So why is this called a cheesecake despite there being no cheese in it? The beloved American dessert New York Style Cheesecake has a gram cracker crust and contains cream cheese. This seems (and tastes) completely different. Our definition of what we call cheese has changed over the centuries though some remnants of it remains in our modern cuisine. Think head cheese and apple cheese. Now what about apple butter, a dish that doesn't contain any dairy yet calls itself butter. Ok this is getting complicated...That's because "cheese" can also be a type of texture, rather than a dish of fermented milk. This cheesecake is dense, rich and fatty making it, by 1800s standards, a cheese. Older cheesecakes did sometimes contain real dairy cheese, such as those of the ancient Romans and Greeks. The first known cheesecake was created in Greece in the 5th century BC. These early cheesecakes were sweetened with honey & ricotta. Gram crackers, which originated in the United States, were first commercial produced sometime in the 1880s. The first cream cheese based cheesecake originates from 1929 (New York, Arnold Reuben). Over the 20th century the two were combined to make the modern cheesecake that Americans prefer. One which is cream cheese based with a gram cracker crust. Rice Cheesecakes (Modern Domestic Cookery, 1828, New York) 0.5 cups of uncooked, washed rice 4 eggs, whisked Half a pound of butter, melted 1 cup of cream 0.75 cups of sugar 1 tsp of nutmeg (I used cinnamon instead) 1.5 oz of brandy (a shot glass's worth) OR ratafia 1 puff pastry In a pot combine 0.5 cups of rice with 1.5 cups of water. Bring to a boil then reduce to a low simmer and cook till the rice is very soft (in front of a fire in a cast iron pot this only takes 15 minutes but on a modern stovetop it can take 2x-3x as long!). In a mixing bowl whisk up your eggs then add the butter, cream, sugar, nutmeg and brandy. Whisk till well combined. Spoon in your cooked rice and mix well with a spoon. Lay a puff paste at the bottom of a dish. Even though the original reciept didn't mention pre-baking the crust I found afterwards that it really needed it. I recommend pre-baking your crust by laying it in your dish, putting down a layer of dried beans or some other weight and baking it at 400 degrees for 15 minutes. Then spoon your filling into the puff paste and bake for an additional hour at 350 degrees. When you remove it from the oven it will be a bit jiggly and this is completely normal. It will settle as it sits. Allow to cool for at least 3 hours before serving.
My Nonna "Italian grandmother" made this every year for her birthday because it was her favorite. We call it Rice pie 🥧 it looks exactly like hers. Great job 👏 ❤ & thanks for the memories.
To clarify on the subject of ratafia.... it is not for wimps. It was a ladies' drink popular in the Regency era, and was made with a quart of brandy, half a bottle of champagne, half a cup of gin, two cups of squashed cherries, two cups of blackberries, two peeled oranges, a handful of crushed almonds, cinnamon, nutmeg, cloves, and rosemary powder. Combine in a large jar, close it up and give it a thorough shake, then put it somewhere dark for three weeks, shaking once a week. Strain and bottle.
Justine, you dear woman. Ron is blessed to have you as wife. These short snippets showing the love and devotion you put into the historical dishes you prepare, and dedication to authenticity of them, is most, most admirable and commendable. Ron is a blessed and fortunate chap !!
I aprecciate the effort you put into these videos. I love watching both your channels for a relaxed, genuine and warm vibe. Best of luck with your new homestead as well!
Looks delicious! Like a rice pudding pie. As someone with a dairy allergy, this is perfect. I can use plant-based butter and cream. I can already taste how yummy it will be. Thanks, Justine!
This actually reminds me of a meal called "arroz con leche" translated, rice with milk. Rice, sugar, milk, cinnamon if you want lol Great video as always! Keep doing what you're doing. ❤
Girl, I also live in MO, so I know you have to be dying cooking over that fire. It's already 2 billion degrees without that. Thank you for sacrificing your sweat glands for our entertainment.
