Cheesecake

The origin of cheesecake is believed to have originated in ancient Greece. It is said that cheesecake was being served to athletes during the first Olympic Games held in 776 BC. The recipe consisted of crushed cheese, wheat flour and one egg. It’s not exactly that same recipe as used today but definitely a cheesecake. The conquering roman armies introduced it to Western Europe and Great Britain. In 1000 AD it was said to have flourished throughout all of Europe. The origin of cheesecake was brought over to America by the immigrants. However, their cake relied on cottage cheese.

The modern version was created in 1872 with American dairymen who were said to be trying to recreate French Neufchatel cheese. Instead of recreating it they came upon a richer and creamier cheese, Cream Cheese.

The origin of cheesecake was created by Arnold Reuben, owner of the legendary Turf Restaurant. Once perfected he started to serve it at his restaurant, becoming extremely popular among his patrons.  

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1.     Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan.

2.     In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.

3.     In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4.     Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.