Cheesecake and why we love it
July 30th is International Cheesecake Day. A day to officially celebrate this yummy dessert – one of our favourites. And a dessert that we love to serve up.
But why is cheesecake so popular, and where did it come from? We delve a little deeper into its history and why many places have it on their menu.
The history of the cheesecake
Did you know that cheesecake is one of the first sweet desserts invented? It dates back to the ancient Greeks, who made the first, albeit rudimentary, version of cheesecake in the fifth century BC. Plakous meaning “flat mass”, consisted of fresh cheese patties pounded smooth with flour and honey and cooked on an earthenware griddle.
Is it an English invention?
It wasn’t until 1390 that a more modern version, a “sambocade”, was found in Forme of Cury, the first English cookbook consisting of a collection of medieval English recipes compiled by the cooks of King Richard II. Sambocade contained elderflower, rosewater, curd cheese and egg whites. It’s not surprising then that English chef Heston Blumenthal argues that cheesecake is an English invention.
The English love for this dessert passed across the water to the United States. From the 1700s, recipes appeared in many cookbooks, all flavoured with various spices and rosewater, some with and without the crust. Then, around the 1930s, cheesecake changed dramatically with the introduction of cream cheese instead of the traditional use of curd cheese. This subsequently made the dessert richer and creamier, and far less bland.
Have you heard of New York cheesecake?
If you’re familiar with the Reuben sandwich, you may be interested to know that Arnold Reuben, the man credited with creating this, is also behind the “New York cheesecake”. He also is cited as introducing cream cheese. Reuben, a German-Jewish immigrant who owned several restaurants in the Manhattan area, recounted how he acquired the recipe for a cheese pie he’d had at a dinner party from the hostess. He recreated this, playing with the ingredients and substituting cream cheese for curds. When served, the taste sensation became the talk of the town. His rivals then recreated it.
While Rueban introduced cream cheese to the cheesecake, Lindy’s Restaurant was responsible for topping it. In August 1921, Leo “Lindy” Lindemann and his wife Clara opened a deli on Broadway near 50th Street in Manhattan. Lindy’s menu featured a creamy cheesecake topped with strawberries in a sweet jelly on a cookie-dough crust.
New York cheesecake wasn’t confined to the city limits for long. The now-defunct American frozen desserts company Sara Lee took the dessert nationwide when owner Charles W. Lubin discovered a way to quick-freeze his products. The New York cheesecake then emerged as one of America’s favourite sweet treats.
Now, bakers all across the world experiment with cheesecake recipes. Many countries have their variation of the recipe. The Italians use ricotta cheese; in Russia, they use quark. Whilst in Spain, a Basque cheesecake has no crust. There are 100s of varieties, some baked, some not, some with a base, others without. Cheesecake is such a versatile dessert, and there is sure to be a version that everyone loves.
So why do we love it?
Apart from the obvious question of what is not to love about cheesecake, unless you’re not fond of cheese, there’s not much not to like.
But the main reason we, and so many, love a cheesecake is its versatility. You can do so many things with one, and there are so many different recipes that you’re sure to find something to suit most people – even those with specific dietary requirements. And the fact you can have a baked or a non-baked version means that cheesecake is a dessert you can have all year round.
Unbaked versions are generally lighter and fluffier in texture with a smoother, creamier flavour. It has an almost mousse-like appearance and is very soft and light. Topped with fresh fruits, nuts, or sauces, they are the perfect dish to complement any summer menu.
You make a baked cheesecake with cream cheese, eggs, and sugar and then bake it until set. It’s usually firmer than its no-bake counterpart and has a richer flavour. Like New York-style cheesecake, the baked version is denser than the no-bake variety, making it easier to serve. Whilst you eat it chilled, its more solid form makes it a delicious dessert to accompany any winter comfort food. Equally, though, you can enjoy it all year round.
For us, cheesecake is the dessert that suits any event. From a casual gathering or work party to a luxury dinner or wedding. Having such versatility gives the cheesecake a unique advantage over other dessert options. And, like a great outfit, we can dress it depending on the occasion and type of event.
Mini cheesecake bites are an excellent addition to a canapé selection for either a taster at the start of an event or to keep guests going at an informal gathering. They also make a wonderful addition to a trio of desserts for those who want a little taste of everything at their party. Fruit-topped cheesecake is a fantastic choice for a summer BBQ or party. Our signature strawberry and passion fruit cheesecake is always a hit with our guests. And who can forget a delicious chocolate cheesecake? These are wonderfully decadent and can be dressed with edible glitter and chards of chocolate to make a dessert that never fails to wow!
So, whether you make it with berries and fruits or have a lemon and chocolate twist, you will indeed be serving up a bowl of deliciousness. Baked or unbaked, made by yourself or someone else, this sweet treat has stood the test of time to become one of the most popular desserts of today and is always popular with our guests.
We would love to hear from you if you’d like to discuss cheesecake as part of your event. We’re happy to tailor all our menus to your tastes, so contact Carole and let us know how we can help you. And we do, of course, offer other desserts too!
