They alter cheese types; usually between cream cheese (most popular), ricotta cheese, cottage cheese, and Neufchatel. They also use different mix-ins to flavor the cake, like chocolate, fresh fruit, or special liquors.

But beyond the changes we make in our cheesecakes today, what about the changes people made in the ancient times; especially ancient Greece. The first appearance of cheesecakes came in 2,000 B.C. when anthropologists found cheesecake molds in ancient Greece. From there cheesecakes moved into the Olympics.

In 776 B.C, on the Isle of Delos, it has been recorded that cheesecakes were served to the first Olympic athletes during competition. As times changed so did the cheesecake.

Soon the fall of ancient Greece came, and the secret of the cheesecake fell into Roman hands. The Romans then took Greece’s recipe for the special cake and gave it a new name…placenta or libum. These forms of cheesecake were usually baked on a pastry base or in a pastry case. The cakes were then used as temple offering to the gods. Slowly the cheesecake was spread across Europe by Romans.

Again, the times would change. Immigration became popular, especially to America, and the traveling of the cheesecake began continuing to create the cheesecake history. The cake followed immigrants into America where it became popular. Americans took the recipes and altered it even more, changing the cheese type from Neufchatel, to cream cheese thanks to Mr. James L. Kraft.

In 1912, Kraft invented cream cheese, which led to the creation of Philadelphia Cream Cheese, the most popular cheese used for making cheesecake today.

So from ancient Greece, to Rome, to America, and beyond; the adventures of the cheesecake are far from over.

Restaurants continue to develop new ways to enjoy the special cake, and who knows where the cheesecake history will go from here.

Many times, people may assume that a vegan cannot enjoy the tasty foods we all get to have. In some instances, it’s true… no ice cream, no fried chicken, etc.

On the other hand, they have their own yummy favorites. I have a vegan friend who loves tofu (obviously) and shared her favorite cheesecake recipe with me.

She loves the simplicity of this recipe, not to mention there are no animal products! For this vegan cheesecake, it doesn’t hurt that it tastes pretty good too.

Ingredients:

• 1 (12 ounce) package soft tofu
• 1/2 cup soy milk
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1/4 cup maple syrup
• 1 (9 inch) prepared graham cracker crust

Directions:

1) Preheat oven to 350 degrees F (175 degrees C).

2) In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.

3) Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.

While this vegan cheesecake recipe doesn’t necessarily turn out tasting the same as that cream cheese cheesecake, it is a fun twist on an old favorite. For some added flavors, try slicing some berries and topping your cheesecake with them. It’s a delicious way to add color to this simple vegan cheesecake. Enjoy!

While the flavor is simply plain, it gives you so many options as to what to use for topping. Want a cherry cheesecake? Try this recipe with a can of cherry topping (better yet, some fresh cherries!)

Maybe chocolate cheesecake is more “your speed”. This recipe with a hot fudge glaze or sauce is a great addition. Experiment with it. Have fun, bake limitlessly, and love every inch of this simple, simple cheesecake recipe!

Yield: 8 slices

Ingredients:

• 8 ounces cream cheese
• 1/4 cup granulated sugar
• 1/2 cup sour cream
• 2 eggs
• 1 prepared graham cracker pie crust

Topping Ideas

• 1/2 cup sour cream (mixed with 2 tbsp sugar)
• 1 cup cherry pie filling
• 2 cups fresh strawberries
• prepared Jello gelatin
• a thin chocolate sauce

Directions

1) Mix cream cheese, sugar, sour cream and eggs.

2) Pour into premade pie crust.

3) Bake at 350°F for 25 minutes or until a 3 inch circle in center jiggles when you “give it a shake”.

4) Cool 3 hours or overnight.

5) Serve with desired topping…enjoy!

My personal favorite topping is a drizzle of chocolate sauce with some freshly sliced strawberries atop this delicious cheesecake. This recipe is perfect for any occasion where a cheesecake is needed in a short amount of time or when ingredients are running low… but cheesecake cravings are running high.

Any time, any day, any reason, any occasion, any slice, any way—it’s a yes to this simple cheesecake recipe. Give it a try for yourself.