These Are the Best Cheesecakes in America

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Courtesy of Tatte Bakery & Café

It’s hard to say no to a slice of dense and creamy New York–style cheesecake, but that doesn’t stop pastry chefs from reinventing the American favorite. From fruity to ultra-light to sugar-free, here are our favorite cheesecakes from across the country. –Maisie Wilhelm

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Courtesy of Eileen’s

1. Eileen’s Special Cheesecake, NYC
You can’t talk about New York City–style cheesecake without mentioning Eileen’s. The owner (Eileen Avezzano) is an institution, making classic cheesecakes from her SoHo shop since 1975. She makes her light and creamy cakes in over 40 flavors—a new one added each year—with at least 25 flavors on the menu at all times. From Mandarin Orange Marble to Maker’s Mark to Sugar-Free Rocky Road, Eileen has you covered. She even insists that she will do her best to accommodate a special flavor not on the menu. If you can’t decide between the 20, there’s a sampler plate. And Eileen’s ships nationwide, so no matter where you are you can enjoy a slice of NYC’s original. eileenscheesecake.com

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© Kristen D. Murray

2. Måurice, Portland, OR
While Kristen D. Murray was pastry chef at Aquavit, then-head chef Marcus Samuelsson encouraged her to develop her own unique approach to cooking. The result: Black Pepper Cheesecake, which Murray says epitomizes her whimsical style. “I like the juxtaposition of a light cheesecake with hand-cracked pepper to further help digestion and cut the fat that most associate with cheesecake,” she says. Murray’s recipe uses equal parts cream cheese and homemade crème fraîche, lemon juice, vanilla and aquavit. It’s always on the menu at her luncheonette, MÅURICE. mauricepdx.com

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© Vanessa Rees

3. Mah-Ze-Dahr Bakery, NYC
The light and fluffy, lemon zesty Heavenly Cheesecake at Mah-Ze-Dahr swaps out the usual graham cracker crust for one made with dark chocolate cookies. “There’s something divine about black cocoa mixing with the citrus and vanilla flavors,” says owner Umber Ahmad. She came to cheesecake through a circuitous path, studying genetics and business, and working in finance before starting Mah-Ze-Dahr Bakery, which she named after the Urdu word that describes the magical essence that makes food delicious. The cheesecake (delivery only) is made with a combination of sour cream and cream cheese. mahzedahrbakery.com.em>

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© Caroline Wang

4. Zanze’s Cheesecake, San Francisco
“All you need is one good item and it can work, as long as it is very good,” said Sam Zanze, the 82-year-old proprietor of Zanze’s Cheesecake shop. He’s been making cheesecake (just cheesecake) for the past 36 years. “Not overly sweet, very delicate, not heavy at all, with a very good aftertaste,” is how Zanze describes the crust-less European-style cheesecake, which he learned to make from his father, a Croatian who trained with German pastry chefs. Zanze’s shop doesn’t have a website and is only open four days a week. Zanze keeps the menu simple, with a handful of optional toppings like sour cherries in kirsch or chocolate shavings. Over the holidays, he adds a pumpkin cream flavor, but otherwise, the only option is his one cloudlike, ethereal cake. 2405 Ocean Ave, San Francisco CA, (415) 334-2264

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Courtesy of City Bakery

5. The City Bakery, NYC
There are more reasons to visit City Bakery aside from the cult-favorite pretzel croissants. Reason number one: chef and owner Maury Rubin’s Single Origin Ecuadorian Milk Chocolate Cheesecake. When he first heard about single-origin milk chocolate from Ecuadorian chocolatiers, he knew he was on to something. “It was like getting a secret tip about a great horse at the track,” Rubin says. “I’m always looking for great chocolate. We’ve made a dark chocolate cheesecake for years, but this one is a pure milk chocolate experience. Most milk chocolates hit you over the head with sugar. This has a clear milk chocolate taste with an edge of caramel.” thecitybakery.com

See All of America’s Best Cheesecakes Here.

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