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When upon a time, when athletes in Ancient Greece

began competing in rigorous events at Olympic Games,

slices of cheesecakes had been produced, which essentially

contained the 3 basic ingredients: cheese, wheat

flour and sweetener. They pounded all the substances

collectively till it attained a paste-like consistency.

They baked the mixture, cooled and served to give

athletes with the energy they require to compete. This

was recognized as the birth of the cheesecake.

The Roman Empire then conquered Greece and acquired

the divine treat and spread it all through Europe and

any territory they occupied. Since then, the standard

cheese, flour and sweetener, was replaced with

what ever ingredient native to the land that adopted

the cheesecake recipe. The usual white Greek cheese

was replaced by ricotta and mascarpone by the

Italians, Neufchatel by the French, quark cheese by

the Germans and cream cheese by the Americans.

At some point, this monumental occasion in culinary history

paved the way for many distinct styles in creating

the cheesecake.

The European Cheesecake

The Europeans had been the first to adopt the cheesecake

recipe. They have been also the very first to apply many

variations in the standard cheesecake. There are

numerous nations that have also placed their personal style

on producing cheesecakes and they contain Italy,

France, United Kingdom, and New Zealand.

Firstly, the United Kingdom and New Zealand cheesecake

is similar. Their cheesecakes are generally cold

desserts that are neither baked nor cooked.

Cheesecakes from these countries are created with

crumbled digestive biscuits combined with butter and

pressed into a dish in order to type a base layer.

They utilized fillings or toppings, which primarily

constitute of sugar, cheese, cream, milk and gelatin

mixed together.

In Italy, there are two designs of cooking cheesecakes,

namely the Roman and Italian style. Roman style

cheesecakes use ricotta-like cheese and honey combined

with flour and traditionally shaped into loaves. There

are also other recipes that call for bay leaves, which

could have been employed to preserve the treat. Nowadays,

Roman style cheesecakes are nonetheless baked in Italian

areas, which kept the culinary traditions alive right after

the fall of Rome.

On the other hand, Italian style cheesecakes are the

modern versions of the Roman cheesecake. These

cheesecakes use either mascarpone or ricotta cheese

and replace honey with sugar. They also omitted the

use of bay leaves and added other new-age substances,

such as: barley flakes and vanilla extract. Normally,

this sort of cheesecake is drier compared to American

style cheesecakes and often added with tiny bits of

candied fruit.

A very light cheesecake is the primary description of

French cheesecakes. These cakes feature gelatin as the

major binding ingredient and are generally only 3 to 5

centimeters tall. This variety of cheesecake achieves

its light flavor and texture from the Neufchatel

cheese. A lot more so, French cheesecakes are identified outdoors

in markets at the South of France and fine pastry

retailers in Paris.

The American Cheesecake

In America, cheesecakes generally rely on cream cheese

as an alternative to the French Neufchatel. One of the

most well-known cheesecakes in America is the New York

style cheesecake. This was made popular by a deli and

relies on cream cheese, heavy cream, eggs, and egg

yolks in order to add a smooth consistency and

richness.

New York style cheesecakes are also known as Jewish

style and are baked in a specific 13 to 15 centimeter

tall spring form pan in many restaurants. There are

also other recipes of the cheesecake that use lemon

and cottage cheese for distinct flavor and texture. open in a new browser