This looks similar to the Italian “Wheat Pie”which you can also use rice with but without the ricotta cheese! Looks delicious! Poor Justine - this heat is just unbearable! 🌼💜🦋 ~ Doreen
This is almost the same as the Swedish rice pudding recipe that has been passed down in my husband's family for generations. No pie crust or brandy in our recipe. It does call for nutmeg though. My daughter and I started adding cinnamon, cloves, and a very small amount of vanilla to the recipe in addition to the nutmeg. We make it for all the holiday gatherings.
Imagine being 8 months pregnant and having to bend over that hearth. Plus the garden needs weeding, clothes washing, wood chopped, household cleaning, preserves made for winter and child care of 4 other kids running amok.
It's pretty bad but so is working on the house. Ron and I are still building the barn. It's in the mid 90s everyday for the next 2 weeks 😵. But really it's the horrible humidity that makes it unbearable. The heat index today was 115 degrees because of the Missouri humidity.
@@LisaG442 I imagine things wouldn't have been clean to our standards. No way anyone could keep up to all that. It was pretty raw back then. I live in Ky,and I have heard women were called wild here cause that's how they looked. Hair unwashed,or combed,clothes tattered,patched and dirty,it's just really a wonder any lived if cabin living was their best. Many lived inside caves or rock houses,even hollow trees,right up to the 1900's.Towns were stinky and dirty because of outhouses and unwashed people and garbage,rats ran everywhere and so did disease. Many were burned at hearths,died in childbirth,poor things. Justine makes it all look nicer,but yeah that heat isn't for everyone. Many back in the day cooked in a pot outside in summer. Some had separate kitchens. We are blessed in many ways!!😊
Fantastic! This is nearly identical to a Dutch pie still sold today. They use vanilla extract instead of brandy and nutmeg all though those are often used in Dutch dishes. It's called rijstevlaai in Dutch.
Italians still do make rice pie,especially at Easter. Still use ricotta cheese too, eggs, sugar, cream or milk, vanilla and candied fruit. It is considered quite a treat food.
Oh I luv your videos, not just d butiful calmness & simplicity but entertaining & always so much to learn, can never ever get tired of watching dem, Tnq tons ❤lots of luv, Vireka 🇿🇦 watch frm South Africa
Y'all need to have a BAKE-OFF with Townsend!! You can make something that he can't pass up with rosewater and he can make something with nutmeg that you can't pass up! Would be so much fun!! C-H-A-L-L-E-N-G-E!! 😆
That looked more like a rice pudding pie. Any name, it looked good. I'd make it with the nutmeg, as I'm not a huge fan of cinnamon. It's such an overused spice. Love your channel!!
Start binging to catch up on your videos and what do I hear? Nutmeg slander! How dare you, madame! Kidding, of course. That cheesecake looks really good. Especially since my morning sickness won't let me eat anything. I'm enjoying living vicariously through your videos. XD
Ron and Justine, I wanted to let you all know that I hadn't seen a video from you all in over a year. I had been unsubscribed from both of your video channels. I subscribed again. I don't know what's going on with this but it was the same with Sassafras Creek. Congratulations on your recent marriage! I was really hoping you all would get married. I will never be the cook Justine is but it does inspire me for my own homestead. We've been on our land for 38 years and married for 40. We are in our 60s now and had to do a lot to rebuild after some serious termite damage but the changes we've made is making things so much better. I'd love to see your new house!
Custard Pie with Rice. I was actually anticipating a custard type pie with some homemade fresh farmers cheese stirred into the pie for the "cheese" component. It looks delicious, though, even if it's not what we modern day diners call cheesecake.
What sort of pastry is this? It looks very light and buttery. Great looking pie! I can't eat it myself, but I'll be making two snaller ones for friends who are recovering from illness 🙂
Sorry, I missed you when you were first on! I enjoyed watching you make this! It looks like a cheese cake, but I’m sure it tastes a bit more like rice pudding with a crust?! 😊
I feel the same way about nutmeg...except when I eat it i have a bad allergic reaction. I don't understand why they use it so much in these vintage recipes.
A custard tart with rice pudding 🤔 I was expecting it to be more of a curd tart which is a Yorkshire delicately, often made by my great aunt on their dairy farm.
