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Irish Cheese

Irish Cheese

My Top 10 Cheesecake Ideas

Practically everyone loves a delicious slice of cheesecake, but how many people know the history of it? Historical documents indicate that cheesecake was created during the seventh or eighth centuries B.C. on the island of Samos in Greece. Historians believe that cheesecake was even served to athletes during the first Olympic Games to supply them with the energy needed for competitions.

The Greeks made their cheesecakes by mixing together flour, honey and cheese and then pounding it into a paste. The mixture was formed into cakes that were baked and then cooled. The Romans later spread cheesecake from Greece to across Europe. Cheesecake quickly became a popular Greek delicacy and was even the predecessor to Western culture's traditional wedding cake. It became customary for Greek brides to bake and serve up cheesecakes to their husband's friends as a hospitable gesture.

Although the original cheesecake recipe did come from Greece, it was quickly adapted by various cultures as it made its way to other countries. The basic ingredients of cheese, flour and some sort of sweetener have stayed the same, but the cheesecake we enjoy today is not much like the cheesecake of Greece. Even the method of baking has evolved. In ancient Greece, all ingredients were mixed together before baking, but the cheesecakes of today are made by layering before baking, starting with the crust, the filling, and finally a topping, if desired.

In Australia, cheesecakes are now usually made with a first layer of crushed biscuits and butter, and the most common filling consists of a mix of cream cheese, sugar, and cream, but it is not baked. Australian cheesecakes are also sometimes topped with fruit coulis, in flavours such as raspberry or strawberry. Gelatine is also typically used to maintain the firmness of the filling. These days one can also find cheesecakes made with coffee, Irish cream, chocolate, or marshmallow.

My top ten cheesecake recipes include Country Caramel Oat-Crusted Cheesecake, Mixed Berry Baked Cheesecake, Passionfruit, Toblerone, Strawberry and Baked Nougat Cheesecakes – the Nougat one is amazing with a Toblerone Ganache. The Bistro Cheesecake with Warm Rhubarb is a winner; while Strawberry White Chocolate and Vanilla Cheesecake, Turkish Delight, and Chocolate Blueberry Cheesecakes are also delicious.

Some cooks feel too intimidated to try their hand at creating a cheesecake. However, they are relatively simple to make, so to inspire you I have provided a recipe below for a particularly delicious cheesecake - the Country Caramel Oat-Crusted Cheesecake mentioned above. The following mouth-watering recipe should make any cook proud of her creation, and it should satisfy any sweet tooth! (You'll be sure to impress your friends and family with this one.)

--Country Caramel, Oat-Crusted Cheesecake--

Ingredients:
1 and 1/2 cups rolled oats
1 cup biscuits
1 teaspoon vanilla essence
1/2 cup caster sugar
1/2 cup desiccated coconut
1/3 cup golden syrup
1/4 cup boiling water
125g butter, melted
2 cups cream, whipped
2 teaspoons grated orange rind
3 teaspoons gelatine dissolved in
4 tablespoons hot caramel fudge sauce
500g block cream cheese, softened

Method:
Combine the crushed biscuits, rolled oats, coconut, butter and golden syrup. Press firmly, using the back of a spoon, into the base and sides of a 22cm lined springform tin. Bake at 180°C for 10 minutes, and allow to cool.

Beat the cream cheese, sugar, orange rind, and vanilla until smooth, and then fold in gelatine mixture and whipped cream.

Pour into prepared crust and refrigerate until firm. Drizzle with caramel sauce and refrigerate until serving. (Time-saver's Note: caramel fudge sauce can be purchased in a jar.)

About the Author

Chelsi Woolz, domestic goddess, is rather keen on the occasional slice of delicious caramel cheesecake. She enjoys cooking and is always on the look out for a new recipe or two.

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This entry was posted on Monday, November 8th, 2010 at 7:40 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.