About Mitchell's Cheesecakes
Mitchell’s cheesecakes are light and creamy New York style cheesecakes that are made fresh using natural ingredients, quality cream cheese and feature the signature “all around crust.” All Mitchell's Cheesecakes are 9-inches in diameter and will provide 16 very generous slices.
Mitchell began making cheesecakes in 2004 as a diversion from his occupation and launched the Mitchell’s Cheesecakes business in September 2008. Using lemons brought back from Arizona by his mother-in-law Judy, a little courage, support from his wife Nancy and several standard cheesecake recipes as a guide, he made the first lemon cheesecake for Judy on Mother’s Day in 2004. The first cake was not intended to have a top layer of crust. Mitchell decided to sprinkle the extra graham crumb mix on the top of the cake. The people loved the extra crust as a tasty compliment to the creamy and smooth texture of the filling. Since April 2009 customers can choose their cakes with the original crust or with a "natural crust" that contains natural and organic ingredients. A mini cheesecake version is also now available in all flavors. The mini cheesecakes are @ 2 inches in diameter, 1 and ¾ inches high and come 20 in a box.
With a little effort and practice Mitchell’s success in making a consistent quality lemon cheesecake for wife Nancy, family and friends soon turned into a passion. In addition to the Lemon Judy, named of course for his mother-in-law, five new recipes have been developed since 2006. They include: Almond Verrazano, Metropolitan, Chocolate Manhattan, the Nutty Professor and the Turtle King. Try one today!
Tips to Cutting Slices of Mitchell's Cheesecake
Dip a sharp knife into hot water for 15 seconds, wipe it dry, and slice. Repeat the hot-water dip and wipe before every slice.
Dip a sharp knife into hot water for 15 seconds, wipe it dry, and slice. Repeat the hot-water dip and wipe before every slice.