Benefits of Cream Cheesecake
- Low in Lactose
- Provides Antioxidants
- High in Vitamin A
- Supports Gut Health
- Versatile and Delicious
Most frequently, a product with a cream cheese base comes to mind when Americans think of cheesecake today. American dairyman William Lawrence of Chester, New York, accidentally discovered a method of making cream cheese in 1872 while attempting to replicate a French cheese known as Neufchâtel.
Lawrence, who produced the cream cheese, started selling it in foil wrappers in 1880 through the South Edmiston, New York-based Empire Cheese Company. Philadelphia Brand Cream Cheese, the more well-known name Lawrence gave to his “not Neufchâtel,” may be a better name to remember it by.
The Philadelphia trademark was acquired along with Lawrence’s company in 1903 by the Phoenix Cheese Company. The Kraft Cheese Company purchased the brand in 1928. John L. The development of pasteurized Philadelphia Brand cream cheese, currently the most widely used cheese for making cheesecakes, began with Kraft’s invention of pasteurized cheese in 1912. Philadelphia Cream Cheese is currently owned and produced by Kraft Foods.
