Dessert Plates: Cheesecakes

Dessert Plates: A Little About Cheesecakes

It’s been said that cheesecakes were first tasted by the public at around 700 B. C. in Greece. The creator isn’t named specifically. Also, it’s uncertain that that period really was the first time cheesecakes was invented. Still, it was accepted with open arms and wider hearts.

Fruit Tray Elegant Dessert Plate

Other texts in history recorded that the first Olympic Games saw the rise of the popularity of it as the athletes were served with this dessert. That’s publicity right there. Even during a time when publicity was probably not even a word yet. To cut the story short, this cake caught the attention of the masses and it instantly became a hit to the taste buds!

Something about the simplicity of the dessert. Simple ingredients that are combined to create a rich and soft texture. A taste that’s delectable but never overbearing. A taste that you can recreate, elevate even,  as generations pass. Just like the chocolate chip cookie, which by the way, we also have a post about.

Blueberry Cheesecake Recipe

Serving Dish Creative Ceramic Plate

Dessert plates are important in this process. Since cheesecake doesn’t require baking, they need a base to stay a certain shape. Hence, the products we have on this page. Below is a simple method to recreate cheesecake, with a twist. Blueberries.

Therefore, let’s head on to its ingredients. Blueberries in jelly (canned), cream cheese, graham crackers, butter, vanilla extract, full cream milk, granulated sugar, canned whipped cream (the ones that come with a nozzle). And don’t forget one secret ingredient: a lemon.

First, create the crust. Crush graham crackers (if pre-crushed ones are not available at the grocery) in a bowl and pour in a fourth of a cup of melted butter. Lay this down on the cake pan. Now, in another bowl, put 10-12 ounces of cream cheese, a cup of granulated sugar, 3-4 tablespoons of milk, and half a teaspoon of vanilla. Simply fold all the ingredients until they’re all spread out evenly. And until the mixture becomes fluffy but full.

Now comes the secret ingredient. With a peeler or a cheese grater, grate the lemon rind. But only in 1 mm sizes, and only 3 or 4 times. They’re not to be the main ingredient. The zest will simply act as a deterrent against the cheese. So that it won’t taste too flat.

Pour this onto the crust and with a spatula, flatten the top. Finally, pour the blueberries on the top. You can choose to spray whipped cream on the sides of the cake pan. Or not, if you prefer it old school.

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