I made the Brooklyn-style cheesecake for Thanksgiving, and it was a hit. I solicited candid feedback from the guests who tried it. In particular, I asked them to compare it to the King Arthur Classic Cheesecake (in the KA cookbook) I’ve brought to previous family gatherings. The consensus was that they are both excellent, though most said they preferred the pate sucre crust (also in the KA cookbook) used with the Classic Cheesecake, rather than the cake-style crust used for the Brooklyn version. So when we’re all together again at Christmas, I think I’ll do the Brooklyn cheesecake filling with the pate sucre crust.

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