I have never met a cheesecake I didn’t like, but the occasions I allow myself to indulge are few and far between. I mean, have you ever checked out the calories and *gasp* sugar in a typical slice of cheesecake? I think this is where the phrase “a moment on the lips, a lifetime on the hips” was actually coined.

The first mention of cheesecake comes from the first Olympic Games held in 776 BC when it was served to the athletes. Later, cheesecake was a popular wedding cake for Greek brides and grooms. It was also Greek a custom for a bride to bake and serve cheesecakes to her new husband’s circle as a gesture of friendliness. These cakes eventually paved the way for the wedding cake tradition we continue today.

Classic cheesecake is creamy, silky, and smooth and typically made with a graham cracker crust. I opted for a lighter and healthier almond flour crust and, to be honest, I think it held up very well. My protein cheesecake recipe, despite using healthier options, is still just as dense as a New York cheesecake, boasts equal richness, and is just as special. It’s thick, it’s velvety, and if I may say so myself, it is decadent.