Cheesecake from Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray and Leslie Jonath

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cake needs to chill at least 2 hours before serving. Can substitute homemade "Chocolate wafer crumbs" (pg. 127) for the homemade "Graham cracker crumbs" specified in this recipe. Correction from the book’s website: “Throughout this book, there are inconsistencies in the weight of flour and sugar measurements. Please apply the following measurements: 1 cup of all-purpose flour is equal to 5 ounces. 1 cup of granulated sugar is equal to 7 ounces.”

  • jay.moe on August 19, 2022

    I encountered several problems while making this cheesecake. There was no butter mixed with the graham cracker crumbs (I used store bought rather than making my own) to hold the crust together. I added melted butter to the crumbs before baking. Then, after putting the plastic wrapped pan back in the oven to seal the pan, the plastic melted where it came in contact with the oven rack. Just wrap the pan in foil and skip this step. The next issue was putting a 6 inch pan into a roasting pan and trying to add a kettle of water 1/2 way up the side. I had to boil more water. Next time I will just use a 10-inch round pan. Finally, I checked the cheesecake after an hour and it was already overcooked. I think the cheesecake would have been properly baked after only 45-55 minutes in the oven. Since the flavor of the cheesecake was very good I will make this recipe again (with some alterations), there were just a lot of issues with the recipe instructions.

  • TrishaCP on April 13, 2016

    I made this for my nephew so can't comment on the taste, other than that he enjoyed it. It was easy to pull together, and made a rich, creamy, smooth-looking cake as promised.

  • cespitler on December 21, 2013

    Completely agree with shoegal. This is delicious and I can understand how one would eat the whole thing! This little cake is incredibly light and creamy. I'm a big fan of the crust so I might think about doubling the amount/height of it next time around. I really liked the sour cream/sugar topping spread on top, but it would be easy to substitute a fruit topping if the season was right.

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