Small cheesecakes were served to the athletes at the first Olympic games held in 776 B.C. on the Isle of Delot.
In 230 A. D. a Greek writer by the name of Athenseus wrote the basic recipe and ingredients and it's considered the oldest surviving Greek recipe; take cheese and pound it until smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour; heat in one mass, cool and serve. Hummm, not that great sounding to me!
Also in 776 B.C. Greek brides and grooms were known to use cheesecake as their wedding cake. Did it come in chocolate, raspberry, lemon or mocha flavors? I'm willing to guess not if they used that recipe from above.
When the Romans conquered Greece the cheesecake recipe was just one spoil of war. The Romans modified it by including crushed cheese and eggs. These ingredients were baked under a hot brick and it was served warm. Still not lovin it, where is the sugar and flavorings?
On occasion the Romans would put the cheese filling in a pastry - well at least they are getting closer to what we are used to dining on. The Romans called it "libuma" and served it on special occasions. A Roman politician by the name of Marcus Cato in the first Century BC is credited as recording the oldest Roman cheesecake recipe.
As Romans expanded their empire they brought cheesecake recipes to the Europeans. Great Britain and Eastern Europe began experimenting with the cheesecake using different shapes and ingredients. Jumping ahead to 1545 the first cookbook was printed and cheesecake was described as; flour based sweet food. Henry VIII's chef cut up small pieces of cheese and soaked them in milk for 2 hours. Then he strained the mixture added eggs, butter and sugar. Now we are starting to get somewhere, cheesecake it taking on a new look and taste.
In 1872 American dairymen attempting to reproduce the Neufchatel cheese of France hit upon a richer and creamier version; cream cheese. In 1880 Kraft Foods began producing Philadelphia Cream Cheese and the rest is history.
Once again, lets jump ahead to the famous New York cheesecake. The New York version is pure with no fancy ingredients added to the cheesecake or placed on top of it. Made with pure cream cheese, eggs and sugar you can't get any simpler. According to New Yorkers only great cheesecake makers are located in New York. Well what do they know, New Yorker's think everything is better in New York!
In the 1900's cheesecake was very popular and each restaurant in New York had their own version of the infamous New York cheesecake. I have to wonder if it only had those few ingredients how much more creative can you get?
1929 New York Turf Restaurant; Arnold Reuben owner of the restaurant located on 49th and Broadway claimed his family served the first cream cheese based recipe. Other bakeries at the time used cottage cheese. Legend says he was at a private home for a dinner party and the hostess served a cheese pie that he fell in love with. Reuben took her recipe and began experimenting and developed his own version.
I hope you enjoy the recipes listed below and make a delicious decision as to what cheesecake to serve your family tonight.
Tropical Key Lime Cheesecake
1 1/4 cup graham cracker crumbs
1/4 cup butter, melted
1 Tbl. fresh lime zest
Filling
3 (8 oz.) packages cream cheese, soft
3/4 cup sugar
1/4 cup whipping cream
1/2 tsp. pure vanilla extract
2 limes, juiced and zested
3 eggs
Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and zest into a bowl and press into bottom and partially up sides of 9-inch springform pan. Bake crust 10 minutes and remove from oven to cool. Wrap heavy duty foil around cheesecake pan and place pan into a roasting pan. In a bowl of electric mixer beat cream cheese until fluffy, add sugar, whipping cream, vanilla, lime juice, zest and mix thoroughly. Beat in eggs one at a time until incorporated. Pour this into springform pan. Place roasting pan into oven and carefully add hot boiling water to roasting pan going up about 1- inch of cheesecake pan. Be careful not to get any water into cheesecake mixture. Bake about 1 hour or until cheesecake is just a little jiggly. Carefully remove roasting pan from oven. Let rest for about 10 minutes then carefully take springform pan out and place on cooling rack. Let cheesecake completely cool. Place in fig. To serve; cut slices and add dollops of freshly whipped cream with lime zest garnish.
