CHEESECAKE REVIEW: Two Little Red Hens

My search for the best cheesecake in New York continues….

SADLY, TWO LITTLE RED HENS IS NOW CLOSED.

To crust or not to crust? That’s the question when it comes to cheesecake. Both sides have their devotees but I’ve never really taken a strong stance. But after trying Two Little Red Hens luscious New York-style specimen, I am firmly on the team of pro-crust.

This neighborhood bakery is often considered one of New York City’s best. Their cupcakes (which at least two customers took photos of) put Magnolia’s to shame and while the cheesecake seems to be the supporting player, many people regard it as far superior to Junior’s and the like.

It’s out of my usual route, on the Upper East Side, but I knew before this journey was over, I had to find my way there. And I am so glad I did.

Here they serve a true slice of cheesecake (rather than the popular round mini-varieties). It is a perfect triangle and browned on both the top and the bottom. Some might think the browned crown might be a bit too much, but like a charred slice of pizza, the brown just adds to the deliciousness.

You actually get a bit of firm texture on top breaking down into a heavenly creamy center and then finally ending with a buttery, crunchy graham cracker crust.

First, the cheesecake itself. The flavor has the right balance of sweet and sourness and the texture is perfect. I would not call it airy or fluffy, but it’s far from dense. The word is silky. If I find any fault here, it’s that the cream has just a bit of graininess. But it wasn’t unpleasant.

Everything about this cheesecake is exemplary. The correct interplay of light and rich, the layers of texture, and that beautiful, spotlight-stealing crust. The crust is a must.

Does Two Little Red Hens have the best cheesecake in NY? It’s the third cheesecake on my journey that gets a 10 out of 10 for having the perfect balance of texture, flavor, and the most compelling argument for a graham cracker crust.