Sounds and looks delicious! 😋 In the Netherlands this would be referred to as a rice pudding tart (rijstevlaai) and is quite popular in Germany and Belgium as well! It’s quite an old recipe so probably the origin of the recipe you found. 😃
Thank you, Mrs. Rayfield! That looks nothing like cheesecake but looks like quiche. Cannot wait to hear about it on the C & C. Be blessed and I'll see you and the Mr. in a moment! xoxo
I'm thinking that, where I come from we would nowadays call this a Rice Pudding. I love a good, rich Rice Pudding but don't make it often as it's not one of my partner's faves... I'm guessing, over the years that large amount of butter was gradually replaced with creamed cheese to become the cheesecake we know and love today? Thanks for sharing the original recipe from almost 200 years ago!
So why is this called a cheesecake despite there being no cheese in it? The beloved American dessert New York Style Cheesecake has a gram cracker crust and contains cream cheese. This seems (and tastes) completely different. Our definition of what we call cheese has changed over the centuries though some remnants of it remains in our modern cuisine. Think head cheese and apple cheese. Now what about apple butter, a dish that doesn't contain any dairy yet calls itself butter. Ok this is getting complicated...That's because "cheese" can also be a type of texture, rather than a dish of fermented milk. This cheesecake is dense, rich and fatty making it, by 1800s standards, a cheese. Older cheesecakes did sometimes contain real dairy cheese, such as those of the ancient Romans and Greeks. The first known cheesecake was created in Greece in the 5th century BC. These early cheesecakes were sweetened with honey & ricotta.
Gram crackers, which originated in the United States, were first commercial produced sometime in the 1880s. The first cream cheese based cheesecake originates from 1929 (New York, Arnold Reuben). Over the 20th century the two were combined to make the modern cheesecake that Americans prefer. One which is cream cheese based with a gram cracker crust.
Rice Cheesecakes (Modern Domestic Cookery, 1828, New York)
0.5 cups of uncooked, washed rice
4 eggs, whisked
Half a pound of butter, melted
1 cup of cream
0.75 cups of sugar
1 tsp of nutmeg (I used cinnamon instead)
1.5 oz of brandy (a shot glass's worth) OR ratafia
1 puff pastry
In a pot combine 0.5 cups of rice with 1.5 cups of water. Bring to a boil then reduce to a low simmer and cook till the rice is very soft (in front of a fire in a cast iron pot this only takes 15 minutes but on a modern stovetop it can take 2x-3x as long!). In a mixing bowl whisk up your eggs then add the butter, cream, sugar, nutmeg and brandy. Whisk till well combined. Spoon in your cooked rice and mix well with a spoon. Lay a puff paste at the bottom of a dish. Even though the original reciept didn't mention pre-baking the crust I found afterwards that it really needed it. I recommend pre-baking your crust by laying it in your dish, putting down a layer of dried beans or some other weight and baking it at 400 degrees for 15 minutes. Then spoon your filling into the puff paste and bake for an additional hour at 350 degrees. When you remove it from the oven it will be a bit jiggly and this is completely normal. It will settle as it sits. Allow to cool for at least 3 hours before serving.
Wow. That's really interesting.
My Nonna "Italian grandmother" made this every year for her birthday because it was her favorite. We call it Rice pie 🥧 it looks exactly like hers.
Great job 👏 ❤ & thanks for the memories.
To clarify on the subject of ratafia.... it is not for wimps. It was a ladies' drink popular in the Regency era, and was made with a quart of brandy, half a bottle of champagne, half a cup of gin, two cups of squashed cherries, two cups of blackberries, two peeled oranges, a handful of crushed almonds, cinnamon, nutmeg, cloves, and rosemary powder. Combine in a large jar, close it up and give it a thorough shake, then put it somewhere dark for three weeks, shaking once a week. Strain and bottle.
reminds me of rice pudding
@@diannegiles841 My thoughts too...rice pudding in a pie crust. I kept wondering, when does the cheese come in...?
Justine, you dear woman. Ron is blessed to have you as wife. These short snippets showing the love and devotion you put into the historical dishes you prepare, and dedication to authenticity of them, is most, most admirable and commendable. Ron is a blessed and fortunate chap !!
it's more like rice pudding
I aprecciate the effort you put into these videos. I love watching both your channels for a relaxed, genuine and warm vibe. Best of luck with your new homestead as well!
