Cheesecake History

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Ever since the dawn of time, mankind has striven to create the perfect
cheesecake. The earliest history of the art is lost, but we know that
cheesecake was already a popular dish in ancient Greece. With the
Roman conquest of Greece, the secret fell into Roman hands. The
Roman name for this type of cake (derived from the Greek term,)
became “placenta.” Placenta was more like a cheesecake, baked on a
pastry base, or sometimes inside a pastry case. They were also called
“libum” by the Romans, and were often used as an offering at their
temples to their gods.
1st Century A.D. Marcus Porcius Cato (234-149 B.C.) was a Roman
politican. His treatise on agriculture, De Agricultura or De Re Rustica,
is the only work by him that has been preserved. He wrote about
farming, wine making, and cooking among other things. This is his
recipe for libum, the small sweet cake often given as a temple offering:
Libum to be made as follows: 2 pounds cheese well crushed in a
mortar; when it is well crushed, add in 1 pound bread-wheat flour or, if
you want it to be lighter, just 1/2 a pound, to be mixed with the cheese.
Add one egg and mix all together well. Make a loaf of this, with the
leaves under it, and cook slowly in a hot fire under a brick.
Small cheesecakes were served to athletes during the first Olympic
Games held in 776 B.C. on the Isle of Delos.

230 A.D. – According to John J. Sergreto, author of Cheesecake
Madness, The basic recipe and ingredients for the first cheesecake
were recorded by Athenaeus, a Greek writer, in about A.D. 230:
Take cheese and pound it till smooth and pasty; put cheese in a brazen
sieve; add honey and spring wheat flour. Heat in one mass, cool, and
serve.

1000 A.D. – Cheesecake were introduced to Great Britain and Western
Europe by the Roman conquering armies. By 1000 A.D., cheesecakes
were flourishing throughout Scandinavia, England, and northwestern
Europe.

claimed that his family developed the first cream-cheese cake recipe. 1929 – Arnold Reuben. and how they ought to be dressed. or in swete mylke.1545 – A cookbook from the mid 16th century that also includes some accounts of domestic life. Other bakeries relied on cottage cheese. and the great cheesecake connoisseurs are also in New York. he was served a cheese pie in a private home. has a recipe for a cheesecake: To make a tarte of Chese – Take harde Chese and cutte it in slyces. New York Cheesecake: New York cheesecake is the pure. According to legend. the space of three houres. Reuben soon began to serve his new recipe in his Turf Restaurant. then take it up and breake it in a morter tyll it be small. called A Proper newe Booke of Cokerye. eggs.” New Yorkers say that cheesecake was not really cheesecake until it was cheesecake in New York. for al times in the yere. and serued at the table. owner of the legendary Turf Restaurant at 49th and Broadway in New York City. and so bake it. According to New Yorkers. unadulterated cheesecake with no fancy ingredients added either to the cheesecake or placed on top of it.and pare it. I believe the name “New York Cheesecake” came from the fact that New Yorkers referred to the cheesecakes made in New York as “New York Cheesecake. cream. cheesecakes were very popular in New York. he then began to develop his own recipe for the perfect cheesecake. and he fell in love with the dessert. only the great cheesecake makers are located in New York. declarynge what maner of meates be beste in season. and sugar. than drawe it up thorowe a strainer with the yolkes of syxe egges. In the 1900s. and fyshe dayes. and the cheesecake quickly became very popular with the people who frequented Reubens Broadway restaurant. It is made with pure cream cheese. bothe for fleshe dayes. . Using his hostess recipe and a pie she made with ingredients he provided. than laye it in fayre water. cookery and feasts in Tudor days. and season it wyth suger and swete butter. Everybody has a certain image of New York Style Cheesecake. Every restaurant had their version.

Nevertheless. In 1912. slowly. Cream Cheese: 1872 – American dairymen achieved a technological breakthrough that ushered in the Modern Age of cheesecakes.D. In fact. the production of Neufchatel increased strongly and Napoleon III is said to have received a huge basket of Norman cheeses containing lots of Neufchatel cheeses that he appreciated. accidentally developed a method of producing cream cheese while trying to duplicate the French Neufchatel. its production decreased – more specifically. In attempting to duplicate the popular Neufchatel cheese of France. mentions the production of cheeses in the Neufchel-en-Bray countryside.Neufchatel Cheese: A soft unripened cheese originally from Neufchatel-en-Bray. they hit upon a formula for an un-ripened cheese that was even richer and creamier (they named it cream cheese). after the Second World War. depending on fashion or simply on the moulds the producer owned! The legend explains that the heart shape is due to the young Norman women that wanted to express discreetly their feelings to the English soldiers during the wars in the Middle Age … During the XIXth century. James . France: The supporters of this cheese claim that it is the oldest Norman cheese. It is known that since the Middle Ages the Neufchatel cheese had many shapes. New York. 1880 – The Kraft foods website states that the Empire Cheese Company of New York began producing PHILADELPHIA BRAND Cream Cheese for a New York distributor called Reynolds. it was known as one of the best French cheeses and was consumed all over France. The producers and the market laws are responsible for that disaffection since the production of cheeses has become less attractive than the sale of the milk to huge dairies. At that period the cheese was probably already matured in the cellars of that country that was covered naturally with penicillium candidum. it was born “officially” in 1543 in the ledgers of the Saint-Aman Abbey (of Rouen) where a cheese was termed Neufchatel. William Lawrence of Chester. At that moment. They argue that a text from the year 1035 A.

I must be wrong. . That being said. Related Recipes: Tarte Tatin History Gooey Butter Cake History and Recipe Lamington Cake History and Recipe Charlotte Russe Cake History Comments and Reviews 2 Responses to “Cheesecake History” 1. 2016 A good share of cheesecake recipes call for flour or cornstarch. Could I possibly be right since it was originally made with flour? Reply o Linda Stradley October 21. Sally Erikson October 21. I argue that the reason is whyi t is called cheesecake is because it has flour in it.Kraft developed a method to pasteurize cream cheese (Philadelphia cream cheese). other cheesecake recipes do not call for it and use eggs as the thickening. 2016 The recipe I have for cheesecake has flour and all my friends who are better bakers than I tell me I am wrong. but my recipe is from one I have from Philadelphia cream cheese. and soon other manufacturers of dairy products offered this newer kind of cream cheese.

gives the cheesecake a more custard or souflle-like cheesecake.Flour or starch binds moisture in the cheesecake. Flour helps keep cheesecake from cracking and it doesn’t alter the texture. Follow the recipe you are using and use whatever the recipe calls for. the total amount of liquid and the other binding ingredients like eggs. Using just eggs. Reply . If you use it or not depends on your recipe.