The Great American Cheesecake

I got a very happy surprise tonight while attending the Italian-​American Festival at Mercer County Park and it was The Great American Cheesecake! Lisa and her partner were so very friendly and allowed me to sample several kinds of cheesecakes that she makes in at 500 square foot industrial kitchen that is attached to her house in Lawrenceville. The first one was the Oreo cheesecake, and it was like biting into a creamy, decedant oreo cookie. Next was the lemon, creamy on the tongue with a lovely lemony finish. The orange cranberry was a sweet and tangy surprise and the cannoli cheesecake — well let’s just say I did not miss the crunchy shell! But they really surprised me when I tasted something I never thought I would have on the East Coast — their huckleberry cheesecake!
That is right East Coasters huckleberry was not only a blue hound created by Hanna Barbara, but it is also a sweet-​tart little berry that is jam-​packed with flavor. So much tastier than its cousin the blueberry. Now I have only had huckleberries in the Wyoming/​Montana area of the country and every time someone goes out there I beg them to bring me back some huckleberry jam.
Lisa explained to me that huckleberries can also be found in the Poconos and there is a small three week window for which they can be harvested so every year she and her partner trek on up and gather as much huckleberries as they can to create this amazing cheesecake and let me tell you if you never had huckleberries, you need to get your butt either over to Jackson Hole, Wyoming or stay on the East Coast and pick one up at The Great American Cheesecake.
All of the cheesecakes are light and creamy, they are not overly sweet and extremely flavorful. There is a touch of Grand Marnier in the cannoli cheesecake and rum and coffee liquer in the tiramisu cheesecake (the only I think I did not have the pleasure of sampling).
The Great American Cheesecake has been in existence for two years, Lisa tells me she works full-​time but sweets are her passion. She chose to focus on just one thing — making the best cheesecakes she can. She gets the creamy texture by using a cream cheese base, and depening on the cake she will do a mixture of mascapone or ricotta. The cheesecakes are nice and light, creamy and have a great finish on the tongue.
Well Lisa, you have done a fine job. Keep playing with flavors, don’t be afraid to try new combinations, I will be stopping by for more huckleberry and can not wait to get a tour of the kitchen!
Folks, if you are missing Michele Laurie cheesecake, give The Great American Cheesecake a try — I honestly do not believe you will be disappointed, in fact, like me — you will become a huge fan!