Cheesecake is one of my favorite desserts, especially a New York style cheesecake.
When I saw this recipe in David Lebovitz’s book, I knew it would be good. The fact that it is prepared without a crust of any kind made it extremely interesting. I normally use Graham cracker or Zwieback toast to make a crust.
When I was shopping I could only find (1) container of Fromage blanc, so remembering that David said we could make our own with cottage cheese, I picked up a small container and using my food processor I whipped it into a smooth consistency. It worked perfectly and when I compared the two, you could not tell the difference.
After baking the cake for 70 minutes, I turned the oven off and let it sit for 1-1/2 hours. It looked good, but unfortunately it had a crack on the top, which for some reason I cannot avoid when making cheesecake. Thankfully, I had strawberries to rescue the cake and all turned out well.
I was lucky enough to have a few taste testers this week, and we all agreed this was the best cheesecake ever.
From now on, this is the only cheesecake recipe that I will be using.