Salted caramel and chocolate baked cheesecake

I remember that, as a child that cheese desserts were not among my favorites. And, now I’m wondering if the reason for what I think that cheesecake is one of the most delicious desserts, despite the lower preparation complexity is because my tastes changed over time or because cheesecake, and not just any cheesecake but Salted caramel and chocolate baked cheesecake is just an extra creamy cake.

When I say cheesecake, I say baked cheesecake! I tried both versions and undoubtedly I’ll remain a fan of baked cheesecake, even if the preparation time is longer. I chose to make a cheesecake assorted to this season colors, with a soft caramel flavour complemented by the intense dark chocolate taste.

Probably like many others, I consider cheesecake to be a representative American cake. But did you know that this dessert dates back to the times of ancient Greece? In ancient Greece, the cheesecake was prepared as the wedding cake or was served to athletes, being considered a rich source of energy. Far away from the many recipes of the present, in those times it were used simple ingredients such as flour, honey and cheese. The Romans completed the recipe with eggs and batter and have called this cake “libuma”.

Later, reached in European countries, the recipe took culinary influences of each country. It was only in the 18th century that the recipe was beginning to resemble with what we know today as American cheesecake. The Americans where the ones who added cream cheese, this being discovered accidentally by a farmer while he was processing cheese. Three years later, this cream cheese began to be packaged under the Philadelphia Cream Cheese brand.

Now that I’ve shared with you a little of the history of cheesecake, I leave you to enjoy the Salted caramel and chocolate baked cheesecake recipe tested by me, recipe that you find here.