A Zingerman’s classic in the making
By Ari Weinzweig
Let me let you in on something of a culinary “secret.” While our Reubens, artisan breads, Magic Brownies, fried chicken, and tteokbokki are what seem to get most of the press, there are some amazing foods we craft here that have yet to garner the kind of attention I’m convinced that, from a culinary standpoint, they well deserve. If I were to put together a list of 25 great Zingerman’s products, the Bakehouse’s Classic Cheesecake would be on it! I was reminded anew at just how truly amazing it is last week when I took advantage of a friend’s offer to have a bite of their slice! Not being a big dessert eater, it’s easy for me to forget just how delicious this cheesecake really is. Creamy from the Creamery Farm cheese, bright from the bit of fresh citrus in the background, balanced by the really great crust made with Bakehouse graham crackers. Each cheesecake is loaded with real vanilla—the creamy white custard is flecked with tiny vanilla bean bits. So luscious, so lovely!
The story behind cheesecake.
Cheesecake has been made in one form or another for thousands of years. In its most basic form, it’s a baked “cheese custard.” Ancient Greeks made flat cheesecakes as long ago as 2000 BC by mixing fresh cheese with honey and flour and baking them on stone griddles—there’s some evidence that it was served at the early Olympic games (in the same region that the Goutis olive oil we have at the Deli is made). In medieval Europe, cheesecakes were made with a pastry crust. It began to appear in North American kitchens in the late 19th and early 20th centuries. American cream cheese was invented in 1872 in the town of Chester, New York, by one William Lawrence. By the end of the 19th century, cream cheese had gained great popularity. It became particularly popular in the Jewish immigrant community, served with bagels, of course, and integrated into delicious dishes like cheesecake!
How to enjoy OUR cheesecake
One hundred and fifty years later, we all get to enjoy that lovely culinary legacy. The Bakehouse’s Classic Cheesecake is marvelous when it’s cold, right out of the fridge, but I like it better still if I allow it (like all good cheese) to come to room temperature first. It’s a great match for fresh berries, or you can serve it topped with some of your favorite jam (like the Florida Panhandle jellies—read on!) or one of the many artisan honeys we have on hand. It’s also impressively good with freshly ground black pepper. In the spirit of finding beauty in trying times, I will say that even a single bite of this great cake does that for me!
You can get this incredible cheesecake at the Bakehouse, Deli, Roadhouse, and online at Mail Order.