The desserts on holidays are complete, once the cheesecake comes out. “What kind is it?” is a usual question, because the traditional plain is great, but the many delicious flavors available are also fabulous. In restaurants, ears perk up when “cheesecake” is heard recited as one of the desserts.
The Cheesecake Lady store in Hamilton is celebrating its 8th anniversary this September. The owner-operator is Lisa Parysz, who is The Cheesecake Lady. She bakes them, sells them, tests new flavors and hands them out the walk up window, to happy customers.
Growing up in Lawrence with parents who were both teachers, Parysz is a certified sweets lover. “I have always baked and shared, so when I started making cheesecakes, I noticed that they got more attention than the other cakes I baked, and everyone was of the opinion there was something special going on.”
Parysz works for the Department of Environmental Protection, with the Green Acres program. “I took some cheesecakes to work to eat as snacks during break and lunch. They were very well received. People started saying I should sell them. It was very organic and slow building,” she says.
Trying out various farmers markets and craft shows, would encourage Parysz even more. “The cheesecakes were a hit, we would sell out! I would cut up small squares as samples for the different flavors. People would gobble them up. This is where the product, Cheesecake Bites originated,” she says.
The bites are an assortment of 24 small squares of 4 different flavors. The 4 flavors will vary from week to week, depending on Parysz’ inclination. Now the Bites are a bestseller.
After selling out and farmers markets and craft shows every weekend Parysz started to think about a bricks and mortar storefront. After a foray in Lawrenceville, she settled in Hamilton on Nottingham Way in the heart of Hamilton Square.
The store is in the bottom half of a house with a driveway and parking lot. After parking the customer will walk up to ramp to the sales window. Next to the window is a list of the current available flavors, which on this day include cannoli, piña colada, snickerdoodle, strawberry swirl and triple chocolate.
A discussion will ensue and an order will be placed. “People seem to always wish to have a conversation. What occasion the cake is for, what flavors they enjoyed in the past, where they are traveling from, and so on. People want to enjoy a little personal interaction. I like it too.”
As the cheesecake changes hands the cake and a smile walk back to the parking lot en route to a family gathering.
“I make the flavors I like. People around Mercer County grew up eating Michele Lorie cheesecakes, and reminisce about standing in line on Hamilton Avenue. I did too.” Parysz says.
Michele Lorie closed in 2007. “That was quite a while ago. There is still a need for homemade desserts and here we are. I feel my cakes are a great continuance of the local tradition of cheesecakes in this area. The flavors have evolved and become a little more complex, but the tradition lives on,” she says.
Parysz said that she uses different crusts for the cheesecakes, including graham cracker, cinnamon graham cracker, vanilla wafer, almond shortbread and Oreo cookie. She uses fresh ingredients and “the cakes are homemade top to bottom.”
Parysz bakes 25 cheesecakes at a time and uses Philadelphia brand cream cheese. “It really is the best.” she says. “I have reached all these flavors by trial and error. It is an intensive process, but worth the time.”
Parysz will make four different versions of a new flavor and take them to work for a blind taste test. Numbering the cakes 1 through 4, she would ask her lucky colleagues to rate the cakes for flavor. Chocolate-covered banana and peach cobbler are two varieties that usually sell out.”
She admits the flavors still must be somewhat reasonable to make. “I can’t go too crazy and make them too labor intensive. I am still a one person band.”
We had to stop this interview three times on a late Thursday afternoon, as customers came up to the window and rang the bell to a cheesecake and a little conversation.
Helping out as they can are Parysz’ daughter and son. She also has a friend who helps during the busy season, which for The Cheesecake Lady is October through Thanksgiving, Christmas and New Year’s. During the height of holiday season, cheesecake production can reach 300-400 cakes a week. Easter is also a popular time for cheesecakes and family gatherings.
“It is a lot. Making the crusts, mixing the eggs, the cheese, the flavors, baking and shrink wrapping the finished products,” Parysz says.
The Cheesecake Lady also works with nonprofits on fundraisers. “The high school teams from Steinert and Robbinsville, graduating high school classes, Hibernian soccer teams, we work with them all. We can only do so many though. We will work with about 10 teams per holiday. Maybe 600 plus, additional cheesecakes. The fundraisers are very popular. It’s a win-win-win.”
While ghosts of how good cheesecakes were abound, The Cheesecake Lady is making memories of her own. The flavors, customers’ wants and needs, and commitment to high quality ingredients set the business apart. There is a nostalgia here. There is a connection to the past where you must interact “old school” by walking up to a quaint window and discussing the wares offered. There is a warm feeling here that gives the customer pause.
When asked if she would ever go full time as The Cheesecake Lady, Parysz smiles. “I love my job. I love what I do. I’m always listening to opportunities, but right now, I am fine. I am happy.”
The Cheesecake Lady. 3629 Nottingham Way, Hamilton Square. Phone: (609) 667-4500. Pickup hours: Thursday and Friday, 1 to 6 p.m. and Saturday, 10 a.m. to 3 p.m.