Jee whiz- he marries the pretty and gifted young lady AND he gets cheese cake too!
Some guys have all the luck
@@tomr3422 He brings me tea in bed every morning. I'm the lucky one. 😭
Looks delicious! Like a rice pudding pie. As someone with a dairy allergy, this is perfect. I can use plant-based butter and cream. I can already taste how yummy it will be. Thanks, Justine!
You are just what I needed today. Thank you for tirelessly cooking for us and being an inspiration. You guys rock!!
I love all these videos. It's like a journey back in time. It's really fascinating to watch and learn about how people lived so long ago.
I would think this "cake" is more like a rice pudding pie or custard pie, correct? I'm glad cream cheese and refrigeration came along...😊❤
That is rice pudding with a crust.
@@angiebuell6121 That's what I said too.
It is rice pudding in a crust. Yum!
I will have to try cheesecake this way! Me and my wife appreciate the showed that you all put out admire the dedication Rebecca and David Back.
This actually reminds me of a meal called "arroz con leche" translated, rice with milk. Rice, sugar, milk, cinnamon if you want lol
Great video as always! Keep doing what you're doing. ❤
👏👏💗💓💕❤️🔥💙
Girl, I also live in MO, so I know you have to be dying cooking over that fire. It's already 2 billion degrees without that. Thank you for sacrificing your sweat glands for our entertainment.
I'm functioning within an inch of loosing my life but at least we have this rice cheesecake lol. Thank you for watching!
*Wow really amazing video*
Wow that's more of a rice pudding pie...too bad it didn't call for raisins!
That's what I was thinking. I guess maybe the texture is cheese curd like?
Thank you for sharing your video. Really enjoyed it looked delicious.👍😊❤️
That looks interesting. Can't wait to see what you and Ron think about it on the Chew and Chat.
You're going to make Jon Townsend cry.
Going to have to go with Justine on this one. Never have liked nutmeg, either.
That was my immediate thought!
Lol no
This looks similar to the Italian “Wheat Pie”which you can also use rice with but without the ricotta cheese! Looks delicious! Poor Justine - this heat is just unbearable! 🌼💜🦋 ~ Doreen
What a beautiful-looking pie crust! It is a cooked rice pudding pie. Thanks Justine.
Like a baked rice pudding in a crust. 🙋
👌💝❤️💜💛💓💙
Nice cooking ❤ natural style
All of your videos are amazing. I’ve been binge watching trying to catch up the last two years because I just joined.
All it needs is 2 scoops of homade vanilla ice cream!
This looks delish for fall
Very beautiful recipe
These recopies from the 1800's used a lot of butter and that I love. Eggs, cream real butter sugar wonderful
❤️🩹♥️💕💓💚❤️💜
This is almost the same as the Swedish rice pudding recipe that has been passed down in my husband's family for generations. No pie crust or brandy in our recipe. It does call for nutmeg though. My daughter and I started adding cinnamon, cloves, and a very small amount of vanilla to the recipe in addition to the nutmeg. We make it for all the holiday gatherings.
Looks delicious! Great job!
Poor Justine is going to suffer heat stroke in this weather
Imagine being 8 months pregnant and having to bend over that hearth. Plus the garden needs weeding, clothes washing, wood chopped, household cleaning, preserves made for winter and child care of 4 other kids running amok.
It's pretty bad but so is working on the house. Ron and I are still building the barn. It's in the mid 90s everyday for the next 2 weeks 😵. But really it's the horrible humidity that makes it unbearable. The heat index today was 115 degrees because of the Missouri humidity.
