Many famous chefs will tell you - food is sensuous!

That being the case, then cheesecake is off the charts. People simply seem to have a love affair with this desirable dessert, yet try to resist the temptation of making the dish themselves. Actually, cheesecake is one of the simplest of desserts to both create and indulge in. In truth, it has been tantalizing people for centuries.

Hints: - Modifying recipes - Just Do It! Try adding in liquors like Chambord or Kahlua, for example, to give a unique flavor. Also try using dark or light brown sugar instead of granulated sugar. Experiment, have fun and don't be afraid to make adjustments to fit your specific taste. - Eggs are used in cheesecake to absorb its water/high moisture content. As the egg yolks and whites harden while baking, they give the cheesecake its body and texture. However, avoid over-beating your eggs when adding them as to help prevent cracking. - To also help prevent cracking, run a knife along the entire edge of the pan once you remove it from the oven. This lets the cheesecake pull away easily when cooling. - Cooling - let the cheesecake cool uncovered, at room temperature, for at least 20 minutes. Cover with plastic wrap and refrigerate for at least 8-12 hours (preferably 24 hours) before removing from the springform pan and slicing. - Slice your cheesecake with a very thin, sharp knife that has been heated with hot water. You can also use dental floss to slice the cheesecake, but be sure to remove the floss by pulling it out horizontally from the bottom, do not bring it back through the slice you just made. Also, avoid using flavored or colored floss.

According to food historians, soft fresh country cheeses, like cream cheese, cottage cheese, ricotta, farmer's cheese, and Neufchatel were probably the first cheeses known to man. Ancient Romans and Greeks incorporated soft cheeses into their diets nearly 3,000 years ago. The Greeks essentially considered cheese an appropriate food for the athletes competing in the Olympic games. Most of their Olympian athlete's diet consisted of various forms of cheese. In fact, the Greeks were so fond of cheese that they often rewarded their children with the food in the same manner we today may reward ours with candy.

The Romans spread cheesecake from Greece to across Europe. Creamier cheeses were then produced and perfected by European countries, most notable France. Medieval cookery books even contained several recipes, which included both savory and sweet soft cheeses. Centuries later, cheese makers immigrated to the United States and brought their recipes and craft with them.

The birth of cream cheese itself dates back to the late nineteenth century. The invention of this new rich cheese was developed by the Empire Cheese Company and eventually became known as what we today know as, Philadelphia Cream Cheese. The name "Philadelphia" was introduced to the product in an effort to give it the prestige and quality recognition carried with the Philadelphia name, as the city has a long tradition and noble reputation for its high-quality dairy products. Cream cheese is now the most popular used for making cheesecake to date.

New York - Why do they get the credit?

"New York Style" cheesecake became famous in the early 1920's when it was featured in many popular Jewish delicatessens. As you can imagine, the exquisite dessert began to grow in popularity, as did the name recognition. Some have been known to preach that a cheesecake really isn't a cheesecake, unless it's a cheesecake from New York - nonsense! You now know of its traveled history, so there is no need to give New Yorkers sole credit for such a worldly and cultured dessert. The only claim they have is that they enjoy it just as much as everyone else!

Almost everyone has been tempted by cheesecake and almost all have succumbed to its flavorful flirtations. Many indulgers have told us that our Pittsburgh Cheesecake is their favorite! After one savory piece touches your mouth, we are sure the farthest thing from your mind will be, what we say, is a forgivable jaunt with New York. Enjoy!

"Pittsburgh" Cheesecake

The following recipe is for a traditional cheesecake that tastes absolutely fantastic. It is pictured on the opposing page covered with chocolate glaze, chocolate leaves (made from a mold) and topped with Driscoll Raspberries.

Ingredients:
Graham Cracker Crumbs 1 oz.
Cream Cheese 1 lb. 8 oz.
Sugar 12 oz.
Frozen Whole Eggs 9 oz.
Vanilla 1 tsp.
Lemon Juice (Fresh) 1 tsp.
Sour Cream 1 lb.

Prepare Pan:
1. Spread butter on the inside of a 9" springform pan.
2. Spread Graham Cracker Crumbs on the well-buttered pan.
3. Shake out excess crumbs and place in refrigerator until ready to bake.

Prepare Batter:
1. Mix cream cheese on medium speed in mixer until soft: approximately 5 minutes.
2. Add sugar gradually and cream well: approximately 5 minutes.
3. Add eggs very slowly on low speed. Scrape the bowl with a spatula once all eggs are incorporated to insure they are mixed in thoroughly. Continue mixing the batter on medium speed for 30 minutes.
4. Add vanilla and lemon juice and mix for 30 seconds.
5. Reduce mixer speed to low and add in sour cream. Mix thoroughly: approximately 1 minute.

To Bake:
1. Pour batter evenly into the prepared springform pan.
2. Place the springform pan with batter into a hot water bath: a utility pan containing hot water. Be careful not to put too much water in the pan, as you do not want any water to get into your batter or spill over into your oven.
3. Bake at 350° in a conventional oven or at 300° in a convection oven: approximately 1-1/2 hours.
4. After approximate baking time, test the batter by inserting a toothpick in the center of the pan. If the toothpick comes out "clean," or without batter sticking to it, then the cheesecake ready. If in doubt, bake another 10 minutes and then test again.
5. Carefully remove the springform pan from hot water bath. Let it cool, keeping it still on a rack for about 20 minutes.
6. Cover with plastic wrap and refrigerate overnight - for best results, wait at least 24 hours before serving.

For Service:
1. Carefully remove cheesecake from springform pan after refrigerating over night.
2. Use a shape knife heated with warm water, then dried, to slice your cheesecake.
3. Garnish with your favorite fruit or serve topped off with your favorite sauce.
4. Top with a small dollop of fresh whipped cream, if desired.\