Cheesecake at the Hoka

Ron Shapiro opened the Hoka in Oxford in 1974 as a movie theater. He showed much of what passed as “art cinema”, but included an eclectic blend of old “B” movies, and selections from cutting-edge favorites such as Russ Meyers and John Waters. Sometime around 1978, Ron went into partnership with Betty Blair, a beautiful lady from the Delta, and together they opened up the Moonlight Café in the theater. A dining area was constructed, the plumbing was re-done and kitchen equipment and a storage room was installed. The Moonlight served sandwiches, salads and desserts, and in a short time it became a very popular night spot in Oxford.

One of the signature desserts was a New York-style cheesecake that came to the Moonlight via two sisters, Marla and Lee Ann Frear, who hailed from Delaware. Both Marla and Lee Ann were big, buxom blondes. I vividly remember seeing them at a Halloween party costumed as Siamese twins, resembling nothing less than a battleship in full steam as their huge boobs plowed a wake through the crowd. They got the recipe from their mother, who was a caterer in Dover, and sold the cakes to the Moonlight to abet their college allowances. After they graduated, they gave the recipe to Gene Duncan, who gave it to me some thirty years ago. It’s a simple concoction, but you must take care to pack the crust evenly or it will singe on the outside and be soggy in the middle

Hoka Cheesecake

Filling: ¾ cup sugar, 3 large eggs, 2 teaspoons vanilla, 24 oz. cream cheese, room temperature, 1 stick melted butter. Beat eggs, add sugar and mix well at medium speed, then add cream cheese and melted butter.
Crust: 1 box Nabisco graham cracker crumbs, 1 ½ cup sugar, 1 ½ stick melted butter.
Topping: 1 pint sour cream, room temperature, 1 teaspoon vanilla, 4 tablespoons sugar.
Mix crust ingredients, pack in lightly oiled 9”x3” spring form pan. Mix filling ingredients well at medium speed for three minutes. Pour over crust, spread evenly and bake at 375 for 30 minutes. Remove from oven, spoon on topping, return to oven at 475 for 5 min. Chill very well before slicing. For an amaretto variation, add two teaspoons almond extract to topping.

 

7 Replies to “Cheesecake at the Hoka”

  1. Do you recommend a water bath for this cheesecake? With regard to cooling, should it be brought down to room temperature before being placed in the refrigerator?

    Many thanks.

    1. You do not need a water bath. And yes, it should be cooled at room temperature before being covered and refrigerated.

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