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A Slice Of Cake That’s Worth The Trip To NYC
I’m in the middle of Eileen’s Special Cheesecake’s kitchen setting up to interview a baker and business owner Eileen Avezzano. The humble sized bakery at 17 Cleveland Place is crowded with cake lovers from every corner of New York and, as it turned out, way beyond.
As I’m exploring, I catch a bit of a dialogue.
“Hi Jay!”
“Hi Eileen, so great to see you again! I brought a group with me.”
Jay is a long time regular here and a tourist guide as well.
“Welcome guys, where are you from?” Eileen warmly welcomed the tourists.
“New Mexico!”, they replied.
do you ship your cheesecakes???
Hi Emily,
We’re a media dedicated to covering interesting stories about iconic food places, recipes, and food and travel. We bake cheesecakes and desserts only for articles, our TV show, and web series.
The Eileen’s Special Cheesecakes that we covered in this article is based in NYC and they do ship their amazing cheesecakes (the best I’ve ever tried!) nationwide. You can order the cakes online on their website here: http://www.eileenscheesecake.com
do you ship your cheesecakes or deserts??
Hi Brenda,
We’re a media dedicated to covering interesting stories about iconic food places, recipes, and food and travel. We bake cheesecakes and desserts only for articles, our TV show, and web series.
The Eileen’s Special Cheesecakes that we covered in this article is based in NYC and they do ship their amazing cheesecakes (the best I’ve ever tried!) nationwide. You can order the cakes online on their website here: http://www.eileenscheesecake.com
You can also call the bakery 212-966-5585
I made this cake according to the instructions. I mixed the batter with my electric beater. The batter was so thick that it rose up the beaters onto the bottom of the electric mixer. I baked the cake for 45 min at 350F, and checked it with a toothpick. I had to bake it an additional 10 min. After I let it cool for 25 min., I took it out of the bundt pan and it broke in half. I have baked a lot of cakes before but never without eggs in it. Are the ingredients on this cake recipe correct or maybe it needed eggs or less flour or something. What went wrong?
Hi Frank,
Thank you so much for reading our blog.
It is indeed an egg-less recipe. I was surprised myself 🙂 This recipe is from Eileen’s grandma. During post-war times, there weren’t as many and as freely available ingredients as there are now.
I’ve made it twice, first time with white enriched flour, and second time with wholewheat flour. Both times I followed the ingredients measurements to the letter. The apple cakes came out nicely both times. A bit different texture for the wholewheat one. I baked loaves both times.
The batter doesn’t need to be mixed with electric mixer. Simply hand-mixing it with a spatula for about a minute or so will do the trick. Whipping the batter with electric mixer destroys the air pockets in the batter, and might result in a thick, heavy cake dough.
Hope this was helpful.
Please let me know how it turns out, should you try this recipe again!
P.S.
There is another very popular apple dessert recipe on our facebook page, the link is below. Apple-Crumble pie in a skillet. It’s very simple and delicious pie, doesn’t require eggs as well. Check it out:
If you eat the pie freshly made, it’s not going to look like on the photo. The pie will look like that only if you refrigerate it overnight.
http://www.facebook.com/NTDFoodParadise/posts/10156435933685801?__xts__%5B0%5D=68.ARB11QsonuqsDENXAJsTu2fiJS4vedWM2uxUOhvYCG7aDQSBBUi_69TBrGb1p-x964H6pFD41jblDJW_XxjvvUL6fo8qN2zuEVRYHs2TVp8p-bk-cc-1jleN_NhiwFVa3UHrP9D7TVose2lKB99lEvVobaWIbPCxRqa-VGZhwCLXJ2M3GZ2ZOQc&__tn__=-R