New Yorkers have lots of opinions about cheesecake—not surprisingly, as it’s a hometown favorite. This version made it into the book because it combines low-fat farmer cheese and goat cheese to lighten up the classic recipe, which relies heavily on rich cream cheese and sour cream or whipping cream. The result is a light and tangy cake that we surround with a crunchy, nutty, caramel brittle.
Cheesecake is the main dessert made for Shavuot (the Jewish holiday that celebrates the giving of the Torah to the Israelites at Mount Sinai), when it is customary to eat dairy foods. While there are many reasons for this tradition, one of the most compelling is the reference to the description of the Land of Israel as a “land flowing in milk and honey.”