Praline Cheesecake Squares
2 1/2 cups all purpose flour
1 cup butter, melted
2/3 cup pecans, finely chopped
2 Tbl. powdered sugar
Filling
3 (8 oz.) packages cream cheese, soft
2/3 cup sugar
1 (14 oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
1 tsp. fresh lemon zest
4 eggs, lightly beaten
Topping
1 cup brown sugar, packed
1 cup heavy whipping cream
1 cup pecans, chopped
1 1/2 tsp. pure vanilla extract
In a large bowl, combine flour, butter, pecans and powdered sugar. Press into a ungreased 13x9 baking dish. Bake in 350 degree oven for about 20 to 25 minutes or until lightly golden brown. Remove from oven and cool on wire rack.
In large bowl of electric mixer, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest, mixing to combine. Add eggs and beat just to combine. Pour over crust. Bake in 350 oven for 35 to 40 minutes or until edges are lightly browned. Cool on rack.
In a small saucepan, combine brown sugar and cream. Cook stirring over medium until mixture comes to a boil. Reduce heat; simmer uncovered for 10 minutes. Remove from heat; stir in pecans and vanilla. Pour over cake and refrigerate overnight. Cut into squares.
Mocha Cheesecake
1 1/2 cups chocolate crumbs, finely crushed
1/4 cup butter, melted
Filling
3 Tbl. instant coffee granules
1 Tbl. boiling water
1/4 tsp. cinnamon
4 (8 oz.) packages cream cheese, soft
1 1/2 cup sugar
1/4 cup all purpose flour
2 tsp. pure vanilla extract
4 eggs, lightly beaten
2 cups semisweet chocolate chops, melted and cooled
Glaze
1/2 cup semisweet chocolate chips
3 Tbl. butter
In a bowl, combine crumbs and butter, press into the bottom of 9-inch springform pan. Wrap pan with heavy duty foil. In a small bowl, combine coffee granules, water and cinnamon, mixing well; set aside.
In large bowl of electric mixer, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs and beat to combine. Divide batter in half. Stir melted chocolate into one portion of batter and pour over crust. Stir coffee mixture into half of the portion of batter and spoon over chocolate layer in pan. Place springform into roasting pan and add 1 inch of of hot boiling water to roasting pan being careful not to get any into cheesecake.
Bake at 325 degrees for 55 to 60 minutes or until center is set. Carefully remove springform from roasting pan and place on wire rack to cool. Cover with plastic wrap and refrigerate overnight. To serve; melt chocolate chips and butter together stirring until smooth. Spread over cheesecake.
Apple Cheesecake
1 cup all purpose flour
1/3 cup sugar
1/2 cup cold butter, cubed
1/3 cup raspberry jam
Filling
2 (8 oz.) cream cheese, soft
1/2 cup sugar
2 eggs, lightly beaten
1 tsp. almond extract
1 tsp. pure vanilla extract
1 tsp. apple pie spice
Topping
1/3 cup sugar
1 tsp. apple pie spice
3 1/2 cups crisp tart apples, peeled, cored and thinly sliced (spritzed with fresh lemon juice)
1/2 cup slice almonds, lightly toasted
Preheat oven to 350 degrees. In a small bowl, combine flour and sugar; cut in butter until crumbly. Press onto the bottom and up sides of 9-inch springform pan; prick with fork. Place on baking sheet and bake in oven for 10 minutes. Remove to wire cooling rack. Spread jam over crust. In large bowl of electric mixer, beat cream cheese and sugar until smooth. Add eggs, vanilla and apple pie spice. Spread over jam. In a large bowl, combine sugar and apple pie spice, add apples and toss to coat. Spoon over filling and sprinkle with almonds. Bake at 350 for 55 to 60 minutes or until center is just set. Remove to cooling rack for 10 minutes. Run sharp knife around edge of pan to loosen and continue cooling.
