Lynn, this recipe sounds so great, but not sure what they mean by “crushed” walnuts. There was a famous restaurant in Boston, Steuben’s, that had the same recipe for their cheesecake and we used to go there to buy their cheesecake to bring home. It is the absolute best recipe I’ve ever used! Take out cake and place on something to cool. All about women of a certain age. This is the last step, the sour cream topping. Combine the ingredients above and press into a greased springform pan. of graham crackers crushed as fine as you can crush them. Perino’s Restaurant first opened in Los Angeles in 1932. The lemon juice gave it a nice, fresh flavor. Enjoy! I was doing such a blessing by bringing him food. (Privacy Policy) *. I need to try this for Sunday dinner. Over time, he befriended the chef who, one day, gave him his personal (and very secret) cheesecake recipe. I’m so happy you’ve found us. I can still picture all these cheesecakes lined up on the kitchen counter. I clipped the original article and have it nestled in my baking scrapbook. You may comment as a guest or log in to comment. Me:      Wait a second. You should see how skinny he is and oy, the way he lives. Why is it so good? He’s not handsome. My mother found this recipe in the 1980’s. My mother kept this issue her entire life and my sister threw out everything I would have wanted and has been very difficult about everything else, as well. I have read and agree to Food Storage Mom's privacy policy, I’m Linda Loosli. I don’t know how he expects to be an actor. Then I let it cool in the pan a few hours and then (leaving it in the pan) I cover it with tin foil and put it in the fridge. I have made this cake with the French sour cream top as instructed, but I tend to prefer it plain or with just fruit on top. Also any suggestions for removing the springform pan? Virginia Trebilcock’s recipe with a wonderful history of cheesecake, including my favorite line to the effect that “one slice equals the annual caloric eqivalent of a small country”!! Lindy’s also sold pineapple topping, I believe. Bake at 425 degrees for 5 minutes. I put parchment paper on the bottom and around the sides of the spring form pan and when you remove the side it looks like a bakery cake, all nice and smooth. Mom:  Famous, shamous. Required fields are marked *. My grandmother has made this recipe since she saw it in the magazine. Our goal at Food Storage Moms is to help “one family at a time.”. After a successful career as a fine artist, I decided—at 72—that I wanted to start blogging. I use this as a base recipe, and use many different ingredients; you can do anything you want with this. Har det!!!!!!! Pour on top of the graham cracker crust. Your email address will not be published. Was kissed by wolves. She was generous with her cheesecakes but she never divulged the recipe. Enjoy! Linda. After baking the filling remove from oven. It’s really good and easy to make! Did you know that? You've done it. Take a break and read about all of your favorite locations that made the Best of New England Hall of Fame. Now Mary had a ‘gentleman friend’ who ate at Perino's often. If you follow this method, I promise you will not have a issue getting the side of the pan off of the cake. In fact, I didn’t like cheesecake at all. This recipe has lemon rind in the cookie crust and lemon and orange rinds in the filling, which really gives it a nice flavor. I love your comments, but I need to know your name. She’s worried he’s not eating enough. Refrigerate for 4 hours before serving. With a smooth, creamy center that doesn’t crack, a buttery walnut and graham cracker crust, and a touch of tangy lemon, this recipe is fit for the blue ribbon at any event. I consent to Food Storage Moms collecting and storing the data I submit in this form. Patty B’s restaurant in Dover NH makes a fabulous cheesecake. But before I do, here’s a wonderful story which captures so much of my mother’s personality. This Site is affiliated with CMI Marketing, Inc., d/b/a CafeMedia (“CafeMedia”) for the purposes of placing advertising on the Site, and CafeMedia will collect and use certain data for advertising purposes. I’ll be using this recipe again without a doubt. At least I can tell Lillian that I saw Dusty, fed him and he’s OK. Me:      You mean you went to the trouble of making one of your cheesecakes and took the train all the way into New York just to feed Lillian's son? This is a great cheesecake, and yes, the recipe was in an OFA from the 80s. Here’s the story. Now, I want to share it with the world in memory of my mother, Anna, and to honor her good taste and her guardianship of one of baking’s great triumphs. Charlie Chaplin always ordered Perino’s pumpernickel cheese toast. :). Secrecy being what it is, he gave the recipe to Mary and Mary immediately gave it to my mother. Combine these ingredients in a small bowl and spread carefully on top of the cheesecake. Your grandmother will have to forgive us, but this truly is the best cheesecake recipe in the world. Since I already had a site devoted to my artwork, I chose to call my blog “Apart from my Art”. But, at the same time, she would bake cheesecakes for every family member, friend, celebration or event, be it holiday, birthday, funeral or bris. I knew Dusty needed food. This recipe is a real keeper. In fact, I didn’t like cheesecake at all. Linda. He’s short and skinny. This is my mom’s recipe with a few modifications. But he has a very nice personality... 2 cups of Graham Cracker Crumbs (Nabisco -13 1/2 oz. packages of Philadelphia Cream Cheese at room temperature, Put cream cheese into a mixing bowl ( 4 pkgs of cream cheese), Add 1 cup of sugar and 1 tablespoon of flour, pinch of cinnamon and beat mixture, Add 1 egg at a time and beat into mixture. He’s a very famous actor. It's my mother, Anna's secret recipe. Bette Davis had her own booth reserved for her at all times. You may want to run a thin, sharp knife around the inside edge of the pan but I find you don’t even need to do that.

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