Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com. If you’re interested in sponsoring this column, call (530) 842-5777 or (530) 926-5214.

Linda Price makes the best cheesecake! She even wrote a cheesecake cookbook titled Say Cheese! Cheesecakes That Make You Smile, when she lived in Ashland and ran a cheesecake business. Since then, she met Lynn, got married, bicycled across the United States then settled in Dunsmuir in 2004. Linda opened the Boxcar Gallery on Sacramento Ave. which is now the location for LP Designs. Contact: LPDesigns5905@gmail.com

Lynn has been printing since high school. He has gone full circle from letterpress to offset/litho and now back to letterpress on his Heidelberg. Since moving to Dunsmuir Lynn built a manual cylinder press which he has donated to Siskiyou Arts Museum for their Makerspace. Lynn has taught classes on hand set type and letterpress printing. He is always willing to show off his latest creations and discuss printing techniques.

LP Designs combines Linda’s art background and experience with Lynn’s passion for printing. They print on glassware, lighters, pens, paper, fabric and custom letterpress work. Linda produces the pre-press needs and Lynn takes care of the printing. Their customers include: Jazz in the Canyon t-shirt, labels for the Dough Hook Bakery, coffee sleeves, coffee mugs and lighters for The Wheelhouse as well as their Trivia Night beer mugs, design posters for Siskiyou Arts Museum (SAM), coasters for the State of Jefferson Brewfest, shot glasses and lighters for the Metal Fest, just to name a few.

New York Cheesecake

Preheat oven to 350 degrees

Using a 9” spring form pan coat the sides with Crisco, then dust with flour, put the pan together.

Crust: Keep it simple, crush one package of graham crackers, any flavor, it will measure about 1 ½ cups.

Pour into the bottom of pan, pack it down using a flat-bottomed glass.

2 lbs. cream cheese – softened

1 ½ cups sugar

5 large eggs

2 oz. unsalted butter, melted

1 tsp pure vanilla

2 tbsp lemon juice

1 lb. sour cream

1/3 cup flour

Mix cream cheese and sugar in a large mixing bowl until soft and consistent.

Add eggs one at a time mixing until combined. Add butter, vanilla and lemon juice and mix well.

Add flour a little at a time. Scrape the sides of the bowl and mix until smooth creamy. Pour the batter into the prepared pan and place in the middle of preheated oven.

Bake at 350 degrees for 30 minutes, drop temperature to 225 degrees for 1 1/2 hours. Turn the oven off and leave the cheesecake in the oven with the door closed for another hour. Remove and let cool to room temperature before carefully removing the spring form sides. Refrigerate overnight to develop the flavors before serving.