Gingersnap Pumpkin Cheesecake - one of our favorites
32 gingersnap cookies, crushed
3/4 cup pecans, chopped and lightly toasted
3 Tbl. brown sugar
6 Tbl. butter, melted
Filling
3 (8 oz.) packages cream cheese, soft
1 cup brown sugar, packed
1 1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup pure maple syrup
2 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
4 eggs, lightly beaten
In a food processor add pecans and process until ground. Add gingersnaps, brown sugar and butter; cover and pulse until blended. Press into bottom and up sides of 9-inch springform pan. Wrap springform pan in heavy duty foil. In large bowl of electric mixer beat cream cheese and brown sugar until smooth. Beat in pumpkin, whipping cream, maple syrup, vanilla and spices. Add eggs and beat to just combine. Pour batter into crust. Place foil wrapped pan into large roasting pan and fill up to 1-inch with hot boiling water, being careful to not get any water into cheesecake mixture. Bake in oven for 60 to 70 minutes or until center is just set. Remove carefully from oven and place on cooling rack for 10 minutes. Remove cheesecake pan from roasting pan and continue cooling. Cover and refrigerate until ready to serve. To serve; whip some heavy whipping cream with 3 Tbl. powdered sugar and 1 tsp. pure vanilla extract. Slice pieces of cheesecake and top with dollop of whipped cream.
The Luck of the Irish Cheesecake
1 (10 oz.) package chocolate covered mint cookies, crushed (like the girl scout ones)
3 Tbl. butter, melted
Filling
3 (8 oz.) packages cream cheese, soft
3/4 cup sugar
5 tsp. cornstarch
3 eggs, lightly beaten
1 egg yolk, lightly beaten
1/2 cup heavy whipping cream
2 tsp. pure peppermint extract
green food coloring paste
1 tsp. pure vanilla extract
1 cup miniature semisweet chocolate chips
Preheat oven to 325 degrees. In a bowl, combine cookie crumbs and butter. Press onto the bottom and partially up sides of lightly greased 9-inch springform pan. In a large bowl, beat cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk beat until combined scraping down sides of pan. Stir in extracts and food coloring. Note: on food coloring you just want a nice fresh spring green color, so don't get heavy handed with the food coloring. Fold in the chocolate chips. Pour into crust and place on a baking sheet. Bake for 50 to 60 minutes or until center is almost set. Remove to cooling rack to cool for 1 hour. Lightly cover and refrigerate until ready to serve.
Black Forest Cheesecake Pie - one of my mom Dorothy's recipes
1 (8 inch) chocolate pie crust (homemade or store bought, of course my mom always made her own)
1 (8 oz.) package cream cheese, soft
1/3 cup sugar
1 cup sour cream
2 tsp. pure vanilla extract
1 (8 oz.) carton Cool Whip, thawed
1/4 cup cocoa
1 Tbl. powdered sugar
1 (21 oz.) can cherry pie filling (good quality)
In large bowl of electric mixer beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in Cool Whip. Spread half of the mixture over crust. In the remaining half of mixture blend in cocoa and powdered sugar until mixed. Carefully spread this over the first layer. Refrigerate about 4 to 6 hours. To serve; slice into serving pieces and add spoonful of cherry pie filling on top of each piece.
Layered Blueberry Cream Cheese Dessert
1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 (8 oz.) package cream cheese, soft
2 eggs.
1 tsp. pure vanilla extract
2 tsp. lemon zest
1 (21 oz.) can of blueberry pie filling (good quality) or make your own
1 1/2 cups heavy whipping cream
3 Tbl. powdered sugar
Fresh blueberries (garnish, optional)
Preheat oven to 350 degrees. In a bowl combine graham cracker crumbs, 1/4 cup sugar and butter mixing well. Press into a lightly sprayed (PAM cooking spray) 13x9 baking dish. In a bowl of electric mixer, beat cream cheese and remaining sugar until smooth, add eggs, vanilla and lemon zest. Pour over crust. Bake for about 15 to 20 minutes or until set. Remove from oven and place on cooling rack. When cooled pour on blueberry filling and spread out. In bowl of electric mixer add whipping cream and powdered sugar, beating until almost stiff peaks form. Spread over blueberry filling. Refrigerate before serving. Garnish with fresh blueberries if desired.
