We recently completed Phase Six of our Cheesecake tasting safari.
Four Venues were sampled. All slices were predominantly non-ricotta "New York Style" cheesecake.
The cakes were tasted twice, both times with coffee. First tasting was the usual "dessert presentation". Second tasting was "day old, half-eaten out of the fridge".
Tasting impressions and ratings follow:
OTTOMANELLI (82nd and York): Day one: Very lemony overtones... light to medium density. Very good with coffee. A somewhat annoying "powderiness" to the texture. GF's comments: "My favorite of the bunch"
Day 2: Lemony, powdery, dry, hint of ricotta. Okay.
EAT (Madison near 80th): Dry, caky texture. Good with coffee. Dense. My second favorite. GF's comments: Dry and powdery.
Day 2: Substantial density. Rich texture... very nice lingering aftertaste. Perhaps the Day 2 favorite, given the increasing oiliness of Citarella.
CITARELLA (3rd Ave at 75th): Complex... creamy, almost "buttery"... perhaps just a bit "oily" GF: Too waxy but still my second fave. Great with coffee.
Day 2: very nice taste... rich, almost oily texture... lingering taste but leaves an "oil film" on the palate.
HOT n' CRUSTY: (UES store, didn't note exact location): Note, H n' C was previously sampled from their UWS location. The results from this store were quite different.
"Unsubstantial... airy... nice with coffee".
Day 2 Comments: Denser Texture... bit of powderiness... nice delicate lingering aftertaste. Defintely improved with an evening in the fridge.
At the end of the day, while these were pleasant treats with coffee, none of the cheesecakes sampled will move on in our tasteoffs.