Saturday, July 30, 2016


At Rockwell, in the 1980s, my Department had marvelous carry-in dinners. At one, I had invited the Quality Control team to join us. One of the Managers was Fred Davidson and he brought cheesecake which was delicious. He told me it was his mother's recipe. I asked for the recipe and it was definitely New York-style-Jewish cheesecake. Each time I made cheesecake after that I used Fred's mother's recipe. After the contract was completed at Rockwell, I lost track of Fred.

One day, in the 1990s, Scott, our niece Robin's husband, said he would like to make cheesecake and asked to borrow my spring-form pan and my recipe.

When he saw the name on the recipe he said, "That's funny--that's the name of our new Quality Manager at work." I asked, "Do you know where he worked in the 1980s?"

Yes, Fred Davidson, was in Washington Court House. One day, I saw Fred in Kroger and he said, "It's a small world; how did a big-time Manager like you end up in Washington Court House?" I laughed and told him that I'd spent my whole life here. I asked, "How did a big-time Quality guy like you end up here?" He said that he had custody of his daughter and that she wanted to have a horse, so he decided to accept a job in a rural setting.

My sister-in-law Carol, who is Korean, called me to tell me that her girlfriend, Jeannie, who is also Korean, was dating the "nicest guy" from where she worked and that he knew me. Yes, it was Fred Davidson. Fred Davidson, a Jewish guy from New York, was dating a Korean gal in Washington C.H.

I loved the incongruity.

I said, "Tell her his mother makes the best cheesecake!"

                                    FRED DAVIDSON'S MOTHER'S CHEESECAKE

3/4 cup graham cracker crumbs
2 tablespoons butter
1 cup plus 5 tablespoons sugar
1 1/2 pounds cream cheese
3 eggs
2 teaspoons vanilla
2 cups sour cream
1/2 cup toasted, slivered almonds

Have butter, cream cheese, and eggs at room temperature.

Mix graham cracker crumbs, butter, 2 tablespoons sugar together;  blend well.  Press into the bottom of a 9-inch spring form pan.

Cream cheese thoroughly;  slowly beat in 1 cup sugar, then the eggs, one at a time.  Add 1 teaspoon vanilla.

Pour into prepared graham cracker crust.  Bake in 350-degree oven for 20 minutes or until set.

Remove from oven.  Increase heat to extremely hot 500 degrees.

Mix sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla.

Spread on cake.  Bake for 5 minutes.  Cool cake, then chill.

Remove rim from pan.  Sprinkle top of cake with almonds.

1 comment:

Anonymous said...

Where's mine? ML