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By SANDRA RICHARDSON
Extension A(tnt
The delectable cheesecake dates back many years. Cheesecake was a standard item in the 1700s in many family cookbooks. Farmers made their own cheese and the homemakers used the fresh curds to make mouthwatering pastries often flavored with spices, lemon, candied peels, or raisins. These delicacies were called by many names - “chess pyes,” court cheesecakes, or lemon cheesecakes. Throughout Europe where dairy products were in abundance, people feasted on cheesecakes.
In this country until recent years, cheesecake did not eiyoy the recognition or popularity that it receives today. It was a specialty of restaurants serving German, Austrian, and/or French cuisine.
Recipes vary in ingredients as much as the cooks who prepare them. Some cooks use pot cheese, dry curd cheese, or farmer’s cheese while other cooks prefer using cream cheese and/or cottage cheese.
The finished products vary greatly. Some are light, almost like a
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