January 7, 2026

17th-Century Cheesecake

The History of Gâteau au Fromage: A 17th-Century French Cheesecake

Long before modern cream cheese or sugar-heavy desserts existed, France had its own tradition of baked cheese cakes known broadly as gâteaux au fromage. These early cheesecakes were most commonly made in rural regions and monasteries during the 16th and 17th centuries, using fresh cheeses such as fromage blanc, faisselle, or early forms of cottage cheese. These cheeses were byproducts of daily milk processing and were widely available even in winter months, when preserved dairy was often more reliable than fresh produce. Contemporary French household manuscripts and early cookbooks, including François Pierre de La Varenne’s Le Cuisinier François (1651), document baked cheese preparations bound with eggs and lightly sweetened with honey or minimal sugar, reflecting both availability and cost.

Unlike modern cheesecake, these early versions were not intended to be indulgent desserts. They were nutrient-dense dairy cakes, eaten as part of a meal or during fasting periods when meat was restricted but dairy and eggs were permitted. Eggs served as the primary binding agent, while honey was used sparingly due to its value and labor-intensive production. Butter or cream were added when available, particularly in winter, to increase satiety and caloric density. These cakes were typically baked until just set, resulting in a texture closer to custard or soufflé than the dense cheesecakes familiar today. Importantly, flour was often absent or minimal in many regional versions, especially when the cheese itself provided structure.

Cottage cheese–style curds were especially common in colder months. Milk could be curdled quickly, drained, and consumed fresh without long aging, making it practical during winter when time, fuel, and storage were limited. Historical records show that French households valued such dishes for their digestibility, warmth, and ability to sustain labor during cold seasons. While noble households enjoyed more refined versions baked in molds, peasant families prepared simpler forms using basic cookware. What united both was reliance on dairy, eggs, and gentle sweetness—ingredients that aligned with seasonal rhythms rather than excess.

This modern recreation stays true to the historical framework of a 17th-century French gâteau au fromage while using accessible ingredients today. It contains no flour, no refined sugar, and no modern thickeners, relying instead on eggs and dairy exactly as documented. The result is a sliceable, lightly sweet cheesecake that reflects how Europeans historically ate dairy in winter—not as a treat divorced from nourishment, but as a central, sustaining food.

What You Will Need to Make a 17th-Century Cheesecake:

Cottage cheese
Heavy cream
Eggs
Raw honey
Sea salt
Lemon zest
Vanilla extract

Equipment:

Mixing bowl
Whisk
9″ Spring form pan
Parchment paper
Measuring cups and spoons

Substitutions:

You can substitute 1 cup of cottage cheese with Greek yogurt.

Carnivore Cheesecake Option:

To make this fully carnivore omit the honey, lemon zest, and vanilla extract. This will produce a cheesecake that is more savory on the pallet.

17th Century Cheesecake

Recipe by Jessica CatalanoCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

2 cups full-fat cottage cheese
1/2 cup heavy whipping cream
6 large eggs
6 tablespoons raw honey
¼ teaspoon fine sea salt
Zest of 1 lemon
Splash of vanilla extract

Directions

Preheat oven to 350 degrees. Line a 9″ spring form pan with parchment paper.
In a large bowl, mash 1 cup of cottage cheese with a spoon or pestle until mostly smooth, mimicking the hand-mashed cheeses used historically. If you don’t want to do this and want to save time – blend 1 cup of cottage cheese and leave the other cup unblended. For an even smoother consistency, use 1 cup cottage cheese and 1 cup of Greek yogurt instead.
In a mixing bowl add the eggs one at a time, mixing gently after each addition. Whip in the honey, cream, lemon zest, vanilla, and salt. Then whip in the cottage cheese until fully combined. The batter will be loose but cohesive.
Pour the mixture into the prepared dish and smooth the top lightly. Bake for 60 minutes, or until the center is just set and the top is lightly golden. The cheesecake should jiggle slightly but not be liquid.
Remove from the oven and allow to cool completely on the stove. Once cooled put into the fridge overnight to set. The texture will firm as it cools, similar to historical custard-based cheese cakes.
Serve as is for an animal-based treat! Or add pie cherries on top!

FAQs

Do I have to let the cheesecake set?
Yes! All cheesecakes, even full sugar ones, need to set at least 4 hours. But overnight is ideal.

Do I have to blend the cottage cheese?
I recommend blending 1 cup of cottage cheese or using 1 cup of Greek yogurt. This helps the texture of the cheesecake become closer to what it was in the 17th century when you pair it with another full cup of cottage cheese with curds intact.

How to store 17th Century Cheesecake?
It is recommended to store the cheesecake in a covered glass container in the refrigerator once it has set.

How Long Does It Last?
The 17th century cheesecake won’t last long in a house full of people who love cheesecake. However, it will last for 4 days in the fridge for maximum freshness! You can also freeze for up to a month in the freezer. Anything after a month, and the texture of the cheesecake will change.