This cheesecake has roots in the United States, but after our BCM author Dorie made a few changes while living in Paris, it is now known in New York as the Paris Cheesecake.
The biggest changes are in the crust which is made from crushed spice cookies and almond flour rather than the traditional graham crackers. These cookie crumbs are also added into the filling. This is not a hard recipe to make, but it IS rather time consuming. It requires a 90 min bake time…another 60 min rest time in the oven…and then a 4hr+ chill time in the fridge. This is not a dessert to be rushed.
I am not a cheesecake fan so I had no idea what to expect. I sent it out to my first tasters and she got back to me and said her family thought:
- “it was better than Cheesecake Factory!! The crust was so good!”
I was like…whoa! Better than the Cheesecake Factory!? For those of you not in the US or familiar with this restaurant, they specialize in cheesecake…currently they have 34 flavors to choose from…I looked it up. You can see why I was like, whoa! So when my husband came home I told him what she said and he gave me that look like, really?? I could tell he was seriously doubting my friend on this particular assessment!
He tries it and says,
- “that is FANTASTIC!! She was totally right, better than Cheesecake Factory!!”
My parents had similar reactions saying it was delicious and that they loved the crust. I could not believe the rave reviews this cheesecake received. It is one of those recipes you would have to plan out the baking, but at least you would know it would be a winner. My husband was already trying to think of when I could make it again. 🙂