CRUST
1 shortbread, see recipe # 23
CHEESECAKE
4 cup dry curd cheese, 2 lbs, *
1/2 tsp salt
1 1/2 cup sugar, granulated
4 eggs, large, lightly beaten
1/2 cup butter, melted
1 tsp vanilla extract
CRUMB TOPPING
1 cup unbleached flour
1/2 cup confectioners' sugar
1/2 tsp cinnamon, ground
1/4 cup brown sugar, packed
1/4 cup butter, melted
1 tbsp unbleached flour
Directions
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
Servings: 10 servings
Polish Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
We are able to trace the history of `recipes` far back into distant history, certainly as far back as early Egypt, and potentially, even further back. However, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Much later, in Roman times a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, a style of dining still practiced today. Aspicius informs us how the ancient Romans made use of many spices, including some that we all recognise for example bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like coriander, parsley, and rosemary. These new culinary innovations prompted an increase in publications on food, the majority of which are now in private libraries. By the time we get to the 20th century, cook books were greatly in demand due to increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Polish Cheesecake recipe.
