sfweeklybestof
| San Francisco, CA | 74 Reviews
Sam Zanze's immaculate little shop in Ingleside, open Wednesday through Saturday, serves only one thing: a superlative lighter-than-air cheesecake in three sizes and six flavors: traditional, blueberry, chocolate, mocha, raspberry, and kirsch topped with cherries. Around Thanksgiving, pumpkin appears. That's it. Zanze's is proof that if you bake a better cheesecake, the world will beat a path to your door — for 29 years. Forget the heavy cream-cheese-topped-with-sour-cream model, though it has its virtues: Zanze's confection is so soufflélike that a length of fishing line is supplied so you can cut it smoothly without collapsing the tender, crustless cake, made without flour and butter. Its taste is subtle and ineffable, faintly lemony, with a dreamy texture that melts as you savor it. And you can freeze the cake for up to three months and defrost it with no loss to texture or flavor.
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