With the holidays fast approaching, we sat down with Food Bank Culinary Council member Chef Marc Forgione to talk about giving back, Christmas traditions and a special family recipe.
Q. What inspired you to get involved with Food Bank For New York City?
A. As a chef my whole life is about feeding people and making them happy with food. Charities that are geared towards feeding people really inspire me. So when I was presented with the opportunity to work with Food Bank I knew right away that I wanted to be involved.
Q. You recently participated in a special holiday event at Food Bank’s Community Kitchen & Food Pantry in partnership with Feeding America. Why do you think it’s important for New Yorkers to join the fight against hunger?
A. Sometimes people take being able to feed their hunger for granted. There’s nothing worse in the world than being hungry and not having the means to do anything about it.
Q. What Christmas or other holiday traditions will you be celebrating this year – culinary or otherwise?
A. For me, the holidays are all about spending time with family. No matter where we are living, I always make it a point to visit my family.
Q. Is there a holiday dish that you love?
A. Pumpkin cheesecake is a favorite of mine and the recipe I’m sharing with you today is a version of a recipe from my dad, Larry.
Chef Marc Forgione’s Pumpkin Cheesecake
Ginger Graham Crust
- 10 whole graham crackers, pulsed to crumbs in a food processor
- ¼ cup packed light brown sugar
- 1 tsp flour
- 1 tsp ground ginger
- ½ tsp ground black pepper
- ¼ tsp allspice
- ½ stick chilled unsalted butter, melted
Directions:
Combine all dry ingredients. Add melted butter and stir to combine. Press crumbs evenly into the bottom of a 9” spring form pan. Bake in a 350˚F oven until crust is golden brown, 8-10 minutes.
Cheesecake Batter
- 2 8-ounce packages cream cheese
- 1 cup pumpkin puree
- 4 eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground ginger
- 1 tsp nutmeg
Directions:
Mix all ingredients together in a food processor. Pour batter on top of baked crust and bake in a water bath at 325˚F until the center is firm and no longer jiggles, approximately 50-60 minutes. Refrigerate at least 3 hours until set.
Photo: Evan Sung