Arnold Reuben, the owner of the legendary Turf Restaurant in New York City, claimed that his family developed the first cream-cheese cake recipe. The other bakeries usually relied on cottage cheese. According to legend, he was served a cheese pie at a private event, and he fell in love with the dessert. Using his hostess recipe and a pie she made, he started developing his own recipe. Reuben soon began to serve his new recipe in his Turf Restaurant. His cheesecake quickly became very popular with the people who frequented Reuben’s Broadway restaurant.
Cheesecake is one of the most popular desserts all around the world. There are so many variations of this creamy dessert. What makes the most significant difference among them is baking. New York Cheesecake is typically baked dessert, rich, creamy and dense. I was planning to make it for months or better say – years, but it seemed like a lot of work (so not true!). Somehow I always ended up making my good-old No-Bake Cheesecake. After going through some recipes, looking for some keto-friendly variations, I finally created my own.
I have tried this cheesecake with some walnuts and sugarfree maple syrup on top. Another option is blueberry (or mixed berries) sauce. My favorite so far is the blueberry New York cheesecake for one. It is the perfect match of sweet and sour-ish. When I make the sauce, I do not add any sweetener, merely cook the berries an let them cool.