By Janet Manders
Yesterday was one of those sub-zero, bone-chilling winter days in Wisconsin. I had no desire to bundle up and leave the warmth of my house, so I poured a second cup of coffee into my favorite Christmas mug, grabbed paper and pencil to make a shopping list, and opened my wooden Longaberger recipe box. I pulled out a loose-leaf piece of paper titled “Grandma’s Cheese Torte” and paused to revel in warm memories of a dessert that’s a yearly delectable delight.
My siblings and I aren’t 100% sure when our tradition of indulging in this holiday treat began. As youngsters, cheese torte made by either our grandma or our Great Aunt Reggie was a seasonal treat that we eagerly awaited. Years later, when both were gone, and our own children were young, Mom became the baker, creating something that looked and tasted even better than we remembered from our youth. Did she change Grandma’s recipe? Or did she start from scratch with a new one? My sister thinks the latter is true and that it was lifted from the Philadelphia Cream Cheese box cover. She is the proud owner of a recipe card, written in Mom’s neat handwriting, and now yellowed with food stains in the corner.
I copied that recipe onto a loose-leaf page, and it’s pristine white. I tried to make the torte once in my early twenties, but it didn’t live up to my family’s standards, so I filed the recipe and left the making of the masterpiece to Mom. Luckily, in the years to follow, my daughter, Sara, and my nephew, Ben, showed more persistence than I did. Each of them learned Mom’s secrets to preparing this family tradition. Without them, our yearly indulgence may have become nothing more than a memory, just like the multitude of three-by-five-inch cards crammed into my Longaberger box.

The layers of the torte remind me of my mom’s personality. The bottom layer, a crust, is made by mixing 24 crushed graham crackers with ½ cup of melted butter and ¼ cup of sugar, then pressing it into the bottom of a 13×9-inch pan and along the sides. It’s baked for 5 minutes at 300 degrees.
Mom’s interactions with others could feel as brusque as the crunchy crust. She knew exactly how something should be done and was rarely patient when watching others do it slowly or in a way she didn’t expect. Sara remembers her grandma teaching her the art of one of the steps for the torte and saying, “Not like that. Give me that spatula. Do it like this.”
Despite her curt approach to instruction, Mom was deeply loved by both her children and her grandchildren. Like the crust, she was recognized as the firm foundation in our family. We all admired the quiet strength she showed in her mid-nineties as she cared for my dad when he succumbed to Alzheimer’s, and then marveled when this was followed by her living independently, for the first time in her life, until the age of ninety-eight.
In contrast to the crisp base of the torte, the filling and topping are creamy, providing a melt-in-your-mouth sweetness. The soft middle includes 16 ounces of cream cheese, 3 slightly beaten eggs, 2/3 cup of sugar, 1 teaspoon of vanilla, and ½ teaspoon of almond extract that are beaten with a mixer, poured over the crust, and then baked for 25 minutes at a slightly higher temperature of 350 degrees. Once cooled, 16 ounces of sour cream, 1/3 cup of sugar, and a ½ teaspoon of almond extract are mixed, spread over the middle layer, and then popped into the oven for 10 more minutes.
Those two sweet layers feel like the epitome of my mom to me. She loved her family with a sweet, fierce quality. Although quiet, she was very intelligent and had an amazing sense of humor that could take you by surprise. She also took great pride in seeing her cheese torte legacy preserved.
This year will be our first Christmas without our mom and grandma. We’ll all miss her dearly. But the cheese torte and the memories that are almost as satisfying will both be there.
©2026 Janet Manders
Janet Manders writes stories about her life, with the hopes her children and grandchildren will appreciate them years from now. Recent works of hers have been published on True Stories Well Told, on 101words.org and as part of the 2025 Birren Center’s Anthology Collection entitled Second Chances. Janet’s memoir, The Marrowthon, will be published next year by Written Dreams. Janet lives in Madison with her husband, near her daughters, grandchildren, and writing friends.
















