First, if you can get over the NYT's pay-wall read food writer Ed Levine's round-up from April 2004. He sampled 30 New York cheesecakes and picked his favorites. That has to be some good... More
First, if you can get over the NYT's pay-wall read food writer Ed Levine's round-up from April 2004. He sampled 30 New York cheesecakes and picked his favorites. That has to be some good information
OK...here are my thoughts.
I am not a huge dessert eater, but I never pass up the opportunity to experience the best of class, of any class. So when my foodie friends in New York say, "You've got to try this WHATEVER," I do. Such was the case during a spin through the Fairway Market when my girlfriend spied Mitchel London Cheesecakes.
Mitchel London was Ed Koch's personal chef who left the reservation to go solo. He has two retail stores, one near Port Authority Bus Terminal and one in the east 60s (see above). But enough about him, what about the cheesecake?
It is a graham cracker crusted affair with a cooling sour cream topping. And you can taste the cheese! While some may go in for the "too-big-to-get-your-fork-in-your-mouth" version, I prefer this classy confection.
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