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In The Deipnosophistae, a second century BC cookbook written by Athenaeus of Naucratis, we find many references to [cheesecakes] … cheesecakes made of cheese and cheesecakes made of everything but cheese, cheesecakes boiled in oil and dipped in honey, cheesecakes devoted to Olympian goddesses surrounded with figures of lighted torches, and wedding cheesecakes baked over an open fire and drenched with honey…

Artemis P. Simopoulos

Furthering our culinary tour of Antiquity with the Deipnosophists as our guides, it turns out something modern was mentioned by all of the diners at the Banquet of the Learned: cheesecake. It’s no wonder how this combination of sweetness, cream cheese and eggs got to be so popular. Aresty writes, “The poor man probably hungered most for cheesecake.” The topic has been discussed time and again–everything from history and recipes to blogs and birthdays.

And at long last, after patiently waiting and researching and the making of cheese, I present The Deipnosophists’ Almond Cheesecake! The following recipe was mostly adapted from the New York Honey Cheesecake on the National Honey Board’s website. You can also find the exact methodology I used there.


4 pkgs (8 oz) cream cheese, room temperature (and if you’re one of the cool geeky kids, you’ve made some yourself…)
3/4 cup honey
1/4 cup flour
5 eggs
1/3 cup heavy cream
1 Tbsp lemon zest, grated
1 tsp vanilla

For the topping:

1/4 cup roughly chopped whole almonds
1 teaspoon of cinnamon
1/2 teaspoon of fresh grated nutmeg

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