The World’s Best Cheesecake
Say ahhhhhhh….. !
The best cheesecake in the world is at: __________________
Hold on. I’ll fill in the blank in just a moment.
But first, my review: Fluffy. Light. Velvety. Smooth. Those are just a few of the many adjectives used to describe this wonderful traditional NY-style cheesecake. No matter what you think of the restaurant, the other menu items, or the notion of return for your money, this cheesecake is consistently and deliciously wonderful, and I’ve enjoyed it enough to know having sampled the endgame delicacy perhaps 50-60 times.
Let me get into more detail. I HATE desserts that are way too sweet. That includes most things served, nowadays. We’re addicted to sugar. Flunky chefs and corporate chains use heavy sugar to mask cheap ingredients and lousy preparation techniques. Think of Krispy Kreme. Shit donuts. The most overrated cheesecake served in America is — surprise! — Cheesecake Factory, not exactly the spot you’d expect. What garbage. Think of pouring corn syrup and sugar into an atomic car cruncher and plunking the block onto a sticky crust. Cheesecake Factory cheesecake is HORRIBLE.
The secret to this dessert is a wonderful quality, preparation, classy mix of flavors, and authenticity. REAL whipped cream. Not the fake spray. A REAL mint garnish. REAL strawberry coulis. And it’s served CHILLED. Temperature is critical. Far too many deserts are served at room temperature. Another sin of many mediocre cheesecakes — they’re too dry (perhaps left to air out in the fridge too long). This one is always moist. This cheesecake is perfectly light, moist, not-to-sweet, and an ideal dessert to share that makes a terrific final course.
This cheesecake is the best, hands down.
The winning establishment for the world’s best cheesecake is — Maggiano’s Little Italy.*
I know. Not the spot we’d expect. But they nail this dessert to the wall.
This is as good a dessert as you will find….and hopefully taste.
*Okay, so I don’t really know if this is the “world’s best” cheesecake since I haven’t sampled them all, but I’m gonna’ try!
I would say that the majority of the people I know would never describe a really good cheesecake as being “light”. And that’s doubly true for New York cheesecake.
If I want something with the texture and weight of a mousse, I’ll order a mousse — and it won’t be cheese-flavored. And it won’t have anything else on the plate besides the cheesecake itself, because it won’t be needed.