The early 19th-century cheesecake recipes in A New System of Domestic Cookery by Maria Rundell are made with cheese curd and fresh butter.
Culinary classification Modern cheesecake is not usually classified as an actual “cake”, despite the name (compare with Boston cream “pie”).
 Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.
The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter.
The recipe called for the use of Swiss cheese along with the more usual (for cheesecakes) Ricotta.
Cheesecake comes in a variety of styles based on region: Africa South African rose cheesecake South Africa One popular variant of cheesecake in South Africa is made with whipped
cream, cream cheese, gelatin for the filling, and a buttered digestive biscuit crust.
Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, while looking for a way to recreate the soft, French cheese Neufchâtel,
accidentally came up with a way of making an “unripened cheese” that is heavier and creamier; other dairymen came up with similar creations independently.
 Swedish cheesecake (ostkaka) North America United States The United States has several different recipes for cheesecake and this usually depends on the region in which
the cake is baked, as well as the cultural background of the person baking it.
 Chicago Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside.
 Asia Japan Japanese cheesecake, or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture,
similar to chiffon cake.
 New York New York–style cheesecake New York–style cheesecake uses a cream cheese base, also incorporating heavy cream or sour cream.
 Others find compelling evidence that it is a custard pie, based on the overall structure, with the separate crust, the soft filling, and the absence of flour.
It is not baked, and is sometimes made with Amarula liqueur.
Cheesecake is usually sweetened with sugar and may be flavored in different ways.
[‘1. Ferguson Plarre Bakehouses. “A History of Cheesecakes”. www.fergusonplarre.com.au. Archived from the original on 2013-11-24. Retrieved 2008-10-12.
2. ^ Beranbaum, Rose Levy (1988). The cake bible (1st ed.). New York: William Morrow Cookbooks.
p. 80. ISBN 978-0-688-04402-2.
3. ^ Bender, David A. (2014-01-23). A Dictionary of Food and Nutrition. Oxford University Press. ISBN 978-0-19-251842-2. cheesecake: A flan or tart filled with curd or cream cheese.
4. ^ Ann Kask, Salmon Cookery:
From the Salmon Capital of the World, pp.20-21, Firstchoicebooks, 2002 ISBN 0919537588.
5. ^ Carol Fenster, 1,000 Gluten-Free Recipes, p.144, John Wiley & Sons, 2008 ISBN 0470067802.
6. ^ Susan & Enzo Ardovini, Cooking at the Cafe with Sue, p.93,
Devanis Publishing, 2008 ISBN 0615233635.
7. ^ Garden of Skye Smokehouse
8. ^ Michael Portillo, “Lochailort to Skye”, Great British Railway Journeys, episode 25, series 2, first broadcast 4 February 2011 BBC2 and BBCHD, accessed and archived 7
9. ^ Kristi M. Fuller (ed), Prizewinning Recipes: 200 of the Best Dishes from Better Homes and Gardens Prize Tested Recipe Contest, p. 35, Mereedith Books, 2003 ISBN 0696218550.
10. ^ Dana Bovbjerg, Jeremy Iggers, The Joy of Cheesecake,
Barron’s Educational Series, 1989
11. ^ Callimachus, ap. Athen, xiv. p. 643, e
12. ^ Cato the Elder, De Agri Cultura, paragraphs 75 and 76. Available in English on-line at: University of Chicago: Penelope (Note: The “leaves” mentioned in Cato’s
recipe are bay leaves.)
13. ^ “Cato’s ‘De Agricultura’: Recipes”. www.novaroma.org. Retrieved 2008-10-12.
14. ^ “Cato’s ‘De Agricultura’: Recipes”.
15. ^ “A Bit of Food History: Cheesecake” (PDF). www.culinaryschools.com. Retrieved 2008-10-12.
Jump up to:a b Wilson, C. (2002). “Cheesecakes, Junkets, and Syllabubs”. Gastronomica. 2 (4): 19. doi:10.1525/gfc.2002.2.4.19.
17. ^ Pegge, Samuel (2014-12-11). The Forme of Cury, a Roll of Ancient English Cookery. Cambridge University Press. ISBN
18. ^ Heston Blumenthal (2013). Historic Heston. Bloomsbury. p. 35. ISBN 978-1-4088-0441-4.
19. ^ John., Ayto (2002). An A-Z of food and drink. Ayto, John. Oxford: Oxford University Press. ISBN 0192803522. OCLC 48932542.
“The Rich History of a Favorite Dessert”. Cheesecake.com. Retrieved 2019-01-09.
21. ^ cheesecake History
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from the original on 2015-02-12. Retrieved 2015-01-01.
23. ^ Williamson, Olivia (3 September 2015). “3 ingredient cotton cheesecake: why all the hype?” – via www.telegraph.co.uk.
24. ^ Yoshizuka, Setsuko (2021-05-19). “Try This Japanese-Style
Rare “No-Bake” Cheesecake With Yogurt”. The Spruce Eats. Archived from the original on 2018-08-08. Retrieved 2021-01-30.
25. ^ “Ube Cheesecake”. The Peach Kitchen. 5 February 2015. Retrieved 7 July 2019.
26. ^ “Creamy and Luscious Ube Cheesecake”.
Woman Scribbles. Retrieved 7 July 2019.
27. ^ “Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)”. The Unlikely Baker. 19 October 2018. Retrieved 7 July 2019.
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Felicity Cloake’s How to make the perfect …”. The Guardian. 2021-12-01. Retrieved 2022-09-10.
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(21 November 2010). “Say Cheesecake!”. CBS News. Retrieved 17 December 2010.
31. ^ Krause, Andrew (2006). “Different Types of Cheesecake”. FoodEditorials Snacks Guide.
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Cheesecake”. Atlas Obscura. Archived from the original on 2016-02-21.
33. ^ NY Cheese Cake Recipe & Video – Joyofbaking.com *Video Recipe*
Photo credit: https://www.flickr.com/photos/strelitzia/284497233/’]