Cheesecakes are one of those timeless desserts that, because of their creamy texture and purely luxurious taste, are loved across cultures and continents.

Be it baked or no-bake, classic, or with berries on top, the ideas behind cheesecakes are endless.

Let's begin telling the story, the ingredients, and secrets that help someone make such a deserting wonder.

1. A Little History of Cheesecake

Cheesecake originates from the Greeks and was even served to athletes in 776 BC during the first Olympic Games. Later, it arrived in Rome and, with recipes, was refined and spread throughout the rest of Europe. The cream cheese came out in New York in 1872, which allowed the rich New York-style cheesecake to become well known.

2. Ingredients Required

The ingredients that go into the making of cheesecake are rather simple, yet it can be one of the most flavorful desserts. Here is the most general list of things you would need to get:

Cream Cheese: The star of the show, provides the smooth, rich base.

Sugar: Sweetens it and balances out the sourness of the cream cheese.

Eggs: Needed for the baked versions, providing it with structure and a custard-like texture.

Sour Cream or Heavy Cream: Adds smoothness and richness, enhancing the taste.

Crust: The crust is prepared with crushed graham crackers, cookies, or even a sponge cake layer.

3. Types of Cheesecakes

New York-Style: Famous for its dense and creamy texture, New York-style cheesecake prepares heavy cream and uses extra egg yolks for richness. A slight tartness of lemon balances the sweetness perfectly.

Japanese or "Cotton" Cheesecake: Light, fluffy, even soufflé-like, it achieves this lightness through folding whipped egg whites into the batter.

No-Bake Cheesecake: Obviously great during the hot seasons, no-bake cheesecake requires no baking; setting relies on gelatin. It is often lighter and may be chilled in the fridge until firm.

4. How to Make a Classic New York-Style Cheesecake

1. Prep Crust: Crushed graham cracker crust mixed with melted butter pressed into the bottom of a spring form pan.

2.Prep Filling: Cream cheese, sugar, eggs and heavy cream combined until smooth. Pour over crust.

3. Bake and Chill: Bake in a water bath at low temperature so cheesecake will not crack. Cool completely, then chill for several hours.

5. Healthy Cheesecake Hints

While rich, there are ways to make cheesecake a tad healthier:

One can replace a little cream cheese with Greek yogurt to pack in some serious protein and lighter texture into the cheesecake.

Use low-fat cream cheese. Though not quite creamy, it cuts down fat.

How About You, Lyykers?

Lyykers, any cheesecakes you have made? Special toppings you like or maybe some kind of twist on the classic? Share your cheesecake adventures below!