Whenever I make this cheesecake for a party, my winning dessert from The Great American Baking Show finale, it’s always the first thing to disappear. The buttery, brown sugary pecan crust is reminiscent of pecan candy, an ode to Louisiana, while the dreamily creamy, slightly tangy filling is a lemony-rich homage to New York’s signature dessert, the cheesecake. Sometimes, just to show off, I add even more layers of texture and tartness by topping it with freshly whipped cream and berries, see cheesecake photo on page 176, or drizzling warm, creamy caramel directly over the cheesecake to contrast the chilled interior.
The cheesecake gets its sublime texture because it’s baked in a water bath—kind of like a mini Jacuzzi. The water bath ensures the cheesecake is baked gently, while providing a steamy environment that makes for an extra creamy cheesecake. Plus, the water bath encourages the cheesecake’s top to remain perfectly flat, a geometric feat in a world of cracked top cheesecakes.
I try to avoid sugar, but this fruit-based dessert satisfies my craving when I want something sweet.