Bringing home the NY cheesecake
Late last year when we flew home from New York we took a most circuitous route. New York – Los Angeles – Brisbane – Melbourne. Thirty one and a half hours in total. Urghhh.
We hit Australian soil first in Brisbane. There we were, still wearing clothes suitable for several degrees minus, carrying heavy coats, lugging our excess baggage around and we then had to get on a train in Queenland’s December heat and humidity to swap terminals. A train! Geez.
However when we finally reached it, the lounge at Brisbane airport has never looked as good as it did that day.
We all had showers, and changed clothes. Feeling marginally human we settled in for the three hour wait between flights. Sipped a few coffees, nibbled on some of the food from the buffet, and flipped through some magazines.
And in a moment of pure serendipity, came across an article in Travel +Leisure magazine about New York, including information about a cafe we actually went to…
And the recipe for a classic New York cheesecake – which I have been meaning to make ever since.
So why do you think I waited until Easter Sunday to actually do it? A day when all supermarkets were closed and I needed to buy 750gms of Philly cream cheese?
Because that would just raise the degree of difficulty now wouldn’t it?
And why do you think I started the process at 2pm without reading the whole.way.through.the.recipe first? Because if I had, I would have realised it takes nine hours to complete. And I was planning it to be dessert at around 7.30ish.
Nevertheless, I soldiered on and we ended up eating a slightly warm cheesecake on Sunday evening, and the leftovers the following day in their perfect state.
And it was perfect. Creamy, fluffy, delicious with just the right amount of crumbly biscuity base.
Worth waiting the nine hours for.
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