How did they stay cool?😢
@@EarlyAmerican😮
@@LisaG442 I imagine things wouldn't have been clean to our standards. No way anyone could keep up to all that. It was pretty raw back then. I live in Ky,and I have heard women were called wild here cause that's how they looked. Hair unwashed,or combed,clothes tattered,patched and dirty,it's just really a wonder any lived if cabin living was their best. Many lived inside caves or rock houses,even hollow trees,right up to the 1900's.Towns were stinky and dirty because of outhouses and unwashed people and garbage,rats ran everywhere and so did disease. Many were burned at hearths,died in childbirth,poor things. Justine makes it all look nicer,but yeah that heat isn't for everyone. Many back in the day cooked in a pot outside in summer. Some had separate kitchens. We are blessed in many ways!!😊
To me, it looks more like a thicker rice pudding in a pie shell. It looks amazing, I can almost taste it!!
Well done. I hope you guys are having fun doing this.
My heart goes out to you sweetheart working in that heat. Makes me appreciate your content all the more and my AC.😊
Thanks for what you do ❤ I always have a smile when I see you post a new video ❤😊
Love watching you go thru the ways of long ago!!
I love seeing what you do with the extra food!
Fantastic! This is nearly identical to a Dutch pie still sold today. They use vanilla extract instead of brandy and nutmeg all though those are often used in Dutch dishes. It's called rijstevlaai in Dutch.
Italians still do make rice pie,especially at Easter. Still use ricotta cheese too, eggs, sugar, cream or milk, vanilla and candied fruit. It is considered quite a treat food.
Smiled at the 2x4s on the fire... very smooth cutting
You have spotted leftovers from our house build😂
Oh I luv your videos, not just d butiful calmness & simplicity but entertaining &
always so much to learn, can never ever get tired of watching dem, Tnq tons ❤lots of luv, Vireka 🇿🇦 watch frm South Africa
Y'all need to have a BAKE-OFF with Townsend!!
You can make something that he can't pass up with rosewater and he can make something with nutmeg that you can't pass up! Would be so much fun!! C-H-A-L-L-E-N-G-E!! 😆
😍💜💜💜
I love your videos and the sounds
This is baked arroz con leche lol 😄 It probably tastes really good 👍🏼
It's always fun watching you make these historic dishes, in this case a cheesecake and in this heat too. Justine your're the best. 🤗
I'm so jealous of what you two do. Thanks, it reminds me when I was a small boy growing up in the swamp.
That looked more like a rice pudding pie. Any name, it looked good. I'd make it with the nutmeg, as I'm not a huge fan of cinnamon. It's such an overused spice. Love your channel!!
This is eggnog with rice and butter! My mother always put nutmeg in eggnog,too.
Looks like bakewell pudding, but with rice instead of almonds x love watching from Derbyshire uk
Start binging to catch up on your videos and what do I hear? Nutmeg slander! How dare you, madame!
Kidding, of course. That cheesecake looks really good. Especially since my morning sickness won't let me eat anything. I'm enjoying living vicariously through your videos. XD
Ron and Justine, I wanted to let you all know that I hadn't seen a video from you all in over a year. I had been unsubscribed from both of your video channels. I subscribed again. I don't know what's going on with this but it was the same with Sassafras Creek. Congratulations on your recent marriage! I was really hoping you all would get married. I will never be the cook Justine is but it does inspire me for my own homestead. We've been on our land for 38 years and married for 40. We are in our 60s now and had to do a lot to rebuild after some serious termite damage but the changes we've made is making things so much better. I'd love to see your new house!
My grandmother use to make that samething when I was little, only she added raisins 😊❤
Custard Pie with Rice. I was actually anticipating a custard type pie with some homemade fresh farmers cheese stirred into the pie for the "cheese" component. It looks delicious, though, even if it's not what we modern day diners call cheesecake.
Hello Justine and Ron!
Hello Everyone!
Love from Southwestern Indiana ❤
We LOVE your channel and are so happy for you and Ron! You know you've hit the big time when we saw you in a meme online! ❤ It was so cute!
Reminds me of rice pudding with a crust.
Seems like a rice custard. So glad you saved yourselves the nutmeg!
This looks really good. Justine I admire your pie crust skills. I wish that I could make one half as good as your!
What sort of pastry is this? It looks very light and buttery. Great looking pie! I can't eat it myself, but I'll be making two snaller ones for friends who are recovering from illness 🙂
We need a 3 to 6 hr long video of just the fireplace for the Holidays coming up this year.
