CHEESECAKE REVIEW: Martha’s Country Bakery

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

The Greeks may have been the ones who invented the cheesecake, but they probably were not the first to bring it to New York. We have either the Germans, Italians, or Jews to thank for that.

But that doesn’t mean the Greeks aren’t here and that they haven’t brought cheesecake. The neighborhood of Astoria, of course, is full of Greek-owned restaurants, cafés, and bakeries. Martha’s Country Bakery is one such business that has recently expanded on Ditmars Boulevard and into other neighborhoods of Queens.

Like most Greek cafés in this neighborhood, frappés are plentiful and there is a wide seleciton of tempting desserts. For my visit (surprisingly, my first, considering I lived close by for many years), I eyed the cheesecakes and stopped myself from wandering toward the other pastries and pies.

Their selection of cheesecake slices was quite varied ranging from Mississippi Mud to Lemon Coconut. Being a purist (and for scientific purposes), I had to choose their classic New York-style which comes topped with a large, imperfect strawberry.

That red fruit didn’t add much but color to the cake. Underneath the berry, there was a very nice browned crown that had a hint of lemon. Creamy and tangy, the cake never went the way of overly rich or dense. I did sense a little chalkiness in the graham cracker crust, but it was a minor flaw. Overall, it was easy to eat and had a nice decadent flavor and texture.

I can’t imagine this is traditional Greek cheesecake, but rather a Greek-owned bakery trying their hand at the ubiquitous New York staple. And it turns out pretty good. It should, it’s in their blood.

Does Martha’s Country Bakery have the best cheesecake in NY? It’s a noteworthy contribution with its creamy, smooth center and tangy flavor that earns it an 8 out of 10.