At the recently opened Landbrot Bakery, they offer both Cheesecake and German Cheesecake ($5.25) on any given day. The latter is the one you want. It's noticeably light, akin to an Italian ricotta cheesecake baked atop a sweet dough crust. There's a hint of vanilla in every creamy bite—rich but not overwhelming. The best part? That crumble crust. It's exactly like what you find on the top half of a classic New York crumb cake, down to the crunchy, buttery bits of cinnamon and brown sugar. I'm not sure why they named it a German Cheesecake when this is clearly a cultural mish-mash (and a successful one at that). But that's just a small quibble easily satisfied after that first forkful.