A terrific new sweet for the spring season

I’ve loved cheesecake for as long as I can remember. And I’ve long believed that the Bakehouse’s version is amazing. It’s also a bit of a “secret” specialty—it’s understandable I guess, since there are so many other marvelous options to choose from on our bakery shelves. But having tasted a lot of cheesecakes around the world, I will say with confidence the Bakehouse’s is something special. This spring, the pastry crew have crafted a new twist. They’ve added a spring rhubarb to the mix by making a compote, spreading some across the bottom crust, and then swirling more still into the cheesecake batter to end up with something truly terrific. Temptingly tart and rich from the cream cheese, which contrasts beautifully with the butteriness of the pastry crust.

Brad Hedeman at Mail Order, who’s worked here for like 27 years now writes:

To this Michigan boy, nothing says “spring is here” like the broad leaves of rhubarb sprouting up in gardens and forest edges all over the place. Rhubarb is one of those love it or leave it foods that typically shows up in crumbles and crisps with a sweet counterpart like strawberries. But in this case, the rhubarb is the perfect foil to the smooth, rich, sweet flavors you normally experience with cheesecake. The brightness and slightly tart notes cause your taste buds to punch through the buttery richness of the cheesecake so that you don’t just taste the creaminess, you taste and experience all the flavors for all the feels. The master bakers at Zingerman’s Bakehouse start with hand-ladled cream cheese from Zingerman’s Creamery, the same base we use for our classic cheesecake… Each bite comes from a fresh, bright burst of rhubarb to balance the decadence of the cheesecake. Folks will be sneaking bites of this dessert for as long as it lasts. At least that’s what happened in my house. I woke up the next morning to find four forks in the fridge, but no more cheesecake. It’s that good.

While it’s great every day, the Rhubarb Cheesecake is especially appropriate for celebrating the Jewish holiday of Shavuot, which marks the giving of the Ten Commandments at Mount Sinai. It starts on Sunday evening, May 16, and ends on Tuesday. Dairy foods are traditional as part of Shavuot meals, which is exactly what Amy had in mind when she first started working on this new offering last year. I think it’s terrific, and the staff in the shop can’t stop talking about how much they like it! Swing by the Bakeshop or the Deli and pick up a slice or a whole cheesecake, or two. Or let us ship one to your sister in Santa Fe!