It's much flatter than normal cheesecake, quite lemony and the texture is more cakey than custardy. Lots of crunchy/cinnamony crust presence. It's simply better. And addictive!
I work slowly (by comparison, Robert Caro's like a tabloid hack) sometimes, so it took me a full decade to eke out the information that this is called "Hungarian cheesecake". It makes sense, as I occasionally spot strudel or Austro-Hungarian cheese puffs here, along with the usual mainstream offerings.
But we seem to be very advanced in this particular telephone game. I'm guessing it's been a long while since actual Hungarians walked these halls, so the recipes have been passed forward a few times. But while other offerings are good-not-great, the cheesecake remains devastating.
So now I need to find out: is "Hungarian cheesecake" even a thing?
It could be the capricious term the founder came up with for his own unique invention. You need to be very careful with this stuff. When I was working on my Eat Everywhere app, and, for the first time, was forced to do a rigorous accounting of all my empirical food knowledge, I discovered, to my horror, that a number of dishes I'd attributed - for years! - to a certain cuisine were just one-offs concocted by one single restaurateur. I'd fallen in love with these dishes, attributed them to the advertised cuisine, and lived in falsehood for years thereafter.
See an update here
No comments:
Post a Comment