FOOD

Recipes, Cooking Channel + Kitchen Tips
Inspired by the World

Also On Galavante

Cheesecake à la Hotel Costes

Food Cheesecake Lead Photo

Galavante’s recipes are directly inspired by the places that we travel to around the world. Paris was my first love, before I ever even set foot in France. Throughout the past 25 years since visiting as an exchange student, I’ve settled into a comfortable routine of routing through Paris for a few days on my way back from Africa, where I build pop-up hotels throughout the continent for clients and spend a lot of time volunteering. I almost always stop by the Costes brothers’ L’Avenue and Hotel Costes, where I break my no-sweet diet and go for the cheesecake.

Galavante’s recipes are directly inspired by the places that we travel to around the world. Paris was my first love, before I ever even set foot in France. Throughout the past 25 years since visiting as an exchange student, I’ve settled into a comfortable routine of routing through Paris for a few days on my way back from Africa, where I build pop-up hotels throughout the continent for clients and spend a lot of time volunteering. I almost always stop by the Costes brothers’ L’Avenue and Hotel Costes, where I break my no-sweet diet and go for the cheesecake. When L’Avenue opened at Saks in NYC, I was still not a baker, so I’d walk the 45 minutes from my house, there and back, to justify eating my cheesecake.

This recipe was inspired by L’Avenue, and my craving for their crust. I’ve never been a big dessert person, but I like this cheesecake recipe because it integrates a touch of sea salt into the crust and cuts back on the sugar in the filling. Whereas most cheesecake recipes relegate the crust to the bottom only, this one gives you the option to envelop the cheesecake’s sides, or at least halfway up, with a thick graham cracker crust. The recipe can be made entirely vegan, which in fact, tastes just as good or better than the full-dairy version, but where I like to cheat a little bit is in the crust by using regular butter in lieu of a vegan version. As the French would say, “Fait comme chez toi”— make yourself at home and make this recipe your own. And anyone can make this, including those of us who are notoriously bad bakers.

Previous Post
What to Drink Now – Harlem Standard Whiskey, Margaritas by Topolo and Chateau Musar
Next Post
What to Drink Now: Gin Cocktails, Laurent-Perrier and Sean Thackrey Andromeda

TRENDING ON GALAVANTE

THE WEEKLY

BE IN THE KNOW.
TRAVEL. FOOD. LIFESTYLE.
ENTERTAINMENT.
DELIVERED TO YOU

Join The List

COOKING VIDEOS
Other Recipes You'll Like
Kitchen Confidential
Trending on Galavante Now
Discover New Destinations
Discover

Joelle Mentis, Writer

Hardest Restaurant Reservations in the World

You’ve heard of cult vineyards. But we think restaurants deserve their own cult category, too. Because some of these chefs have mad skillz. And at these places, there’s often a…
Explore New York City Restaurant Reviews
Round trip One-way Multi-city
Travelers
No. of Adults (18 and older)
No. of Children (Age 2 through 17)
No. of Infants (Younger than 2) On lap In seat
Nonstop Refundable
expedia

Powered by Expedia

Book My Trip
Close