It is believed that the cheesecake originated in ancient Greece, and was served to the athletes during the first Olympic Games held in 776 BC. Full of cream cheese, sugar, cream, eggs, biscuits and butter, this cake spells sin.

The Romans took the cheesecake across to Europe from Greece. Centuries later it was brought to America by immigrants.

As the recipe travelled through time and countries, it evolved. The Romans baked the cheesecake on a pastry base or inside a pastry case. The Greeks used a cake called libum. By the time it reached New York, the cheesecake became its best ever. The classic New York cheesecake is very simple with no fancy ingredients — it is made with pure cream cheese, cream, eggs and sugar.

Today there are countless cheesecake recipes, differentiated from each other by the flavourings used. The most essential ingredient in any cheesecake is the cheese. The most commonly used are cream cheese, ricotta, cottage cheese and Neufchâtel.

lIngredients:

For the base: 1 packet Marie biscuits; 75gm butter

For the filling: 2 packets Philadelphia cream cheese; 200ml cream; 1 cup sugar; 4 eggs; 1tsp vanilla; 3tbs lemon juice

lMethod: Butter a 9-inch pan with removable sides. Mix the ground biscuits and butter well. Line the bottom and sides of pan with the mixture. Preheat oven to 180°C. Gently beat the cream cheese, sugar and salt until smooth. Add eggs, one at a time, mixing well. Beat in cream, vanilla and lemon juice and mix until smooth.

Pour the filling into the crust. Place the pan in a large baking pan. Bake for 1 hour, then turn off oven and retain cake inside for 30 minutes. Open the oven door. Allow cake to cool for 30 minutes. Remove and run a thin knife round the edge of the cake. Place the pan on a wire rack to cool. Remove the sides of the pan and transfer the cake to a serving platter.