Annie Bell’s recipe New York style Cheesecake with poppy seeds The recipe we follow is from a John Pawson collaboration called “Living and Eating” but there is a similar one in Annie Bell’s Baking Bible.
New York-style cheesecake uses double cream, cream cheese, eggs and egg yolks. Also called Jewish-style, it is baked in tall springform cake tins. It is high, dense, and firm. The Poppy seeds add some texture and lend it a minimalist appearance unlike some versions which sport gaudy fruit toppings.
