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Cheesecake is a sweet consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, (typically , or ), eggs, and . If there is a bottom layer, it most often consists of a crust or base made from crushed (or digestive biscuits), graham crackers, , or sometimes . Cheesecake may be or unbaked (and is usually refrigerated).

Cheesecake is usually sweetened with sugar and may be flavored in different ways. , , , , , 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.


Culinary classification
Modern cheesecake is not usually classified as an actual "", despite the name (compare with Boston cream "pie"). 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 , based on the overall structure, with the separate crust, the soft filling, and the absence of flour.Berenbaum, Rose Levy (1988). The Cake Bible. William Morrow Cookbooks. . p. 80. Other sources identify it as a flan, or .
(2014). 9780192518422, Oxford University Press. .


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, chef Heston Blumenthal has argued that cheesecake is an English invention.
(2022). 9781408804414, Bloomsbury. .


The modern cheesecake
The English name cheesecake has been used only since the 15th century,
(2022). 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, while looking for a way to recreate the soft, French cheese Neufchâtel, accidentally came up with a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently. cheesecake History

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.


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

South 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

Japan
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).


Philippines
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

Russia
-style cheesecake ( ) is in the form of a dough ring and filled with quark or cottage cheese.


North America

United States
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
New York–style cheesecake uses a base, also incorporating or . The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. NY Cheese Cake Recipe & Video – Joyofbaking.com *Video Recipe*


Galleries
=== Cheesecakes from around the world ===

=== Fruit cheesecakes ===


See also
  • List of desserts
  • List of pies, tarts and flans
  • , Southeast Asian sweets

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