During World War II, “cheesecake” came in the form of a pin-up photo of Betty Grable or other Hollywood starlets prized by the American GI soldiers. In fact, these cheesecake pin-ups were so popular with the men that magazines full of photos of these beautiful young women were shipped overseas at no cost to the soldiers to remind them of their normal life “back home.”
Today’s cheesecake comes to us as a dessert, served on a plate and meant to be eaten.
Cheesecake seems to have originated in Greece in early 765 BCE. Cheese was mixed with honey and pounded until thin, and served to the soldiers going into battle, and also to their athletes to build strength and muscle.
This concoction has taken on many changes in ingredients from then until now. Flour was added and honey was soon replaced by sugar because sugar became less expensive. At one time, yeast was the leavening used but that too was replaced with eggs being added to the batter. This addition of eggs also increased the density of the cheesecakes we are familiar with today.
In the year 1872, in New York, American cream cheese was developed and pasteurized by James Kraft. France had been using cream cheese for decades; however none had made it to American shores.
Restaurants in New York were soon flooded by tourists demanding this new and exciting New York-style cheesecake. Cities such as Philadelphia and Chicago soon followed suit with each of these cities creating their own style of cream cheese.
In 1974 this timeless dessert was first mass produced by The Cheesecake Factory, whose home base is in Calabasas, California, with a factory in North Carolina.
Now what I am about to reveal to you about the Cheesecake Factory’s cheesecakes will probably make a few of you ‘swear off’ these delicious treats forever. Many may simply decide they will continue on consuming whenever the mood strikes and others may decide this writer knows nothing about cheesecakes, period!
In 2010, the Cheesecake Factory was criticized and dubbed the “worst family restaurant” by
Men’s Health Magazine. One serving of cheesecake (2” x 1 ½” x 4”) contains 1,420 calories with 51 percent fat and 49 percent carbohydrates in each slice. If you drizzle a delicious caramel sauce over the top, add another 300 calories to each slice for a whopping 1,700 calories!
I have made the following cheesecake recipe for years without consciously thinking of counting the calories. I simply serve one inch slices and let each guest be ‘master of their own domain.’
Read the recipe through carefully prior to making.
Strawberry Swirl Cheesecake with Shortcake Crust
(Graham cracker crust can be substituted)
Tightly wrap a buttered 9” spring form pan in an 18” square of double-thick aluminum foil.
Shortbread Crust:
1¼ cups all-purpose flour
1 Tbsp. granulated sugar
1 tsp. lemon zest
½ cup very cold butter cut in ¼” cubes
Combine all ingredients and cut in butter until crumbly.
Pack into pan bottom and 1” up sides.
Place on baking sheet and bake in a 350 degree oven for 15-20 min. until lightly browned.
Cool on rack.
In a small bowl, puree 1 cup of fresh strawberries and set aside.
Filling:
4 Packages (8 0z. each) softened cream cheese
1 1/3 cups granulated sugar
2 Tbsp. flour
2 Tbsp. heavy whipping cream
4 eggs lightly beaten
1 Tbsp. lemon juice
2 tsp. vanilla
In a large bowl beat the cream cheese, sugar and flour until smooth. Beat in cream, then add eggs and beat until just combined. Stir in lemon juice and vanilla. Remove 2½ cups batter and pour into another bowl and set aside.
Stir ¾ cup pureed strawberries and 12-15 drops of red food coloring into remaining batter. Pour into crust. Place spring form pan into a larger baking pan and add 1 inch of boiling water to baking pan. Bake 35 minutes.
Carefully pull rack forward from oven and pour in remaining batter over bottom layer. Smooth to level batter.
Carefully spoon reserved pureed strawberries in three concentric circles (one circle within another). With a knife, cut through top layer to swirl. Cut no deeper than ½ inch deep avoiding bottom layer. (See photo)
Bake 40-50 minutes longer until center is just set and top appears dull. Open oven door wide and let cake set for ½ hour. Remove from water bath. Then run knife around inside of pan edge to loosen. This will prevent cracking. Cool completely, cover and chill for at least 12 hours or overnight. Garnish with fresh strawberries and whipped cream.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at [email protected].
