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Cheesecake is a made with a soft (typically , , quark or ), eggs, and . It may have a crust or base made from crushed (or digestive biscuits), graham crackers, , or sometimes . Cheesecake may be or unbaked, and is usually served chilled.

, , , , , or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with , , nuts, cookies, , , or other ingredients.


History
An ancient form of cheesecake may have been a popular dish in even prior to Romans' adoption of it with the conquest of Greece.Dana Bovbjerg, Jeremy Iggers, The Joy of Cheesecake, Barron's Educational Series, 1989 The earliest attested mention of a cheesecake is by the Greek physician (5th century BCE), who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—)., ap. Athen, xiv. p. 643, e The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes for three cakes for religious uses: libum, savillum and Placenta cake]].Cato the Elder, De Agri Cultura, paragraphs 75 and 76. Available in English on-line at: University of Chicago: Penelope (Note: The "leaves" mentioned in Cato's recipe are bay leaves.) Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.

A more modern version called a sambocade, made with and , is found in Forme of Cury, an English cookbook from 1390.

(2014). 9781108076203, Cambridge University Press. .
On this basis, the English chef Heston Blumenthal argues that cheesecake is an English invention.
(2025). 9781408804414, Bloomsbury. .

The English name cheesecake has been used only since the 15th century,

(2025). 9780192803528, Oxford University Press. .
and the cheesecake did not evolve into its modern form until somewhere around the 18th century. Europeans began removing yeast and adding beaten eggs to the cheesecake instead. With the overpowering yeast flavor gone, the result tasted more like a treat. The early 19th-century cheesecake recipes in A New System of Domestic Cookery by are made with and fresh butter. One version is thickened with blanched , eggs and cream, and the cakes may have included , , , and orange flower water.

Modern commercial American was developed in 1872, when William Lawrence, from Chester, New York, was searching for a way to recreate the soft, French cheese Neufchâtel. He discovered a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.

Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States.


Culinary classification
Modern cheesecake is not usually classified as an actual "", despite the name (compare with Boston cream "pie").
(2006). 9780192806819, OUP Oxford. .
Some people classify it as a due to the usage of many eggs, which are the sole source of , as a key factor. Others find compelling evidence that it is a ,
(2014). 9798216152040, Bloomsbury Publishing USA. .
based on the overall structure, with the separate crust, the soft filling, and the absence of flour.
(1988). 9780688044022, William Morrow Cookbooks.
Other sources identify it as a flan, or .
(2014). 9780192518422, Oxford University Press. .

Smoked salmon cheesecake is a savoury form, containing .Ann Kask, Salmon Cookery: From the Salmon Capital of the World, pp.20-21, Firstchoicebooks, 2002 . It is most frequently served as an appetizer or a buffet item.Carol Fenster, 1,000 Gluten-Free Recipes, p.144, John Wiley & Sons, 2008 .Susan & Enzo Ardovini, Cooking at the Cafe with Sue, p.93, Devanis Publishing, 2008 . A smoked salmon cheesecake was a prize-winning recipe in 1996 in Better Homes and Gardens' Prize Tested Recipe Contest. The recipe called for the use of Swiss cheese along with the more usual (for cheesecakes) .

(2025). 9780696218552, Meredith Books. .


National varieties
Cheesecakes can be broadly categorized into two basic types: and unbaked. Some do not have a crust or base. Cheesecake comes in a variety of styles based on region:


Africa
One popular variant of cheesecake in is made with whipped cream, cream cheese, for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in British South African communities.


Asia
Japanese cheesecake, or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to . No-bake cheesecakes are known as rare cheesecake (Japanese: レアチーズケーキ).

The most prominent version of cheesecake in the is . It is made with a base of crushed and an upper layer of cream cheese and (mashed with milk, sugar, and butter). It can be prepared baked or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.


Europe
Basque cheesecake, composed of burnt custard and no crust, was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain. It achieved popularity online in the 2010s, helped by a recipe published by the British food writer . The Spanish chef Nieves Barragán Mohacho serves hers with a liquorice sauce, which Lawson included in her recipe. In 2021, Basque cheesecake was widely shared on and became "ubiquitous" in the UK. In 2023, the British restaurant critic complained that Basque cheesecake had become overabundant in London.

di ricotta is a traditional Italian baked cheesecake made with cheese, chocolate chips and eggs. Many cakes and desserts are filled with ricotta, like Siciliana and Napoletana.

Swiss Chäschüechli ( ramequin in French-speaking parts of the country) are small cheesecake tartlets, savory rather than sweet.

(2025). 9783958941076, Omnino. .

Sernik, with ser meaning "cheese", is baked Polish cheesecake dating back to the 17th century. It uses twaróg (traditional Polish quark) and is based more on eggs and butter, without cream or sour cream. Variations include sernik krakowski (Kraków-style), with a lattice crust on top, królewski (king's), made from cocoa crust on the top and bottom of the cheesecake filling, and wiedeński (Vienna-style), which is crustless.

(Russian "pulled" cake) is a German baked cheesecake with a cocoa crust base and edge, with chocolate dough scattered over the cheesecake filling.
     

File:Nagoya Bar Basque cheese cake 2020-06 ac (1).jpg|Basque cheesecake File:Tarte au fromage blanc.png|French cheesecake ( tarte au fromage) File:Oberkrämer 23.05.2015 13-21-03.JPG|German cheesecake ( Käsekuchen) File:Ricotta cheesecake detail.jpg|Italian-style ricotta cheesecake File:7dcp5132544-russischer-zupfkuchen.jpg|Russischer Zupfkuchen File:2023 Sernik polski (1).jpg|Polish-style cheesecake with raisins ( sernik)


North America
The United States has several different recipes for cheesecake and this usually depends on the region in which the cake is baked, as well as the cultural background of the person baking it.

Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.

New York–style or Jewish-style cheesecake uses a base. traces the origin of the New York-style or Jewish cheesecake in Ashkenazi Jewish cuisine to the 1930s, made famous in such establishments as Reuben's Restaurant and Lindy's, opened by German-Jewish immigrant Leo Lindermann in 1921.

(2013). 9781442227132, Rowman & Littlefield. .
(2010). 9780544186316, HMH. .
(2025). 9781580088985, Ten Speed Press. .
Earlier cheese pie recipes called for .
(2009). 9781416591979, Simon and Schuster. .
Cream cheese was invented in 1872 and made its way into American Jewish cuisine by 1929 according to Arnold Reuben, owner of the namesake restaurant, who claims credit for the recipe (as well as the Reuben sandwich) and is said to have won an award at the 1929 World's Fair in Barcelona.
(2016). 9781623365431, Rodale. .
Junior's, established by Harry Rosen in 1950, is another NY Jewish establishment famous for New York-style cheesecake. Charles W. Lubin, a Jewish baker in Decatur, Illinois, created the brand of supermarket cheesecakes and expanded into other cakes such as coffee cake, being sold in 48 states.
(2007). 9780803260146, U of Nebraska Press. .


See also
  • Flaó
  • List of desserts
  • List of pies, tarts and flans

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