Cheesecake is a Pie—the Pie, Really

Even before the advent of New York cheesecake as we know it, the American colonies had a tradition of cheesecake that came directly from the English. In fact, Martha Washington’s Booke of Cookery, which she inherited upon marrying her first husband, had not one but three cheesecake recipes, as well as a recipe for a crustless cheesecake called Curd Pudding. These cakes were made with cheese curds and were flavored with rosewater and spices. Later, Italians brought with them light and airy ricotta cake. But the New York cheesecake we all know and love is made with cream cheese.