Cheesecake on your mind? Read these fun facts of your favorite dessert

There's a little surprise for you at the end. So don't stop. Keep reading :)

Originated in Greece!

Yes, you heard it right. Cheesecake is believed to be originated in the Greek island of Samos as early as 2,000 BC. However, Roman politician Marcus Cato is credited for the oldest existing written recipe in the first century B.C.

It's a PIE

No points for guessing this one. It's been long debated whether cheesecake is really a cake or a pie? And at least the American-style cheesecake that we are aware of, and is in love with, is actually a PIE. Just so you know, the American style cheesecake is a baked cheese custard pie with a crust. The trick is to bake the pie after pouring the custard on the crust.

6900 Pounds

That's the weight of the largest cheesecake made till today. It was 90.25 inches in diameter, nearly 31 inches deep with 24,533 serving. Philadelphia Cream Cheese created this sumptuous weighty dessert at the ninth annual Cream Cheese Festival of Lowville, N.Y.

The Most Expensive Cheesecake is..

Raffaele Ronca’s $5,000 cheesecake slice is the most expensive cheesecake in the world. Have you eaten it yet? Let us know in the comment section below. Also, will you ever eat a $5000 cheesecake? Well, those who have says, "it's a slice of heaven." It contains cheese from water buffalo, 200-year-old cognac, and white truffles from Alba, Italy. The crust is made from biscotti and the chef’s own chocolate and hazelnut spread.

Cheesecake KIT KAT

This exists, and you can buy it on Amazon.

Now comes the surprise.

Recipe of Ginger Crust Cheesecake by Sunset Grown.

Ingredients

Ginger Crust 3/4 c graham cracker crumbs 3/4 c crumbled gingersnap cookies 1 tsp grated fresh ginger 3 tbsp melted unsalted butter 3 tbsp granulated sugar 1/4 tsp kosher salt

Filling 5 x 250g packages cream cheese, room temperature 1 c granulated sugar 4 large eggs 1 c sour cream 1 tsp lemon juice 2 tsp vanilla extract Garnish Basil sugar Fresh WOW™ berries Basil Sugar 1/4 c fresh basil leaves 1/2 c granulated sugar

Directions

Preheat oven to 350 F. Position rack in centre of oven. In a medium bowl, combine all crust ingredients. Press mixture evenly into the bottom of the 9-inch springform pan. Bake until crust lightly browns, about 10 minutes. Cool to room temperature. Wrap bottom and sides of springform pan with aluminium foil. Place into a roasting pan and set aside. In a stand mixer with the paddle attachment on medium speed, beat cream cheese and sugar. Add eggs, one at a time. Add sour cream, lemon juice, and vanilla. Beat until smooth. Scrape downsides of the bowl throughout the process and beat until filling is velvety smooth.

Pour filling onto crust and place roasting pan in the oven. Carefully pour hot water into roasting pan until about halfway up the sides of the springform pan. Bake until top of cake sets but centre still jiggles slightly when touched, about 1 hour. Remove springform pan from the water bath, discard foil and cool to room temperature. Refrigerate cake until completely chilled, about 3 hours. Run a paring knife along sides of the cake to separate it from the pan, then unlatch and remove pan.

Transfer cheesecake to a serving platter.