Today in Food History – May 26th

MAY 26 – Today in Food History
– National Blueberry Cheesecake Day

What could be better than combining luscious blueberries and cheesecake? Well, it could be combining cheesecake with any delectable fruit – but today we celebrate the blueberry version.

According to several sources, it is believed that cheesecake originated in Ancient Greece where it was served to athletes during the Olympic Games in 776 B.C.

Although cheesecake may present itself with two styles – baked and unbaked, I personally prefer the baked variety!

The types of cheese used in the cheesecake often depends on where it is made. In the United States, among the varied regions and cultural differences, most American cheesecakes are often made with cream cheese whereas Italian cheesecakes are made with ricotta or mascarpone. German and Polish cheesecake recipes are made with quark cheese, and fall in the unbaked style. Other cultures with a version of cheesecake are found in the United Kingdom, Ireland, France, Sweden, Greece, Australia, New Zealand, Brazil, Argentina, and Asia

The filling for blueberry cheesecake can be made using fresh blueberries or a store-bought blueberry filling.

Health benefits of blueberries include:

  • Blueberries are among the highest anti-oxidant value fruits
  • Blueberry is very low in calories. 100 g fresh berries provide only 57 calories. However they contain health benefiting soluble dietary fiber, minerals, vitamins and pigment anti-oxidants that contribute immensely for optimum health and wellness.
  • More studies give blueberries a boost in importance for overall and preventative health.

Uses for blueberries:

  • Can be used in smoothies, cereal, yogurt, sorbets, salads, main entrees, appetizers, snacks and desserts, including baked items.
  • Blueberries are now available in the dried form; delicious for snacking and baking; as well as fresh, frozen and canned versions.

Now, doesn’t that make you feel better about enjoying 1 or 2 slices of Blueberry Cheesecake today!!?? Go out and enjoy!!

Easy recipe for Lemon Blueberry Cheesecake Bars 
can be found in the Kitchen Love

Image Credit
© rgb for “On Dragonfly Wings with Buttercup Tea”, 2011

About becca givens

Becca is an artist, poet, and animal communicator. She delights in cooking, nurturing, and sharing a rich spiritual life with others on the Path.
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6 Responses to Today in Food History – May 26th

  1. Oh, this does look delicious, and with all of those health benefits, I think I need to go grab some 😀 😉 xx


  2. souldipper says:

    Looks delicious, Becca! Blueberries are a staple in my home. Mainly, I use them, frozen, in my fruit smoothies along with mango tofu.


  3. Awwww. This sounds too good and I’m lactose intolerant. Meanie!


    • Becca Givens says:

      Ahhh, Victoria, I am sorry — there are a number of lactose-free items out now … I am sure some variations could be made! 🙂 At least you could enjoy the blueberries!!! 😀


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