Eat Well & Prosper CHEESE PLEASE


ably made first in the Middle East, accompanying the domes- tication of animals, 9,000 years ago. Making cakes out of cheese stretches back over 4,000 years to Ancient Greece. Cheesecake may have been


A


created on the Greek island of Samos, around 2,000 BC. Cheese molds were excavated there with traces of wheat, honey and cheese that were formed into the mold and baked. Te Greeks considered cheese-


cake to be a good source of energy and they served this specialty at the first Olympic Games in 776 BC. Greek brides and grooms also preferred the cheesecake as their guests wedding treat. By the time the Romans rolled in, cheese


by Executive Chef Ron Skaar of Redwing, Mn. ~ ronskaar@comcast.net


Te origins of cheese are fairly obscure. It was prob-


had reached a place of luxury and status. Wealthy Romans built cheesemaking kitchens while the poor had to bring their cheese to public smoke houses. Along the way, they mod- ernized the cheese- cake recipe, adding crushed cheese and eggs and occasion- ally putting the filling in pastry. Te expanding Ro-


man Empire brought the cheesecake recipe to the Europeans. Great Britain and Eastern Europeans began to experiment with the recipe, in- corporating ingredients native to their regions. During the Middle


BENNETT VALLEY JEWELERS


Ages innovative monks created many of the classic varieties of cheese that we know today. En-


make breads and cakes rise. Tis allowed the cheesecake to taste more like a dessert treat. When European im- migrants came to America, they brought their cheesecake reci- pes with them. Cream cheese was the Ameri- can addition to cheese- cake. In 1872, a New York dairy farmer was attempting to replicate the French Neufchâ- tel, created by those monks long ago. Instead, he created


cream cheese which was


gland’s Henry VIII’s chef cut up cheese into very small pieces and soaked them in milk for three hours. He strained the cheese and then added eggs, butter and sugar before baking. In 1545 the first cookbook printed describes cheesecake as a flour-based sweet food. It wasn’t until the 1700’s that


cheesecake began to look like the dessert we know today. Around this time Europeans started to substitute beaten eggs for the overpowering yeast they used to


eventually pack-


aged in foil and distrib- uted under the Phil-


adelphia Cream Cheese brand. James L. Kraſt invented pasteur- ization in 1912 and his company bought the rights to Philadelphia Brand Cream Cheese sixteen years later. Arnold Reuben, of the sand-


wich fame, is credited with cre- ating the New York style cheese- cake. It is distinguished by a smooth, creamy filling in a gra- ham cracker crust. April 23rd is Cherry Cheese Cake Day and the recipe included is an easy, deli- cious way to celebrate.


TM


APRIL 2019


EW & P Recipe


Cheesecakes with Cherries


Mini Ingredients:


1 cup graham cracker crumbs, about 8 double cookies 4 tablespoons unsalted butter, melted


1 8-ounce package cream cheese


1/3 cup sugar 1 large egg


3 tablespoons sour cream 1/2 teaspoon pure vanilla extract 2 tablespoons lemon juice, freshly squeezed


Directions: In a medium bowl, stir together the graham cracker crumbs and butter. Spray two mini muffin pans or use liners. Spoon two rounded teaspoons of the graham cracker mix into each depression of the prepared pans and press into the bottom and part way up the sides. In a food processor with metal blade, process the sugar and cream cheese about 30 seconds. Add the egg and pulse in. Scrape sides


of bowl. Add the sour


cream, vanilla and lemon juice, Processing until well mixed. Preheat oven to 375 degrees. Fill each graham cracker lined depressions almost to the top, using a spoon or pastry bag. Set the muffin tins on baking sheets in oven. Bake for 10 minutes. The cakes will puff up but de- flate on cooling, leaving shallow hollows perfect for filling. You can use canned baking cherries or, preferable Black Cherries in Syrup (never Marachino). Rasp- berries, Blueberries or cut up strawberries would also work.


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bennettvalleyjewelers.com Pg 4 • APRIL 2019 • UPBEAT TIMES, INC.


I eat a lot of fruit because if I fill up on strawberries or an apple, then


I’ll have one small piece of cheesecake rather than two


big pieces. Tom Frieden


“Whenever I feel the need to exercise, I lie down until it goes away.” ~ Paul Terry


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