Chef - Gregory Cohen

Gregory Cohen

Gregory Cohen

Chef of French Inspired Cuisine


“With the fridge, we have food that can be kept longer with the same freshness. We can transport food from one place to another without risk of deterioration. In the past ice cubes were used to keep fish fresh. Nowadays, there is good technology to keep food fresher with less impact on the environment.”

The chef's cool recipe



Start with a pie shell. It’s simple:
• 100g of cinnamon biscuits
• 30g of butter
• Mix cookies with butter and bake at 180 degrees for 5 minutes

For the Cheesecake:
• 200g 30% liquid cream
• 200g Cream cheese (cream cheese or fresh cheese)
• 40g icing sugar
• 10g of vanilla sugar

Whip the cream slowly. To succeed every time, all the ingredients must be very fresh and the cream must be rich in fat. The whip brings air which is encapsulated in the fat of the cream. 

The cold freezes these air balls to produce a beautiful whipped cream. In a bowl, soften the cheese with the icing sugar and vanilla sugar. Mix with whipped cream in 2 stages. 

At the bottom of a glass dish put the cooled crispy pie crust. Add a tablespoon of strawberry jam or any other jam that makes you happy to bring your personal touch. Pour the cheesecake mixture into the glass dish. 

Place in the fridge for 2 hours. Then decorate with seasonal fruits or simply zest lemon and enjoy. You are in New York City on Hudson.

Download recipe