Introduction
What to expect
A silky baked cheesecake with a graham cracker crust and tangy cream cheese filling.
The story
Behind the recipe
Cheesecake has origins that trace back to ancient Greece, where it is believed to have been made with fresh cheese and honey. The earliest recorded mention comes from the Greek physician Aegimus, who wrote on the art of making cheesecakes in the 5th century BCE. The Romans adapted the recipe, with libum appearing in Cato the Elder's writings. By the 18th century it evolved into its modern form in England and across Europe. The American adaptation, particularly New York-style cheesecake, became popular with the introduction of cream cheese in the late 19th century.
Method
Instructions
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1
Mix graham cracker crumbs with melted butter and press into a springform pan.
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2
Bake the crust at 175C for 10 minutes, then cool slightly.
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3
Beat cream cheese and sugar until smooth and fluffy.
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4
Add eggs one at a time, followed by sour cream, vanilla, lemon zest, and salt.
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5
Pour filling over the crust and smooth the top with a spatula.
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6
Bake in a water bath at 160C for about 60 minutes until edges are set but center jiggles.
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7
Turn off the oven and let the cheesecake cool inside with the door cracked.
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8
Chill for at least 4 hours before slicing and serving.
Adaptations