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 1 year, 9 months ago by Joan Boss.