No bake cheesecake

Cheesecake, with its rich and creamy texture, has become a beloved dessert around the world. As we savor each delightful bite, have you ever wondered about the intriguing origins of this delectable treat? The story of cheesecake spans centuries and cultures, creating a culinary legacy that transcends borders. Join us on a journey to uncover the creation of the iconic dessert that has found its way into the hearts and taste buds of millions worldwide.

Ancient Beginnings

The history of cheesecake can be traced back to ancient times. The earliest recorded mention of a cheesecake-like dish dates back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 BCE. Greek philosopher Aegimus is credited with writing the first known cheesecake recipe, describing a simple blend of cheese, honey, and wheat flour.

The Romans later embraced this concoction, making their own adaptations by adding eggs to the mixture. This evolution marked a significant step towards the creamy consistency we associate with modern cheesecakes.

Spread of Cheesecake Across Cultures

As the Roman Empire expanded, so did the popularity of cheesecake. The recipe traveled across Europe, taking on diverse forms in different regions. In the Middle Ages, cheesecake became a staple at European feasts and celebrations, evolving into various versions in countries such as England, France, and Italy.

During the Renaissance, the art of cheesecake-making continued to flourish. Cookbooks from the 15th and 16th centuries featured intricate recipes, showcasing the dessert's versatility with ingredients like spices, fruits, and spirits. The widespread use of cream cheese, a key ingredient in many modern cheesecake recipes, would not emerge until much later.

For the apple filling

• 2 apples (I like one tart and one sweet, e.g one Granny Smith and one golden delicious)
• 90 g sugar
• 1 tsp of cinnamon powder
• 5 g of lemon juice
• Pinch of salt

1. Peal, pit and cut the apples into 2×2 cm pieces
2. In a small saucepan, put the apples, sugar and lemon juice. And pinch of salt. Let it simmer for about 20 minutes until soft and brown.
3. Use a medium cookie cutter and press the apples into it. Place in freezer for it to firm up.

The cream cheese mix

• 5 g of gelatin sheet or granulated gelatin if you can’t get a hold of sheets
• 250 g cream cheese
• 45 g sugar 
• 2 g vanilla extract 
• 5 g lemon juice 
• 150 g whipped cream

1. Put the gelatin sheets in cold water and let soak for about 5 minutes. Remove sheets, press out the water using your hands and place sheets in a glass and microwave it for about 20 seconds until liquid
2. Whip the cream to fluffy but still liquid (if 0% is liquid cream and 100% makes butter, whip it to 50%)
3. If you used cream cheese, there’s usually salt in there. If you used Italian mascarpone, you should add a pinch factor salt now.
4. Mix the cream cheese and everything else including gelatin and whipped cream. Now you have your cream cheese mix and you’ll be using it in a moment.

Assemble the cheesecake

• 90 g speculoos cookies or Swedish pepparkakor/gingersnaps or whatever crisp cookies you have
• 35 g butter
• The block of cinnamon apples
• The cream cheese mix

Now…

1. Crush the cookies into fine crumbles
2. Melt the butter and mix it with the cookie crumbles
3. Use a large cookie cutter (large red than the one you used for the apples)
4. Pack the cookie mix in the Morton of the cookie cutter
5. Add a thin layer of cream cheese mix
6. Place the apple puck on top
7. Add the rest of the cream cheese mix and place the whole thing in the refrigerator for 2 hours until firm.
8. Remove the large cookie cutter and you have your cake.