This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a simple baked cheesecake, so named “le round trip” because Dorie’s been known to cart ingredients to make it on both sides of the Atlantic (Paris and New York).
I didn’t have the spice cookies Dorie calls for in the base and I’m trying to use up “bits and pieces” in my pantry – including a quarter package of tea biscuits I had from another baking project so mine didn’t quite have the flavour Dorie’s aiming for but it was still really tasty. I made two tiny cheesecakes in my 4-inch springform pans and while the 1/4 of the recipe I made didn’t quite make tall cheesecakes like I think they are meant to be, these were definitely more than adequate. Like Steph, I had “low rider” cheesecakes but I kind of like the ratio of filling to base.
I topped mine with some crunchy salted caramel pieces that I’d brought back with me from a recent trip to France which worked really well on top of the soft filling. All in all, a wonderful dessert for cheesecake lovers and the individual size made them perfect to satisfy a craving without having to eat cheesecake for days 😉
Get the recipe for Dorie Greenspan’s Le Cheesecake Round Trip on page 96 of Baking Chez Moi!
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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