Last I wrote, I was waiting for my delayed flight in the departure lounge. The wait wasn't so bad. For all I knew, it was raining cats and dogs in NYC anyway so it wasn't like I was keen to go sightseeing in pouring rain. That's the beauty of not having a tight deadline to meet. If things run late, so be it. I would say I was in a vacation state of mind.
We eventually made our way to Newark airport in New Jersey but not so fast! Our plane sat on the tarmac for what seemed like forever because we had to wait our turn to park at a gate. I took the opportunity to nap. Gosh, I was tired from that late night packing session. Here's a look at the contrast between the beautiful weather in Toronto and what greeted me at my destination:
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By the time MW and I arrived at the hotel, it was already close to 16:30. We were starving and according to my trusty map, our closest point of interest was Junior's for a slice of authentic New York style cheesecake. Of course I read many not so favourable reviews recently regarding Junior's and how they are coasting on past reputation. However, upon my first bite of their original cheesecake, I was smiling ear to ear. The cake was creamy, dense, rich beyond believe, and offset with a subtle tang. I adore the smooth flawless golden brown top and the thin sponge cake lining the bottom. It was everything I imagine a good slice of cheesecake suppose to be. If this is an example of a "just okay" New York style cheesecake, I can't wait to sample superior ones from places such as Two Little Red Hens!
Although I have many experience with baking rich and dense cheesecakes, I don't think I've ever attempted one with such a taste profile. I have come close to the texture but my cheesecakes tend to be much more tangy from the large amount of sour cream. The slice I enjoyed today was very mellow from the taste of cream. Different, but good. :)
I am already thinking seriously of bringing a whole cheesecake home so my brother and I can enjoy it together.
