Cheesecake is one of those desserts that inspire a quest for perfection. For centuries, people have been collecting, comparing, and cherishing their own favorite recipes for this sinfully delicious treat.

The earliest cheesecake recipes can be traced to ancient Greece and Rome, cultures that loved the decadent life. Historians believe that cheesecake was served to athletes at the first Olympic Games in 776 B.C.E., which was probably the last time cheesecake was associated with physical fitness!

Origins of Cheesecake

These early recipes were very simple and didn’t resemble the cheesecake we know and love today, but even back then, cheesecake was considered a very special treat; good enough to be given as an offering to the gods.

Thanks to the conquest-obsessed Romans, cheesecake made its way across Europe, and eventually to the Americas, where the accidental invention of cream cheese led to the modern form of the dessert and the ongoing competition among chefs to create the ultimate cheesecake.

What is the perfect cheesecake? Is it a dense, amaretto-scented Italian variety, or a smooth, citrus tinged delight? Is the best topping fruit, nuts or chocolate? All of the above?

The answer, of course, is that the beauty of cheesecake is in the eye (or rather, taste buds) of the person enjoying it.With so many varieties, consistencies and flavors, you can try a hundred different cheesecake recipes and only experience a sampling of what this rich treat has to offer. The fun of cheesecake is in the creating and the tasting. After all, the journey is half of the fun of getting there.

You won’t need any special tools to begin your cheesecake adventure, although most bakers agree a cheesecake pan helps you turn out a better product. A cheesecake pan, or springform pan, is a high baking pan with a bottom that releases to make removing the cake easier. Aside from that, you’ll need a mixer, your ingredients and your imagination.

Tips for Cheesecake Success

Cheesecake is fun to make, but it tends to be crack-prone and a bit delicate.

Before you fire up the oven, here are some quick tips to help you make a great-tasting and appetizing-looking cheesecake:

• Allow cream cheese to soften before attempting to mix it. The best way is to let it sit on the counter or table for about 30 minutes.
• Use room temperature eggs.
• Don’t overbeat your cheesecake batter; this can cause cracks in your cake. Beat on medium speed.
• Try not to open the oven door while your cake is cooking.
• For best flavor and consistency, serve your cheesecake after it’s been in the fridge for 12-24 hours.

The marriage of cheesecake and chocolate is a match made in heaven. If you love decadence, then you’ll love this recipe.

Chocolate Caramel Pecan Cheesecake

(Recipe adapted from CheesecakeRecipes.net)

Crust:

2 cups crushed vanilla wafers 6 tablespoons melted margarine or butter

Cheesecake:

14-ounce bag caramels 5-ounce evaporated milk 1 cup chopped pecans (toasted) 16 ounces cream cheese (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup semi-sweet chocolate pieces

To make the crust, combine the crushed vanilla wafers and margarine/butter; press onto bottom of 9-inch springform pan. Bake at 350 F for 10 minutes.

Now, for the cheesecake body, melt caramels with milk over low heat in a 1 1/2 quart heavy saucepan, stirring frequently, until smooth. Once melted, pour over baked crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well-blended. Add eggs, one at a time, mixing as you go. Slowly add the chocolate and pour the mixture over the pecans.

Bake at 350 F for 40 minutes. Remember, try not to peek! After removing, loosen the cheesecake from the rim of the pan. Let the cake cool before removing rim of pan. Put it in the refrigerator for a bit before serving. Feel free to top with whipped cream and/or finely chopped pecans for an added touch.

Sometimes, you don’t want a very rich, gooey cheesecake. Whether you’re watching calories or just want a lighter recipe to follow a filling meal, there are ways to cut the bulk, fat and calories from your cake.

• Use crust just on the bottom, rather than all around the sides

• Use a low-fat cream cheese or Neufchatel cheese

• Use fruit topping

• To control portions, try making mini-cheesecakes using a muffin pan.

This recipe features a slightly tart, fruity sauce that adds the perfect kick to the creamy base.Light Cranberry Cheesecake Recipe

(Recipe adapted from CanadianLiving.com)

Cheesecake:

1/4 cup crushed (50 mL) graham cracker crumbs1 lb. (454 g) low-fat cream cheese or ricotta cheese 1-3/4 cups low-fat (425 mL) cottage cheese 2/3 cup (150 mL) sugar 2 eggs 1/2 cup (125 mL) light or low-fat sour cream 1 tsp (5 mL) cornstarch 1 tsp (5 mL) vanilla extract 1 tsp (5 mL) lemon zest

Sauce:

2 cups fresh (500 mL) cranberries 1/2 cup pulp-free (125 mL) orange juice 1/3 sugar 2 tsp(10 mL) cornstarch

Begin by layering the graham cracker crumbs onto a lightly greased 9-inch square baking pan. Take out your food processor and blend together the various low-fat cheeses and sugar, and then, one at a time, add each egg. Slowly add sour cream, cornstarch, vanilla extract and lemon zest. Remove the mixture from the food processor and carefully add to pan, on top of crumb “crust.”

Here’s a trick that’s intended to keep the cheesecake from cracking – set the cake pan inside of a larger, shallow pan. Pour hot water into the larger pan until it is about 1 inch up the side of the cake pan. Bake in oven at 325 F for 50 to 55 minutes or until tester inserted in centre comes out clean. Take the cake pan out of the bed of water and allow it to cool on a baking rack. Once it has cooled for about 10-15 minutes, cover it loosely and refrigerate for at least 8 hours.

To make the sauce, combine berries, orange juice and sugar in a saucepan and boil over medium-high heat. Stir often and cook for 3 to 5 minutes. Once the cranberries begin floating to the surface, slowly dissolve cornstarch in 1 tablespoon of water. Add that cornstarch and water mix to the sauce and cook for another 2 minutes. Be sure to whisk this mixture until it starts to thicken. The sauce can be refrigerated for 5 days.

Cheesecakes aren’t just for your sweet tooth. Don’t forget savory cheesecakes. These are served as appetizers rather than desserts. There are also no-bake cheesecakes for those hot summer days when you don’t want to use the stove.

Whatever kind of cheesecake you choose to make, remember to have fun. Making great cheesecake can take some time and patience, and may take a few tries to get just right.

The biggest mishap with cheesecake is cracking, which affects only the appearance of the cake and not the flavor. If you follow all the tips and still end up with a cracked top, just add extra topping and enjoy. Any cheesecake that makes you and your family happy is the perfect cheesecake.