“And what is the taste of New York?” asks Ruth Reichl in her book Garlic and Sapphires. “To much of the world it’s cheesecake.”
New York cheesecake
- 30g walnuts, chopped
- 100g ginger nut biscuits, crumbed
- 3ml ground cinnamon
- 60g butter, melted
- 3 eggs
- 500g full-cream cream cheese, softened to room temperature
- 200g sugar
- 2ml salt
- 10ml vanilla extract
- 750ml sour cream
- fruit, to garnish (optional)
Preheat the oven to 190°C. Lightly grease a 23cm springform baking tin.
Combine the nuts, biscuits, cinnamon and butter, and press into the tin. Refrigerate for 10 minutes.
Beat the eggs well and combine with the cream cheese, sugar, salt and vanilla extract. Beat until smooth. Blend in the sour cream and pour into the crust.
Bake until just set, about 35 minutes. Allow to cool then chill for about 5 hours or preferably overnight – it seems to taste better.
To serve, top with your favourite fruit such as strawberries, kiwi fruit slices or blueberries.