Cheesecake even for lunch
Already 10 years ago, when I was living in New York, I received visitors from Quebec during “restaurant week”. A week where the most “fancy” restaurants in the area offer super interesting menus for a fraction of the usual price. So we go to the most classic and very chic steak house (I forgot the name, shame on me!).
For dessert, I obviously take a cheesecake (I'm in New York anyway!). I then receive this little slice of cake, which seems totally tasteless to me. Small disappointment, I have the impression of a cheesecake from an American food chain… It will surely not be very good! In fact, I even convince myself that my no-bake cheesecake is better.
I then take my first bite… and magic! This is the best cheesecake I've had in my life. Absolutely delectable. In its simplicity, this cake tasted like heaven. No need for fluff. I love being upset by trivial things!
I didn't get their recipe, but this cheesecake recipe that I like to make on occasion, either when I'm having a party, or when I'm craving for cheesecake and don't want to “breaking the bicyle”, fully satisfies me! I even eat it in bed for lunch the next day (shame on me #2).
By the way, cheesecake is super popular all over the world. And he would not come from New York, but from Greece!! Either way, whether it's Japanese (the Japanese have their very special version), Basque, Mexican or Russian, we agree that it's always good!
Here I am with one of my favorite cheesecakes, the one from Leopold Café in Mumbai, India!
For 8 servings
Personally, I like to do it in a verrine, very simple and fun! But if not, make a classic version in a cake or pie pan.
- 1 1/4 cups of cookie crumbs (take your cookies lying around in the cupboard!… Graham, Social tea, Bobolink, whatever and grind them into a coarse powder)
- 1/4 cup brown sugar
- 1/4 cup melted butter
Preheat the oven to 180C or 350F.
In a bowl, combine the ingredients. Spread on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes until the crumble becomes a little golden and crispier.
- About 500g cream cheese
- Juice of 2 lemons
- 1 can of sweetened condensed milk
When I have leftover whipped cream, mascarpone or ricotta to go through, I add some to the mixture, adjusting the sugar and acidity as needed.
Leave the cheese at room temperature so that it is easy to cream. Whisk well and add the ingredients. Mix well.
Take fruit to taste! Super good with fresh strawberries, fresh berries, or caramelized mango or pineapple. But since I didn't have any here, I took some frozen berries, let them thaw, put some maple syrup, crushed them a little... and presto, it was ready!
In your glasses, make layers of crumble, cheese mixture and fruit...