Marshall Field's Cheesecake

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    Joan Boss
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    Marshall Field’s used to make a moist, dense cheesecake with currants. It was baked in a rectangular pan and served as a rectangular slice. I have checked several of their cookbooks but have never been able to find it in one. It was a very wet texture and unlike any other cheesecake. I have fond childhood memories of it and would love to be able to make it.

    • This topic was modified 2 years, 3 months ago by  Joan Boss.
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