We never tire of cheesecake, and from what we’ve heard from you, it sounds like many of you share that feeling. So we’re always up for its endless variations, from pumpkin to chai and back again to New York’s finest.
And this is another variation we think you’ll enjoy (we do). It’s from Easy Bistro in Chattanooga, Tennessee, and it’s worth noting that it is a bit deconstructed as you bake the crust and the filling separately. But it all comes back together on the plate. Chef Niel gets all fancy with his plating—that’s his job after all—but with the addition of white chocolate, “fancy” is a bonus, not a requirement. The results are delicious either way.
Marscarpone Cheesecake with Anson Mills Graham Cracker Crust
from Chef Erik Niel of Easy Bistro, Chattanooga, TN
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Erik Niel
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