A bite out of the Big Apple

This past summer I finally got to visit New York. Despite its blatant contrast of environment with Los angeles, I immediately felt "in place". Even though I was born and raised in SoCal, I can't say that I embody the typical California-bound resident. To be honest, I'm quite ready for a change -- a drastic one actually. It would be like an adventure steered by improvisation.


4th of July at Coney Island. And yes, I waited in line with approximately one million people ahead of me for one of Nathan's bad boy dogs.






Cupcakes from the famous Magnolia Bakery.


The truth hurts.

New York Cheesecake Fantasy



Ingredients:
1 cup sugar
2 lb. cream cheese
3 eggs
1 tsp. vanilla
1 cup sour cream
1 tsp. fresh lemon juice (optional)
**crust:
2 cups graham cracker crumbs
1/2 cup melted butter
2 tbs. sugar

Directions:
Preheat oven to 425 degrees [F]. In a large bowl, mix all crust ingredients well. Reserve 2 tbs. for garnish. Press remaining mixture onto bottom and sides of a greased round pan. Chill crust in freezer while you prepare the filling.
In a mixer bowl, beat cream cheese and sugar until smooth and light. Beat in eggs one at a time. Stir in sour cream, vanilla, and lemon juice. Pour mixture into prepared crust and bake for 10 minutes at 425. Reduce the temperature to 200 degrees [F] and bake for 45 minutes. Turn off oven heat and allow cheesecake to cool with the door slightly opened, for 3 hours. Sprinkle reserved crumb mixture and chill.