Tuesdays with Dorie BCM: Le Cheesecake Round Trip

October 23, 2018 at 7:57 pm | Posted in BCM, cakes & tortes, cheesecakes, groups, sweet things, tuesdays with dorie | 4 Comments
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le cheesecake round trip

Le Cheesecake Round Trip is a cheesecake Dorie makes in both in New York and in Paris. In fact, she’s been known to smuggle ingredients in her suitcase from one continent to another to make it. With a filling of all-American cream cheese and a Paris-ized crust of spice cookies and almond flour, it contains a bit of both worlds.

We actually make a crispy little spice cookie at work, and there is always scrap, so I just took some of that home to bake and grind into crumbs for this. A portion of the crumbs gets reserved to mix into the filling, giving it little freckle-speckles. I always whiz my cheesecake fillings together in the food processor. It’s easy, fast and lump-free. I made a half-sized cheesecake in a six-inch pan, but I only used a quarter of the filling (one block of cream cheese). So mine was a low-rider, but still very rich and satisfying. Dorie says that during baking the top of the cheesecake will brown and may even crack. Mine didn’t do either of these things, but I think that’s because it had so much less filling that it didn’t need enough time in the to get brown before I declared it c’est fini.

While a drizzle of salted caramel on top of Le Cheesecake is very good indeed, so is fruit sauce or jam or chocolate sauce. Cheesecake lasts a few days, so you can play around with options.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!


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  1. Low rider, that’s cute. We loved this cheesecake, the crust was fantastic and I loved the caramel sauce.

  2. I like your low rider cheesecake – easier to eat!

  3. Delicious cheese cake😋😋

  4. This looks amazing! We’ve had family stuff happening that has totally derailed our routines! Hoping to catch up on this one x

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