Nielsen-Massey is highlighting a few chefs and creators who authentically and fearlessly share their diverse backgrounds and experiences through their daily cooking and baking. First up, we are honored to introduce you to Lynne Block, aka @Lynneskitchentable!
Lynne Block of Lynne’s Kitchen Table offers a seat at her table to her Instagram followers by sharing dinner ideas, delicious baked goods recipes, and even dog treats! Her love for cooking and the culinary arts developed as a young girl living in Switzerland. Now a wife, mom of three, and avid gardener, Lynne reflects on her cooking career, what she is excited for in 2023, and her go-to cheesecake recipe. (Lynne also shares how she loves to use vanilla. Spoiler alert, she uses it in a ton of everyday meals!)
1. Please share with us how you began your journey into baking and the culinary arts.
I grew up in Zurich, Switzerland, where I developed an affinity for food and the culinary arts through my culture and cooking with my family. I spent many years traveling hungry to learn more about the flavors and cooking techniques from around the world.
After moving to New York City, I worked at a prestigious culinary PR firm that allowed me to observe and learn from some of the industry’s finest chefs.
2. When did you know you wanted to be a chef?
I’ve always enjoyed cooking for friends and family. As much as I love to eat, I enjoy preparing unforgettable meals for those I love.
3. Tell us the story of the recipe you chose and what it means to you.
When I first moved to the US, I was introduced to cheesecake. (Keep scrolling for Lynne’s cheesecake recipe!) It quickly became one of my favorite desserts. The rich yet delicate, creamy texture and the not-too-sweet graham cracker crust offered the perfect forkful in every bite. Adding fragrant vanilla bean paste enhances this heavenly treat.
4. What’s your favorite way to use vanilla, and why?
Vanilla is one of my favorite ingredients. Whether in a creamy custard, chocolate chip cookies, buttercream frosting, my children’s oatmeal, or fruit smoothie, it elevates each dish.
Currently, I love adding vanilla bean paste to my recipes. The flavor is potent without having an overpowering alcohol flavor. Plus, I love seeing those flecks of vanilla in my dishes.
5. What are you excited about right now? Any new projects?
I recently started my own business, offering private cooking classes in people’s homes.
Students will learn approachable recipes, simple savory dishes, and baking science, along with tips, tricks, and techniques so they can feel at ease in their kitchen and confident in their cooking.
I work with clients to customize a menu to suit their skill level, taste preferences, and dietary restrictions.
Additionally, I am selling my homemade baked goods to friends and am looking to expand that portion of my business shortly.
6. Who are other culinary professionals you follow that we should all know?
Check out more of Lynne’s recipes on her Instagram at @Lynneskitchentable and visit her website to let her help re-imagine your favorite meals and show you a thing or two in the kitchen.
Topped with Chantilly cream and a fresh berry medley
Serves: 1 Cheesecake, about 16 servings
Prep Time: 30-45 minutes
Total Time: 5 hours
Graham Cracker Crust Ingredients
Cheesecake Filling Ingredients
Chantilly Cream
Equipment Needs
Pie Crust
Preheat your oven to 350 degrees.
Butter a 9-inch springform and, in a bowl, mix the crumbs, sugar, and salt. Pour the melted butter into the crumb mix and stir until all the dry ingredients are uniformly coated.
Pour ingredients into springform and use your fingers or remakin to pat an even layer of crumbs along the pan and a little up the sides.
Place the springform on the middle rack in the oven and bake for 10 minutes.
Set the crust aside to cool and reduce the oven temperature to 325 degrees.
Filling
If using a stand mixer, use the paddle attachment to beat room-temperature cream cheese until soft and creamy, about 4 minutes. With the mixer running, add sugar and salt and beat until the cream cheese is pale. Next, add eggs, one at a time. Finally, add Nielsen-Massey Vanilla Bean Paste.
Wrap the springform pan with aluminum foil and place it in a casserole dish or roasting pan that is large enough to hold the springform with some space around it.
Pour batter into the springform. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small souffle mold.) Pour boiling water into the roasting pan around the springform, about halfway up the sides. Place in oven on middle rack and bake for 60 minutes.
Turn off the oven and prop the door open with a wooden spoon or dish towel. Allow the cheesecake to cool in the turned-off oven for over an hour.
Remove the cheesecake from the oven. Once cooled, cover the cheesecake and refrigerate for at least 2 hours. (Overnight is best.)
At serving time, remove the sides of the springform pan.
Chantilly Cream
Mix all ingredients together in a medium to large mixing bowl until soft peaks form. If using a stand mixer, use the whisk attachment.
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