I started off thinking this Cherry Cheesecake was a Valentine’s post, with a heart-shaped sensuous cheesecake, topped with ruby-red cherry sauce. It still is, but I have to digress for a moment and talk about the Olympics. It is more connected and less random than you might think. When I was researching the origin of the cheesecake I found out, thanks the internet, that this favorite cake (which I think is really a custard, but now I digress in my digression) dates back to about 250 bc, where a Roman politician first wrote down the recipe. I am sharing it with you, because the translation is hysterical and I can only imagine the range in results with such crude instructions:
“Recipe for libum (cheesecake) – Bray 2 pounds of cheese thoroughly in a mortar; when it is thoroughly macerated, add 1 pound of wheat flour, or, if you wish the cake to be more dainty, ½ pound of fine flour, and mix thoroughly with the cheese. Add 1 egg, and work the whole well. Pat out a loaf, place on leaves, and bake slowly on a warm hearth under a crock.”
It goes on to talk about covering it in honey and poppy-seeds if you so desire. Even the “dainty” version sounds a bit severe to me. The editor who translated this couldn’t help themselves and added a note at the end that reads…”These recipes cannot be considered alluring.” They were, however, hearty and fed to the ancient Olympians during the games to keep them well fueled. Oh, how far we have come from the times when you had to “bray” (grind) cheese to get it soft enough. This rather utilitarian version of the cheesecake may have satisfied the ancient Romans, but today we are going for something a little bit sexier.
My cherry cheesecake is made with ricotta and a touch of honey, as a nod to the original Romans, but that’s as far as the similarities go. Just a touch of flour is used as a slight binder, but not so much as to ruin the luxurious texture. I whipped the egg whites and folded them into the cheese batter to keep it lighter than some of my denser, custard-style cheesecakes. The crust is crushed ginger cookies and the cherry topping is made with a hint of vanilla, cardamom and ginger extracts. This cake would keep any Olympian going, but it’s romantic enough to serve to your sweetheart on Valentine’s day.
If you love cheesecake, check out my Show-Stopping Cheesecake Class on BluPrint, where I will show you all my cheesecake tips and tricks, along with lots of delicious recipes!