Very popular in England since the Middle Ages, cheesecake was imported to the United States by immigrants at the end of the 19th century.e century. The cake then expands with the creation of the cream cheese (creamy cheese) in 1872, followed by the 1912 invention of pasteurized cheese by James L. Kraft. It is the traditional Jewish recipe developed in New York which has established itself in a few years as the most popular. In Europe, some Eastern countries, including Poland, have also developed their own cottage cheesecake recipe.
The cheesecake is most often composed of a dough prepared from crumbled dry biscuits, a device based on fresh cheese (cream cheese, cottage cheese or ricotta), sugar and eggs. Baked (or not), this cake is sometimes served covered with fruit or a red fruit coulis. In France, while there are many kinds of cheesecake, from Corsican fiadone to Alsatian white cheesecake, American-style cheesecake has long remained the prerogative of specialized bakeries and tea rooms. It experienced a real craze in Paris and in some French cities from the beginning of the 2010s.
After having tasted around forty cakes taking into account different criteria (visual, texture of the biscuit, flavor of the cream cheese, without forgetting the sacrosanct quality-quantity-price ratio), we reveal our winners – in no particular order. – for 2023.
Julien Lambert’s citrus cheesecake
After learning his trade in various very beautiful houses (Mandarin Oriental, Arnaud Larher or Pascal Lac), Julien Lambert settled in 2018 with his wife in Epinal, his birthplace. With specialties divided between chocolates (tablets, sweets and delicacies), pastries (small cakes, entremets to share), pastries and biscuits, it also has a charming and cozy tea room where you can sit down.
Our opinion : on the palate, you first feel the note of acidity of the citrus jelly, then the smoothness of the cheese mousse. We are then invaded by the comforting and tangy softness of the lemon cake before ending with the textured sweetness of the thin layer of sweet dough.
Composition : sweet pastry, lemon cake, lemon syrup, lemon cream, cheesecake mousse, citrus jelly.
Price : €4. Epinal (Vosges).
Lemon cheesecake “my way” of Pastries and Delicacies
Based in Bois-Colombes, in the Hauts-de-Seine, the best pastry chef in France Stéphane Glacier has made it his mission to offer his customers top-of-the-range pastry at the most affordable prices possible. Mission totally accomplished, as we no longer count the best-sellers among its individual cupcakes, snacks, cakes to share, pastries or macaroons.
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