An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece.[2] The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—plakountopoiikon suggramma).[3][4] Cato the Elder's De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta.[5] Of the two, placenta is most like most modern cheesecakes, having a crust that is separately prepared and baked.[6] It is important to note that though these early forms are called cheese cakes, they differed greatly in taste and consistency from the cheesecake that we know today.Modern cheesecake was developed in 1872, William Lawrence, from Chester, New York, while looking for a way to recreate the soft, French cheese Neufchâtel, accidentally came up with a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.[7] In 1912, James Kraft developed a form of pasteurized cream cheese
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