| Meet my new custom pan No Images? Click here   The Towering, Insanely Creamy New York–Style Cheesecake of My Dreams One of the most frustrating aspects of writing a book, particularly a cookbook, is the lag between finalizing the manuscript for print and actual publication. In this long window, websites referred to in the text can shut down, recommended products can be reformulated, and, unfortunately in my case, essential equipment may be discontinued. That was exactly what happened with the New York-style cheesecake recipe from my cookbook, and the extra-deep, loose-bottomed pan I recommended for it. I searched and searched for something equivalent to recommend, but found nothing even remotely comparable. That made it almost impossible for anyone to follow my recipe as written, forcing bakers to adapt the timing to suit larger, shallower pans or else scale the recipe down to fit smaller, shallower pans. Earlier this year, I had a chance to connect with the folks at Lloyd Pans—makers of Kenji's favorite pan for Detroit-style pizza. I told them about my problem, and the exact specs I was looking for in a cheesecake pan, hoping they might have something similar in their product line, but of course they didn't. No one did. So they decided to make it for me. Without any sort of contract or formal agreement in place, Lloyd Pans made note of all my requirements, put a brand new pan into production, and sent some prototypes my way for testing. Soon enough, I gave them the thumbs up, and the pans went into true production, and can now be found in their shop online. It's an incredible investment piece for any baker, both for jaw-dropping cheesecakes that literally tower above the rest, as well as for more delicate recipes such as mousse cakes, charlottes, and other freestanding desserts traditionally made with springform pans or large ring molds. I can't wait for you all to try it. On to the recipe...  The basic ratios of my cheesecake are in line with a recipe published in New York City over one hundred years ago, but with a portion of the cream cheese replaced by goat cheese. And of course, it's made impressively tall with the use of a 8- by- 4-inch pan. The essential equipment 
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