A few weeks ago when we interviewed Canelé's chef-owner Corina Weibel, we promised to get her cheesecake recipe. Thanks so much to readers who wrote in and pointedly reminded us of that fact. Mea culpa. Here it is. Weibel says that the recipe comes courtesy of her neighbor, Samantha Peale, author of The American Painter Emma Dial: A Novel, published this past May. (Would that we all had such talented neighbors.) Weibel says that Peale made the cheesecake for her before Canelé opened. Weibel liked it so much she put it on the menu, where it's remained for much of the Atwater Village restaurant's 3-year tenure. It's a simple recipe, says Weibel, with only one secret: “Do not overbake it!”

Buena Chica cheesecake

From: Corina Weibel of Canelé Restaurant.

Makes: 1 10-inch cheesecake.

1 2/3 cup of graham crackers, crushed

1 cup plus 2 tablespoons of sugar, divided

6 tablespoons of melted butter

3 packages (8 oz) softened cream cheese

3 eggs, well beaten

1/2 teaspoon vanilla

1. In a large bowl, mix the graham crackers, 2 tablespoons of sugar and the melted butter thoroughly and press the mixture into the bottom and up the sides of a 10-inch springform pan. Reserve. Preheat the oven to 375 degrees.

1. In a standing mixer on medium-high speed, beat the cheese well. Add the eggs, sugar, and vanilla and beat until creamy and light.

2. Pour the batter into crust and bake for 20 – 25 minutes, until the edges are set but the center jiggles slightly. Do not overcook the cake. Remove from oven and raise the temperature of the oven to 500.

For the topping:

1 pint of sour cream

2 tablespoon of sugar

1/2 teaspoon vanilla

1. In a medium bowl, beat the topping ingredients together until smooth. Spread the filling over the warm cake. Bake the cake for 5 minutes. Allow the cake to cool, then chill in the refrigerator.

LA Weekly