I know where you got that beautiful pitcher at 0:24. I got the blue one when we went down this year and I absolutely adore it!
Interesting cheesecake. Thanks Justine ❤❤
I love watching both channels Justine you sure know how to cook over a fire
This is rice pudding with a crust.. looked delicious 😊❤
Just subscribed.. and I must say I am simply blown away😊. Absolutely love your videos. Thank you so much for teaching us❤❤😊
Sorry, I missed you when you were first on! I enjoyed watching you make this! It looks like a cheese cake, but I’m sure it tastes a bit more like rice pudding with a crust?! 😊
Watching this while making waffles for my kids, soooooo relaxing!!!! ❤❤❤❤❤
cuisine is always wonderful. every dish always has a great historical story, origin and continuation. it's exciting to watch this video
That's pretty much my family's recipe for rice pudding minus the pie shell, brandy and half the butter itl... Plus we add a little vanilla
Really liked this blouse and color u wear in the video..u do seem so more merriment in cooking.. nice dish u prepared..
Reminds me of sugar cream pie except with rice
I feel the same way about nutmeg...except when I eat it i have a bad allergic reaction. I don't understand why they use it so much in these vintage recipes.
I want that cabin !!!!!!
Great vids! This recipe almost reminds me of a quiche?! Looks wonderful. Anyway, thank you for great content
Sounds like a buttermilk pie 🥧 and a rice🍚 pudding had a baby. 🤤 Yum
I love buttermilk pie!
Seems more like the medieval cheese pie receipts I’ve seen. 😊❤
This reminds me of a rice pudding in a pie crust. Still Yummy to me 🥰🥰🥰
This looks like a custard pie!
Very nice recipe
Best couple ever!! 😊
Justine, you are a wonderful cook. It's so relaxing watching you. You have a gift. Love you❤
I believe this qualifies as a custard with the eggs cream and sugar.
Looks interesting. Thank you for the recipe, Justine.
🙂💙💓💚❤️💜
I love cheese cake.... NY or French Style. Never saw a CC made with rice. But with you explanation, I understand
I love cheesecake! I’m curious to find out how it was back then. Thanks for sharing! ❤
Your videos are great, I really enjoy watching them❤❤
A custard tart with rice pudding 🤔
I was expecting it to be more of a curd tart which is a Yorkshire delicately, often made by my great aunt on their dairy farm.
Yum, a rice pudding pie!
😅😅😮😅well information good show 😅😅
Justine, you are so calm, I know you have to be burning up. Oh, and I like color of your dress it suits you very well.
Yeah, odd they would call that a Cheesecake...... More like a Rice Custard Pie.... Still looks delicious! Great job Chef Justine...
What a lovely dessert! Thanks- love your channel
👌👏💗💗💗💗💗
Sounds and looks delicious! 😋 In the Netherlands this would be referred to as a rice pudding tart (rijstevlaai) and is quite popular in Germany and Belgium as well! It’s quite an old recipe so probably the origin of the recipe you found. 😃
That looks like a traditional Dutch 'Limburgse rijstevlaai' 😅.
But for sure a beautiful and delicious looking pie. Love your outside oven 🔥🧡
Loved it as usual❤
Thank you, Mrs. Rayfield! That looks nothing like cheesecake but looks like quiche. Cannot wait to hear about it on the C & C. Be blessed and I'll see you and the Mr. in a moment! xoxo
That is a very interesting receipt.
I'm thinking that, where I come from we would nowadays call this a Rice Pudding. I love a good, rich Rice Pudding but don't make it often as it's not one of my partner's faves... I'm guessing, over the years that large amount of butter was gradually replaced with creamed cheese to become the cheesecake we know and love today? Thanks for sharing the original recipe from almost 200 years ago!
I'm Italian, we make this very recipe minus the butter, it's called Pastiera. It's typically made for Easter. I LOVE it.
Especially since there isn’t any cheese!! I bet it’s yummy
A rice cheesecake? I've never heard of it before, but I will try it, even though it doesn't have any cream cheese in it😅.
👏💗💜💛💓💜❤️💝
That’s really rice pudding (which I love) baked in a pie shell. Can’t wait to try it.