Say Baked Cheesecake
Since the weather is getting hot and it is my mother’s name day celebration also, I decided to make a delicious sweet. According to the Greek Orthodox Church, specific days of the year is dedicated to the memory of one (usually more than one) saint or martyr. If someone is named after a saint, then there is a big celebration on his or her name day. Today is the name of Konstantinou and Elenis, my mother is named after Eleni, in English is as Helen.
“The history of the Cheesecake comes from a popular dish in ancient Greece even prior to Romans’ adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes. The earliest extant cheesecake recipes are found in Cato the Elder’s De Agri Cultura, which includes recipes for two cakes for religious uses: libum and placenta.”
“A more modern version is found in Forme of Cury, an English cookbook from 1390. On this basis, chef Heston Blumenthal has argued that cheesecake is an English invention. Modern commercial American cream cheese was developed in 1872 by William Lawrence, from Chester in New York”.
Today I make the classic American baked cheesecake. It is creamy, fluffy and the taste is divine!
You can decorate it with your favourite jam or with fresh fruits. I used blubbery jam and some flowers for the background decoration. Enjoy!
For the base
- 200 gr of digestive biscuits
- 75 grams of butter
For the cream
- 2 packets of 300gr each Philladelphia cheese
- 2 eggs
- 1/3 cup sugar
- 1 tsp vanilla
- orange zest
- For the topping
- Blueberry or any other jam of your desire
For the Base
Grease a pan with little butter and put a parchment paper. Crush the biscuits on a food processor and place it in a bowl. Melt the butter and add it on the biscuits. Mix well and put it n the pan. Press with a spoon to make an even surface.
For the cream
Preheat the oven to 180 degrees.
Beat the cream cheese with the sugar, the orange zest and the vanilla. Add one by one the eggs and mix slightly. Place it on the top of the base. Bake for around 1 hour. Switch of the oven and open the oven door little bit and leave the cheesecake inside the oven for around 1 1/2 hour.
Run a knife around the pan rim and remove it. Then slide the parchment paper out from underneath.
Refrigerate the cheesecake for 4 hours. Decorate it as you wish. I use blueberry jam and flowers. Enjoy!
1. While baking, do not open the oven door, your cake will crack. 2. Ι used a mini pan rim, you can double the dose and use the normal one.