NANNY + CHEESECAKE

This visually stunning movie (amazing use of color!) was suspenseful and heartbreaking, but also hopeful. It won a Grand Jury prize at Sundance in 2022. The incorporation of “supernatural beings of the African diaspora” (Anansi the trickster spider and the water spirit Mami Wata) was really clever (credit to the John Boone article at Oscars.org for the quote).

Directed by: Nikyatu Jusu

Starring: Anna Diop, Michelle Monaghan, and Sinqua Walls

Screenplay by: Nikyatu Jusu

Malik: “You have to try this.”

Aisha: “I’m so full.”

Malik: “Oh, but this is the best cheesecake on the East Coast.”

New York-Style Cheesecake (recipe from Martha Stewart’s Cakes)

For the crust:

1/2 c. (1 stick) unsalted butter, at room temperature

1/2 c. granulated sugar

2 egg yolks

2 1/4 tsp. vanilla

1 1/4 c. flour, plus more for dusting

Pinch of salt

For the filling:

Unsalted butter, for pan

3 1/2 lbs. (seven 8 oz. bars) cream cheese, at room temperature

2 1/4 c. granulated sugar

1/2 c. flour

5 eggs, at room temperature

1 c. sour cream, at room temperature

1 1/2 tsp. vanilla

Blueberries to garnish

Make the crust: Beat butter and sugar on medium speed until pale and fluffy (3-5 minutes). Add yolks, 1 at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in vanilla. Add flour and salt; beat until mixture comes together but still crumbles.

Preheat the oven to 350 degrees. On a lightly floured surface, roll out the dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top of the dough; using a paring knife, cut out a round about 1/4 inch larger in diameter than the pan. Transfer dough to a baking sheet; freeze 15 minutes. Bake until golden, 12-15 minutes. Transfer crust to a wire rack to cool completely.

Make the filling: Set a kettle of water to boil. Replace the bottom of the springform pan, butter the sides and insert the bottom crust. Beat the cream cheese on medium speed until fluffy and smooth (about 3 minutes), scraping down the sides of the bowl as needed. In a small bowl, combine the sugar and flour. Reduce mixer speed to low. Gradually add the sugar mixture to the cream cheese and beat until smooth. Add eggs, 1 at a time, beating until well incorporated and scraping down the sides of the bowl as needed. Mix in the the sour cream and vanilla.

Pour the filling over the crust. Wrap the bottom and sides of the springform pan in a double layer of foil. Set the springform pan in a large roasting pan. Carefully pour boiling water into the roasting pan to reach halfway up the side of the springform pan. Bake cheesecake until set, 45 minutes. Reduce the oven temperature to 325 degrees. Continue to bake until the cake is golden on top but still slightly wobbly in the center, about 30 minutes more. Turn off the oven; leave the cake in the oven with the door slightly ajar for 1 hour.

Remove the pan from the water bath; transfer to a wire rack to cool completely. Refrigerate, uncovered, at least 6 hours or up to overnight. Run a knife around the edge of the cake to loosen before unmolding.