Did you know that the history of cheesecake dates back over 4,000 years? Shocked right!! However, the truth is that even though cheesecake might sound like a modern delicacy, often topped with mouth-watering drizzles or fresh fruit, its roots are deeply rooted in ancient civilizations. The ancient Greeks served it as an energy bar to the athletes during the first edition Olympic Games in 776 BC.
Cheesecake got its biggest makeover in 1872, when a dairyman named William Lawrence in New York accidentally created Cream cheese, the base of modern-day cheesecakes. This started the New York style Cheesecake, which instantly became famous for its rich, dense, and smooth taste and texture. In the early 20th century, a guy named Arnold Reuben( the originator of the Reuben sandwich) is credited with developing the current-day classic New York cheesecake, using all the modern-day ingredients like cream cheese, eggs, and sugar in a graham cracker crust.
Today, modern-day cheesecake has many cultural versions and identities:
- Japanese Cheesecake – Fluffy, jiggly, using whipped egg whites
- Italian Cheesecake – Grainier, lighter with ricotta cheese
- German Cheesecake – Less sweet, with a short-crust base
- Israeli Cheesecake – No crust cheesecake
- US No-bake Cheesecake – Chilled instead of baked
- Vegan Cheesecake – Made with dairy-free alternatives
Tropical Burnt Bliss recipe (Mango Basque Cheesecake):
Ingredients:
Wet Ingredients
- 1 ½ cups raw cashews, soaked for 4 hours(Or boil for 10 mins)
- 1 cup ripe mango pulp (fresh and non-fibrous mango recommended)
- ¾ cup full-fat coconut milk (any non-dairy milk of your choice)
- ½ cup Maple syrup ( ½ cup maple syrup ➝ ½ cup simple sugar syrup+ ½ tsp vanilla extract+ ½ tbsp extra cornstarch)
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp coconut oil
Dry Ingredients
- 2 tbsp cornstarch powder or almond flour
- Pinch of turmeric (Optional for color)
- Pinch of Salt (enhances the flavor)
Instructions:
- Preheat the oven to 220°C (425°F) – High heat is the key for the signature Basque burnt top.
- Line a 7-inch baking pan with butter paper, lining through the edges, and let the parchment paper be sticking high over the edges.
- Drain the soaked cashews.
- Add all the ingredients to a high-speed blender, and blend into an ultra-smooth and creamy consistency.
- Make sure there are no lumps in the batter. Strain if necessary.
- Pour batter into the prepared pan. Tap the base lightly to release air bubbles.
- Bake at 220°C (425°F) for 45-50 minutes.
- The top should be a deep golden-brown colour and slightly cracked.
- The center will jiggle, and that’s how we know it’s perfect!!
- Remove and cool at room temperature for 1 hour
- Then, chill in the fridge for at least 4 hours, preferably overnight.
Dust with icing sugar and garnish with fresh mango slices. For a firmer version, add 1 tbsp of cornstarch or almond flour. If allergic to cashews, replace with soaked and blanched almonds.
Next time you order a cheesecake, just remember that cheesecake is not just a dessert; it is a story through centuries of trade, migration, and creativity. From being used as an Athlete’s fuel to Michelin-starred menus and Instagram aesthetics, cheesecake has journeyed across the globe, always adapting and yet staying indulgent!!!
Tried it out? Let me know how it turned out in the comments below or write to us at feedback@buzzcrate.in
