Cheesecake: Another Greek invention!

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We all love cheesecake, but did you know that the first cheesecake was made and served in Greece? History has the first recorded mention of cheesecake, as being served to the athletes during the first Olympic Games in 776 B.C.

We do not know what these cheesecakes had been called at that time, but we do know they were served to Olympians on the Isle of Delos. They were served in smaller sizes than the cheesecakes of today, and were seen as a good source of energy for athletes who needed to be replenished. 

In fact, cheesecakes were first created during the seventh and eighth centuries B.C. right on the island of Samos in Greece. Back then, the Greeks created cheesecakes by combining, wheat flour, honey and cheese that had been pounded to a paste-like and smooth consistency. The mixture was then formed into cakes, baked and then cooled before handed out. 

Cheesecake became a popular Greek delicacy and was even the ancestor of Western culture’s wedding cake tradition. The island of Samos was famous for its cakes. The cakes also became a custom for a Greek bride to bake and serve to her new husband’s friends as a gesture of hospitality. This concept in marriages eventually paved the way for wedding cakes (another Greek invention!)

According to historians, when the Romans occupied Greece, cheesecake recipes were one of their rewards of war. They quickly adapted the delightful taste of the cheesecake and being a powerful empire that they were, the Romans went on to conquer and occupy much of Europe and Great Britain.

During their various conquests, they introduced the concept of cheesecake to the nations that came under their influence. Tens of centuries later European migrants carried their treasured cheesecake recipes to North America where the famous New York cheesecake finally made its debut.

Although the original cheesecake recipe came from Greece, it quickly adapted several culinary styles and variations during its long journey. The basic ingredients, namely the cheese, flour and honey (or sweetener), are more or less still present in any recipe but the contemporary cheesecake bear little resemblance to the cheesecake of Ancient Greece. 

During the late 19th century, New York dairy farmers invented cream cheese, which quickly became the popular type of cheese used for cheesecakes. The flour used for the crust was substituted with cookie crumbs and graham cracker crumbs, which made the cheesecakes from the United States popular. 

Even the method of preparation and baking has obviously evolved. In ancient Greece all the ingredients were mixed together all at once but modern cheesecakes are made with layering the ingredients; first the crust is made, and then the filling and lastly, the toppings, if available, are added.

Even though the ingredients and the process of baking have evolved, everyone still owes the divine treat to the Greeks.

Greek cheesy cheesecake

In my travels across Greece, I have gathered many recipes from many mothers, and grandmothers. This one I received from a friend on the island of Crete, certainly it is not a sweet cheesecake, but it's a great twist to the cheese pie which we all know and love. Hellas frappe will begin publishing some of these recipes in our new category A Taste of Greece, and we encourage all of you to submit your own recipes to this new category.

Serves 12

2 tablespoons olive oil, or fresh butter
1/4 cup breadcrumbs
1/4 cup grated Kefalograviera cheese (or very zesty Parmesan)
4 8oz packages cream cheese at room temperature
2 cups of feta cheese crumbled, with additional cheese set aside for garnish (hard feta works best – you can also use 1 cup anthotiro or Ricotta and one cup feta for less calories)
4 large eggs
1 cup of yogurt
1 red bell pepper, chopped, with part of a second one for garnish
2 medium zucchinis chopped

1 medium potato chopped

1 large onion chopped and browned

About 15 olives drained and chopped
3 large garlic cloves, passed through a press (What? We love garlic)
2 tablespoons fresh oregano, or 1 tblsp dried

Rub a 9" spring form pan with butter. In a small bowl, toss the breadcrumbs and the cheese together, and then spread them on the bottom of the pan like a crust. Set aside.

Oven preheated to 375F or 180 Celsius.

Begin by slightly deep frying or baking your potato, add the onions and fry until golden, then add the garlic and your zucchini. Brown the whole mixture for 3-4 minutes. Finally add the peppers and the olives and remove from heat and allow the mixture to cool or come to room temperature. Salt and pepper to taste. (Don't salt to much!)

Use a mixer to beat the cream cheese until its fluffy and then add the feta, eggs and yogurt, and kefalograviera continue to beat until the mixture is smooth. With a spatula, fold in the red bell pepper, olives, garlic onions mixture and oregano.

Pour half of this mixture into the spring form pan, and then add your vegetable mixture. Top with the last half of the cheese mixture. Bake for around 50 minutes until the cheesecake is golden (but remember to begin checking it about 10 minutes before the end of its cooking). Remove from the oven and allow it to come to room temperature. This cake is best served at room temperature, so if you are planning to serve it for dinner then I suggest that you prepare it earlier in the day. 

Signed

Marina Spanos