For additional information Click Here
Move over, New York cheesecake --
there's a newcomer in town. One that has fewer than half the calories and less than 60 percent of the fat, but still boasts the classic's luscious decadence. (A single NY slice saddles you with 20 grams of saturated fat; ours, a mere 7.) The sugary glaze is gone, in favor of fresh raspberries. And with no need to bake, it's a guilt-free treat any fast-moving city (or country) slicker could love.
History on cheesecake
Cheesecake is a beloved dessert around the world. While many assume that it has its origins in New York, it actually dates back much further. Let's go back over 4,000 years to ancient Greece! Sit back, grab a creamy slice of cheesecake and learn all about this dessert’s rich history.
Cheesecake Travels the Globe
The first “cheese cake” may have been created on the Greek island of Samos. Physical anthropologists excavated cheese molds there which were dated circa 2,000 B.C. Cheese and cheese products had most likely been around for thousands of years before this, but earlier than this goes into prehistory (that period in human history before the invention of writing) so we will never really know. In Greece, cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic games in 776 B.C. Greek brides and grooms were also known to use cheesecake as a wedding cake. The simple ingredients of flour, wheat, honey and cheese were formed into a cake and baked – a far cry from the more complicated recipes available today!
The writer Athenaeus is credited for writing the first Greek cheesecake recipe in 230 A.D. (By this time, the Greeks had been serving cheesecake for over 2,000 years but this is the oldest known surviving Greek recipe!) It was also pretty basic - pound the cheese until it is smooth and pasty - mix the pounded cheese in a brass pan with honey and spring wheat flour - heat the cheese cake “in one mass” - allow to cool then serve. - See more at: http://www.cheesecake.com/History-Of-Cheesecake.asp#sthash.nDkw3H1a.dpuf
Total Time: 35 min
Prep Time: 20 min
- 24 reduced-fat vanilla wafers
- 2 tablespoon(s) butter or margarine, melted
- 1 envelope(s) unflavored gelatin
- 1 large lemon
- 3 tablespoon(s) water
- 1/4 cup(s) water
- 2 package(s) (8 ounces each) reduced-fat cream cheese, softened
- 3/4 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk
- Raspberries, for garnish
1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse wafers until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
2. In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to small bowl; let cool.
3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.
4. Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.
Hope you enjoy this cheesecake
Click here for more blogs