Baked a Cake

Start spreadin' the news, I'm leavin' today! I want to be a part of it - New York, New York! Well no, I'm actually not leaving today and the next stop on my list of travel destinations isn't New York (one day), but you get the idea. Happy Independence Day America! 

This month was another tricky one for me to decide what to make - peach cobbler, Boston cream pie, key lime pie, New Orleans king cake, red velvet, Miss American pie... but if the song from opening line didn't already give it away, I decided on the ultimate New York cheescake. 

The ever stylish New York cheescake is all class and needs no additional fruit, chocolate or caramel - she stands on her own. In the 1900s, cheesecakes were very popular in New York with every restaurant having their own version. The New York cheesecake that we know and love today was made with cottage cheese rather than cream cheese, when Arnold Rueben, owner of the legendary Turf Restaurant started perfecting his recipe to create the perfect cheescake. While the base is typically made with Graham crackers, which aren't stocked in Australia, I made do with Marie biscuits and was really happy with the end result. 

So here's cheers to Arnold Rueben, the New York Cheesecake and America!