
• 2 tablespoons granulated sugar

For the filling:

• 4 packages (32 ounces total) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup sour cream
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the lemon curd topping:

• 1/2 cup fresh lemon juice
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, cubed

Instructions:

1. Preheat the oven:
Preheat your oven to 325°F (163°C).

2. Prepare the crust:
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.

3. Make the filling:

• In a large mixing bowl, beat the cream cheese until smooth.
• Add the sugar and continue to beat until well combined.
• Add the eggs one at a time, beating well after each addition.
• Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until the batter is smooth.

4. Bake the cheesecake:

• Pour the cream cheese mixture over the crust in the springform pan.
• Bake in the preheated oven for about 50-60 minutes or until the edges are set, and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door ajar for an additional hour to prevent cracking.
• Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

5. Make the lemon curd topping:

• In a saucepan, whisk together the lemon juice, sugar, and eggs.
• Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
• Remove from heat, add the cubed butter, and stir until smooth.
• Let the lemon curd cool, then spread it over the chilled cheesecake.

6. Chill and serve:

• Refrigerate the cheesecake with the lemon curd topping for an additional 2-3 hours.
• Once fully chilled, carefully remove the sides of the springform pan.
• Slice and serve chilled. Optionally, you can garnish with additional lemon zest or whipped cream.

Enjoy your delicious homemade lemon cheesecake!

I share some cheesecake recipe videos below;

Amazing No Bake Cheesecake Recipe;

Pistachio Cheesecake Recipe;

Amazing Blueberry Cheesecake Recipe;

Basque Burnt Cheesecake Recipe;

No-Bake Chocolate Cheesecake Recipe (Without Gelatin);

New York Cheesecake Recipe;

References;

1.  Ferguson Plarre Bakehouses. "A History of Cheesecakes". www.fergusonplarre.com.au. Archived from the original on 2013-11-24. Retrieved 2008-10-12.
2. Davidson, Alan (2006-09-21). The Oxford Companion to Food. OUP Oxford. p. 162. ISBN 978-0-19-280681-9.
3. Rosner, Helen (2017-03-02). "Sorry, Cheesecake Is Not Cake". Eater. Retrieved 2023-11-29.
4. "New York Style Cheesecake – No water bath required!". Chez Grenier. 2021-03-06. Retrieved 2023-11-29.
5. Womack, Cassie (2022-12-27). "Tart Vs. Torte: What's The Difference?". Tasting Table. Retrieved 2023-11-29.

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