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smitten kitchen | new york cheesecake

new york cheesecake

New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes.

(No, the other kind, silly.)

How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Most cheesecakes — like my Bourbon Pumpkin, Cappuccino Fudge, Key Lime and a Brownie Mosaic riff — use 3 bricks of cream cheese; this uses 5. Most cheesecakes are cut or lightened with sour cream; not here, where firm and intense is the goal. Often they’re scented with a bit of lemon; nobody knows why, only that it tastes good. And finally, they’re often topped with gooey heaps of fruit that will, without fail, not taste as good as their pretty-pretty picture. Why? Because, in most cases, they’re actually canned pie filling.