CHEESECAKE

book-tender

book-comfort

book-garlic

I’m knee deep into my third book by Ruth Reichl– editor in chief of Gourmet magazine, former New York Times and LA Times food critic, and bestselling author. If you haven’t had the pleasure of reading one of her memoirs, run out to your local library or bookstore and pick up a copy. Reading a Ruth Reichl book is like indulging in a blissful 7 course meal. Her first book (and my favorite), Tender at the Bone, is the best place to start. It is a quick, engaging, honest, and delicious look back on her childhood and coming of age in the gourmet world. We follow along as Ruth rambles through family dynamics, bungled relationships, travel, and most importantly– fortuitous food adventures. Interspersed throughout each chapter of her books are recipes which relate to specific moments in her life.  Reichl makes reading about food a playground for the senses. Case in point– after a long Ruth Reichl hiatus I recently picked up a copy of Garlic and Sapphires. Only one pleasurable evening of lulling myself to sleep with the initial few chapters and I woke in the morning bound and determined to cook, of all things, a cheese cake! Reichl had captured so well the sounds and smells of New York that I couldn’t get the recipe for “New York Cheesecake” out of my head. It seemed so pure, so simple, so indulgent, (so out-of-character for me to cook) and so New York.

Frutz Blog 029

And so now I give you– New York Cheesecake, courtesy of Ruth Reichl from Garlic and Sapphires published by Penguin Press:

1 1/2 cups graham cracker crumbs

1 cup sugar

1/2 cup melted unsalted butter

1 1/2 pounds creamcheese, preferably without gum, at room temperature

4 eggs

3 teaspoons vanilla

Grated zest of 1 lemon

2 cups sour cream

Preheat oven to 350 degrees.

Mix the graham crackers with 1/4 cup sugar and the melted butter and press into bottom and sides of a 9 inch ungreased spring-form pan. Chill while preparing filling.

Beat the cream cheese, 1/2 cup sugar, eggs, 2 teaspoons of the vanilla, and lemon zest until smooth. Pour into chilled crust and bake 50 minutes to an hour, or until the cheese is set and starting to turn golden in spots. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack.

Stir together the sour cream, remaining 1/4 cup sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven fr 12 minutes until glossy and set.

Cool completely, cover, and chill at least 8 hrs.

Serves 8

Advertisements

Tags: , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: