Cinnamon, Blueberry, Cream, Graham Cracker, Vanilla
In 5th century BC, the Greeks made the earliest known rudimentary cheesecake named "plakous," meaning flat mass. It consisted of patties of fresh cheese pounded smooth with flour and honey, cooked on an earthenware griddle. The cheesecake remerged in tart form, circa 1390. The first English cookbook, The Forme of Cury, compiled by cooks for King Richard II included "Tart de Bry" (derived from Old Norman meaning pounded). The tart was made with ruayn (a semi-soft autumn cow's cheese), egg yolks, and ground ginger. For the next five centuries, almost every English cookbook contained at least one cheesecake recipe. Eventually making its way to the Colonies, Martha Washington included three cheesecake recipes in herBooke of Cookery circa 1625. Martha used slip-goat cheese, rosewater, spices, and currants in her recipes. By 1875, cream cheese made its appearance but wasn't used in cheesecake until circa 1930, when it became all the rage in New York City.
Net weight 14 ounces / 90+ total burn hours / soy blend wax / phthalate free