July 30th is National Cheesecake Day #NationalCheesecakeDay. I wish my father in law were home but he is in the hospital and celebrating Father-In-Law Day #FatherInLawDay which was also on the 30th can’t be done. When David Sr. does come home you can bet your bottom dollar Charlie and I will be smothering him in LOVE and Cheesecake. Would you like to join us?
National Cheesecake Day is the creamiest and yummiest holiday held on July 30th. America will be sampling and indulging in some of the most delicious Cheesecakes ever! Separately, Cheese and Cake are beloved all over the world. But taken together, Cake and Cheese attract a veritable cult following.
Did you know Cheesecake is thought to have originated in ancient Greece, as evidenced by its earliest mention in Greek physician, Aegimus’, a book on the art of preparing Cheesecakes. Since then, Cheesecake has been passed down through the generations and entered into the fabric of numerous cultures.
History of National Cheesecake Day
Weirdly enough, the origins of Cheesecakes are not known to us but Cheesecake can be traced as early as back to ancient Greece. The recipe used back then only consisted of the most basic ingredients including Cheese, Flour, and Honey. Interestingly, Cheesecake was fed to the Greek athletes during the Olympics held back in 776 B.C. It was not until when the Romans conquered ancient Greece that Eggs and proper baking methods were introduced.
As time went by, the recipe for Cheesecake was modified several times to get that perfect ratio of smooth to creamy consistency, and this led us to the American Cheesecake that we all know and love! In 1872, New York dairyman William Lawrence unintentionally came up with Cream Cheese while he was trying to replicate a French Cheese called the Neufchatel. Talk about luck, right! Cream Cheese became so popular and the demand for Cream Cheese became so high that Cream Cheese was packaged and distributed to all the local stores in the area.
Time went by, and an immigrant named Arnold Reuben from Germany, who lived in New York, was once served Cheese Pie at an event he attended. Arnold Reuben was so fascinated and intrigued by the dessert, that he decided to experiment with the recipe until he came up with what we know today as the New York Cheesecake.
The popularity of the New York Cheesecake increased so much that different Cities came up with their own versions, for example, the Chicago Cheesecake, the Pennsylvanian Cheesecake, etc. Cheesecake became such an important part of American culture, that in 1985, it was decided that on July 30th every year National Cheesecake Day would be celebrated
National Cheesecake Day Activities
- Why get on a plane when you can travel the world through your mouth? Taste test regional variations of Cheesecake by visiting your local Italian, Russian, German, Polish or French bakeries.
- You can’t celebrate National Cheesecake Day without celebrating one of America’s proudest exports: New York-Style Cheesecake. Unlike other Cheesecakes, New York-Style uses Heavy Cream, Eggs and loads of rich, Cream Cheese. This Cheesecake has a dense, smooth, velvety consistency. Chances are, when you think of Cheesecake, you’re thinking of New York-Style.
- Don’t be fooled by that rich, complex taste Cheesecake is actually super easy to make. Treat your friends and family to a homemade cheesecake that’s fresh out of the oven. With an endless array of toppings, garnishes, spices and flavorings; your creation is sure to be one-of-a-kind.
Facts About Cheesecake
- Whether you want your Cheesecake baked or not, it is completely up to you!
- Did you know you used to be able to purchase Cheesecake-flavored postage stamps.
- Cheesecake contains a good amount of vitamin A, riboflavin, protein, and phosphorus.
- Did you know Cheesecake is not a Cake. Cheesecake is considered a torte.
- In ancient Greece, Cheesecake was a popular Wedding “Cake” and it was part of their tradition for the bride to make Cheesecake and serve it to her husband as a nice gesture.
Why People Love National Cheesecake Day
- Despite it’s creamy taste, Cheesecake is rather dull-looking. Luckily, the freshness and flexibility of a Cheesecakes ingredients can take a Cheesecake from ordinary to extraordinary! All you have to do is add a topping. Pop a few Blueberries, Strawberries or Cherries on top, aor you can add a dribble of Chocolate Sauce, and you’ve turned your kitchen into a Michelin Star restaurant.
- Cheesecake was originally invented by the ancient Greeks. When Rome conquered Greece, the Romans loved the recipe so much that they coopted it and modified it by including crushed Cheese and Eggs. Then, they baked the Cheesecake under a hot brick and served it warm.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
- Prepare the simple water bath (see note): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
- Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Thank you,
Glenda, Charlie and David Cates
