Modern cheesecakes make wonderful desserts and if you enjoy jello recipes, you can even make a simple cheesecake recipe with a plain jello topping or with jello-topped fruit.
You can add anything you like to your homemade cheesecake recipes, including chocolate, marshmallows, nuts, fresh or canned fruit or anything else you have in your refrigerator or pantry. The following recipes however are a little more traditional and old-fashioned.
The first recipe gives you a taste of what cheesecake would have been like in Roman times. If you are having a toga party this is a wonderful dish to make for it. The second one is for a savory dish and it is a bit like a cheese and vegetable quiche but with a different texture. Both these recipes are easy to make and, if you like to make authentic international recipes, you will love them.
How To Make Ancient Roman Cheesecake
Preheat the oven to 425 degrees F. Pour a little water into an ovenproof bowl and put it in the oven. This will create steam, which helps your recipe to bake properly and stay moist on top without cracking.
Arrange fifteen fresh bay leaves over the bottom of a nine-inch springform pan. Beat three eggs, and then add eight ounces of ricotta, a teaspoon of grated orange zest, half a cup of honey and a teaspoon of lemon juice.
Sprinkle in half a cup of all-purpose flour and stir the mixture well. Pour this batter over the bay leaves. Bake it for about thirty five minutes or until it is slightly browned. Run a knife tip around the edge of the pan, and then release the springform pan. Invert the cheesecake on to a serving plate to serve.
How To Make Greek Savory Cheesecake
This recipe is great if you are looking for savory meal ideas. The combination of feta cheese, olives, vegetables, sour cream, breadcrumbs and more gives this dish a gourmet feel and it makes a change from other egg-based savory dishes.
Grease a nine-inch springform pan with two tablespoons of softened butter and preheat the oven to 375 degrees F. Toss quarter of a cup of breadcrumbs with quarter of a cup of grated parmesan, and then spread this mixture over the pan to make a crust. Beat a pound of cream cheese until it looks fluffy, and then add four eggs, a cup of sour cream and a cup of crumbled feta cheese.
Keep beating the mixture until it is very smooth, then fold in a chopped red bell pepper, a handful of chopped olives, a couple of tablespoons of chopped fresh basil and some pressed garlic cloves. Pour half of this mixture into the pan. Drain a fourteen ounce can of artichoke hearts and chop them. Stir them into the other half of the egg mixture and pour this into the pan.
Bake it for about forty-five minutes or until it is golden brown. Let this colorful confection cool to room temperature, then decorate it with some more chopped black olives, crumbled feta and chopped red bell pepper.
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