Cheesecake is one of the universal desserts, with thousands of versions across global food cultures.

Ancient Greece is believed to be the original home of cheesecake – historians have evidence to suggest cheesecake was served to athletes at the first Olympic Games in Athens 776 BC.

While the original cheesecake was a simple affair of flour, wheat, honey and cheese, those four ingredients are often the same core ingredients of any cheesecake made today.

Around the world, cheesecake recipes vary. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese tend to use a combination of cornstarch and egg whites.

Bake and Brew, next door to the library feature a fabulous baked and a set cheesecake on their menus, available for purchase with a tea or coffee for $8.

A quick straw poll of library staff revealed a preference for baked cheesecake – no doubt due to the cold weather this year? These were some of the comments:

 

‘Baked cheesecake is heavy and is a kind of winter food. But nicely presented.’

‘I think it goes perfectly with espresso, or if you’re a tea drinker, Darjeeling or Chai.’

‘Love the meaty base – it’s perfect for the sweet and mellow upper layer.’

Thoughts on the set (or mousse) style cheesecake:

‘Light and refreshing’

‘The texture swirls around your mouth – a nice light option’

‘It’s like cutting into soft butter, soft and delicate.’

No matter how you slice it, cheesecake is truly a dessert that has stood the test of time.

Sue, the head chef from Bake and Brew, has kindly provided the recipes for both her baked and set cheesecake.

Sue’s set cheesecake recipe (makes two cheesecakes)

Ingredients:

Base:
600g crushed sweet biscuits
200g melted butter

Top layer:
500g cream cheese
500g cream
250g caster sugar
100ml lemon juice (this can also be substituted for another fruit eg mango puree)
10g gelatine leaves (5 leaves)
42mL cold water
120mL hot water

Method:

1. First, make the base. Mix the biscuit crumbs and butter until combined. Press into the base of a 20cm springform pan and chill for at least 30 minutes.
2. Beat the cream cheese in a bowl until smooth. Add sugar, then the lemon juice.
3. Soak the gelatine leaves in the cold water. Once soft, gently heat the gel on the stove until fully dissolved.
4. Whip cream until soft peaks form, then fold into the cream cheese mix and then add the warm gelatine.
5. Pour mix over the base in the tin and refrigerate overnight for best results.

 

Sue’s baked cheesecake recipe

Ingredients:

Base:
600g crushed sweet biscuits
200g melted butter

Cheese layer:
250g cream cheese
250g ricotta
1 cup of cream
1.5 tbspn of plain flour
1.5 tbspn of cornflour
1 cup of sugar
2 eggs
30g melted butter
vanilla
lemon juice

Method:

1. First, make the base. Mix the biscuit crumbs and butter until combined. Press into the base of a 20cm springform pan and chill for at least 30 minutes.
2. Process cream cheese, ricotta and cream in a bowl until smooth. Gently fold through flour, cornflour and sugar.
3. Add eggs, one at a time, processing until just combined. Gently fold in butter, vanilla and lemon juice.
4. Pour mix over the base in the tin and bake for 1 hour in a 150° oven.