Raspberry Frozen Cheesecake
1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
1 (8 oz.) package cream cheese
3/4 cup powdered sugar
1 (10 oz.) package frozen raspberries, thawed
3/4 cup cranberry raspberry juice, divided
1 tsp. fresh lemon juice
2 cups heavy whipping cream, whipped to almost stiff peaks
Chocolate syrup - for garnish when serving
Fresh raspberries - for garnish when serving
Combine cookie crumbs and butter, mixing well and pressing into the bottom of a 9-inch springform pan. In a large bowl of electric mixer beat cream cheese and powdered sugar until smooth. Beat in raspberries, 1/2 cup cran-raspberry juice and lemon juice until well blended. Fold in whipped cream and pour into crust. Spoon remaining cran-raspberry juice over cheesecake and with a knife swirl it though the mixture. Cover and freeze overnight. Remove from freezer 15 minutes before serving. Cut into pieces and if desired drizzle over chocolate syrup. Garnish with fresh raspberries.
Creamsicle Cheesecake - love this - I think I've had this recipe since the early 80's
2 cups graham cracker crumbs (you can also use chocolate crumbs too, because we all know chocolate and orange are amazing together)
1 tsp. orange zest
1/2 cup butter, melted
Filling
1 package (3 oz.) orange jello
3 (8 oz.) packages cream cheese, soft
1 1/4 cups sugar
1 (5 oz.) can evaporated milk
1/3 cup thawed orange juice concentrate
1 tsp. pure vanilla extract
1 tsp. fresh lemon juice
1 envelope unflavored gelatin
2 Tbl. cold water
2 Tbl. boiling water
1 (8 oz.) carton Cool Whip
Topping
2 cups Cool Whip
1/4 cup powdered sugar
In a large bowl, combine crumbs, orange zest and butter, mixing well. Press into bottom of a lightly greased 10-inch springform pan. Refrigerate for 30 minutes.
Prepare orange jello according to package directions. Set aside 1/2 cup at room temperature. Chill remaining jello until slightly thickened about 1 hour. In a large bowl of electric mixer beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat another 2 minutes.
In a small bowl, sprinkle unflavored gelatin over cold water; set stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room temperature orange jello. Stir into cream cheese mixture then fold in Cool Whip and pour into crust.
For topping; in a large bowl beat whipped topping and sugar. Beat in refrigerated orange jello (mixture will be thin) Chill for 30 minutes. Gently spoon over filling. Refrigerate cheesecake overnight. To serve; remove from springform pan, slice into pieces and garnish with orange slices.
Frozen Cheesecake Chocolate Loaf
2 cups chocolate crumbs
3 Tbl. butter, melted
1 (8 oz.) package cream cheese, soft
1 (14 oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
2 cups heavy whipping cream, whipped to almost stiff peaks
2 Tbl. instant coffee granules
1 Tbl. hot water
1/2 cup chocolate syrup
Line a 9x5 loaf pan with foil, making sure foil hangs over edges (try to get foil very smooth in pan). In a bowl, combine cookie crumbs and butter. Press firmly onto the bottom and up sides of pan. In a large bowl of electric mixer beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of this mixture into another bowl and set aside. Dissolve coffee in hot water and fold into remaining cream cheese mixture, then fold in chocolate syrup.
Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. With a kitchen knife gently cut through layers with a knife to swirl the chocolate, but don't touch the crust or foil. Cover and freeze overnight. To serve; lift out of pan, remove foil and cut into slices. Drizzle with more chocolate syrup if desired.
Peanutty and Chocolate Cheesecake - my daughter Brittany made this and said I have to try it. I will say it's delicious!
Crust
1 1/2 cups pretzels, crushed
1/3 cup butter, melted
Filling
5 (8 oz) packages cream cheese, soft
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 tsp. pure vanilla extract
4 eggs, lightly beaten
1 cup peanut butter chips - good quality
1 cup semi sweet chips - good quality
Topping
1 cup sour cream
4 Tbl. creamy peanut butter
1/2 cup sugar
1/2 cup chopped peanuts
In small bowl add pretzels and butter, mix and press into bottom and partially up sides of 10-inch springform pan. Place on baking sheet and bake in 350 degree oven for 6 minutes. Remove and cool.
In bowl of electric mixer beat cream cheese until fluffy, add sugar and beat. Beat in peanut butter, vanilla, eggs to incorporate and scrape down sides of pan. Stir in peanut butter and semisweet chocolate chips. Pour batter into crust and bake on baking sheet for 50 to 55 minutes. Remove from oven, leaving on baking sheet and let stand for 15 minutes.
