Column from April 23, 2009

Serving up the freshness of spring

Spring is finally here (I think) and with it is the beginning of fresh produce.

Already, stands are popping up to sell asparagus, onions and strawberries, which are a great topping for cheesecake.

My children have always loved cheesecake. Of course, they probably come by it naturally, as it is also one of my favorite desserts.

Cheesecake has quite a history. The earliest history dates back to ancient Greece, where it was a popular dish. With the Roman conquest of Greece, the secret fell into Roman hands.

Small cheesecakes were served to athletes during the first Olympic games held in 776 B.C. on the Isle of Delos.

The first recipe was recorded by Athenaeus, a Greek writer, in about 230 A.D.

“Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve.”

Quite a bit different than recipes today!

Cheesecake was introduced to Great Britain and western Europe by the Roman conquering armies. By 1000 A.D., the popular desserts were flourishing throughout Scandinavia, England and northwestern Europe.

In the U.S., there are several styles of cheesecake, with most relying on cream cheese as the main ingredient. Other countries use a variety of cheeses and ingredients to create their own unique recipes.

A quick search on the Internet will reveal thousands of recipes for this smooth and creamy dessert. This one is from one of the cookbooks on my shelf.

New York-style sour cream-topped cheesecake

1-1/2 cups graham cracker crumbs

1/4 cup butter, melted

1-1/4 cups sugar, divided

4 packages (8 ounces each) cream cheese, softened

2 teaspoons vanilla, divided

1 container (16 ounces) sour cream, divided

4 eggs

2 cups fresh strawberries, sliced

Preheat oven to 325 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 tablespoons of the sugar; press firmly onto bottom of prepared pan.

Beat cream cheese, 1 cup of remaining sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended. Add1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Cool. Cover; refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

Makes 16 servings, 1 piece each.