Of all the desserts in the world, cheesecake is one of the most admired. Cheesecake has a long history that dates back to ancient Greece about 4,000 years ago. The first cheesecake is believed to have been made on the Greek island of Samos, mainly to replenish the body's energy.

Historians have mentioned that high-energy cheesecakes were served to athletes during the first Olympic Games held in 776 BC. Soon, many Greek brides and grooms chose cheesecake as their wedding cake.

What kind of cheesecake is authentic? Pure cheesecake or fancy cheesecake? Actually, cheesecake has its own standards in different countries and regions. If you like cheesecake and desserts, then read on.

In the United States alone, there are so many different styles of cheesecake, with New York, Chicago, and Philadelphia being the representatives. Start with a New York-style cheesecake, which is characterized by a creamy texture that some call a "velvety texture" with plenty of heavy cream.

Sometimes sour cream or lemon zest is also used in cheesecake to neutralize the sweetness with the tartness. The Chicago-style cheesecake has by far the softest texture of any cheesecake in the United States, and it has a special pastry crust that is sweeter and more fluffy. Philly-style cheesecake is the tastiest for many Americans.

This cheesecake dates back to ancient Greece and has a very long history. Philly cheesecake uses Philly cheese for a firmer texture and richer flavor.

Swedish cheesecake is different from what many people think of as cheesecake, instead of using creamy dairy, it uses cottage cheese, more traditionally curdled whipped cream. So the Swiss cheesecake is thicker and tighter in texture, and it has no crackers or cookie crust in it. After the milk and cake are baked, rennet is added.

Japanese cheesecake is also known as cotton cheesecake because it is quite soft. The softness and lightness of cheesecake is due to the use of whipped egg whites, which are whipped to a puff pastry-like hardness, so that the baked cake is as fluffy as custard.

A lot of food in Japan is Americanized, and cotton cheesecake is also considered a testament to the American influence on Japan.

Dating back to Roman times, Italian Ricotta Cheesecake is a highly regarded dessert throughout Italy. Italian cheesecake is lighter than the American version, but not as good as the Japanese version, and the texture is somewhere in between.

Because ricotta cheese is not as moist as other dairy products, milk is usually added to keep the cheesecake from being too dry. Italian cheesecakes are light and delicate, sometimes with a hint of citrus, as lemons are often added to enhance the flavor. It's also sometimes called "Italian Ricotta Pie" because the cheesecake looks more like a pie.