Topping; In a bowl combine sour cream, peanut butter, sugar and pour over cheesecake. Sprinkle on nuts and bake an additional 5 minutes. Remove from oven to cool for 10 minutes. With sharp knife run around cheesecake pan. Refrigerate for a few hours or overnight before serving.
Cheesecake Cranberry Bars - this was a favorite recipe of my mom's
2 cups plus 2 Tbl. all purpose flour, divided
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 cup butter, melted
1 (8 oz.) package cream cheese, soft
1 (14 oz.) can sweetened condensed milk
4 egg whites
1 tsp. pure vanilla extract
1 (14 oz.) can whole cranberry sauce (good quality)
2 Tbl. cornstarch
Preheat oven to 350 degrees. In a large bowl, combine 2 cups flour, oats, brown sugar and butter, mixing until crumbly. Press 2 1/2 cups of crumbs into a greased 13x9 baking dish. Bake for 10 minutes. In large bowl of electric mixer beat cream cheese until smooth. Beat in milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch, mix and spoon over cream cheese mixture. Sprinkle with remaining crumb mixture. Bake for 30 to 35 minutes or until center is almost set. Remove from oven and cool on wire rack. To serve; cut into squares. These are also great for Christmas holiday giving.
Fudge Cheesecake
1 cup chocolate crumbs
3 Tbl. sugar
3 Tbl. butter, melted
Filling
2 cups semisweet chocolate chips (good quality)
2 (8 oz.) packages cream cheese, soft
3/4 cup sugar
2 Tbl. all purpose flour
2 eggs, lightly beaten
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. In a bowl, mix chocolate crumbs and sugar, stir in butter. Press into the bottom of 9-inch springform pan; set aside. Over a double boiler melt chocolate chops until smooth; set aside. In large bowl of electric mixer beat cream cheese, sugar, flour mixing until smooth. Add eggs beating on low until combined. Stir in vanilla and melted chocolate just until blended. Pour over crust. Bake 40 to 45 minutes or until center is almost set. Cool on wire rack for about 10 minutes. Refrigerate overnight. To serve; remove from springform pan, slice into pieces and garnish with fresh berries or chocolate sauce.
Peanut Butter Cream Cheese Pie - very easy
1 8-inch chocolate crust (store bought or make your own)
1 (8 oz.) package cream cheese, soft
1 cup, plus 2 Tbl. creamy peanut butter, divided - don't use natural type of peanut butter
1/2 cup sugar
1 (12 oz.) carton Cool Whip, thawed and divided
2/3 cup hot fudge topping
Peanuts, chopped
Caramel topping
In large bowl beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups Cool Whip and spoon into crust.
In microwave bowl heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edge of crust. Refrigerate for 2 hours. Spoon remaining whipped topping over pie and sprinkle with chopped peanuts, drizzle over remaining hot fudge topping and caramel topping.
Pineapple Cheesecake Bars
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 egg
2 to 3 Tbl. whole milk
6 Tbl. butter, soft
5 Tbl. sugar
Filling
1 (20 oz.) can unsweetened crushed pineapple
2 (8 oz.) packages cream cheese, soft
2/3 cup sugar
2 Tbl. all purpose flour
5 eggs, separated
2 Tbl. fresh lemon juice
2 tsp. pure vanilla extract
cinnamon
In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg, mixing well until blended and crumbly. Add milk and blend until dough becomes soft ball.
Preheat oven to 325 degrees. Pat dough onto bottom and up sides of a lightly greased 13x9 baking pan. Place pineapple in a sieve over a 4-cup glass measure, press with the back of spoon to squeeze dry. Spread pineapple evenly over bottom of crust, reserving juice in glass measure; set aside. Bake for 55 minutes or until filling is set. Cool on wire rack and chill before serving.
In large bowl of electric mixer beat cream cheese, sugar and flour. Add egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2 1/2 cups. Stir milk mixture into cream cheese mixture until well combined.
In a large bowl beat egg whites on high until stiff. Fold filling mixture into egg whites. Pour into crust and sprinkle with cinnamon.
Bon Appetit
"For who can eat and who can have enjoyment without Him?"
Ecclesiastes 2:25
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