Wookiee Hut Cuisine presents:
Pakrik Minor Cheesecake

by SuSu

Carib Devist would describe himself as a simple farmer on the small planet of Pakrik Minor. He'd like nothing more than to milk his dairy beasts, plant and harvest the tallgrain crops, and live with his many brothers in a communal extended family. When Leia and Han Solo arrived on Devist's peaceful agrarian world, he knew the days were numbered before his family's secret was out. But before that happened, he attended to his guests, showing them a farmer's hospitality. His wife, Lacey, made her specialty -- a rich dairy custard pie topped with preserved fruit from their many acres of orchards.

Leia and Han promised to keep their secret, for they understod how devastated the Devists AND the galaxy would be if the information ever became public -- the Devists are clones of the former Colonel Baron Soontir Fel, the best Imperial pilot since Darth Vader, and under the aegis of the late Admiral Thrawn as sleeper cell Jenth-44. In return, the Devist brothers would not fight for the Imperials.

But Leia had another agenda -- Lacey had promised her the recipe for the cheese pie the next time they met. Leia reasoned that the longer the Devists were kept hidden and unmolested, the better the chance she had of getting that recipe!


  • 5 packets cream cheese (40 oz. in all), at room temperature to soften
  • 1 teaspoon lemon juice or ½ teaspoon lemon zest
  • 1 teaspoon lime juice or orange juice or ½ teaspoon zest
  • 1 3/4 cup white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 7 oz graham crackers, crushed fine
  • 6 tablespoons butter, melted
  • ½ cup sugar
  • canned fruit pie filling, your choice of flavors (optional)
Mix together the softened cream cheese, citrus juices, and sugar, then beat in the eggs, one at a time. Add the vanilla extract and beat well, and set aside.

In another bowl, mix together the graham crackers or vanilla cookies, the butter and sugar. Pat the mixture on the bottom of a 10 inch/25 cm springform pan, and up the sides a little bit (about an inch is fine). Pour the cream cheese mixture into the crust, and jiggle a bit to even up the batter and remove air bubbles.

Place the cake in an oven heated to 500°F/235°C for 10 minutes, or till the cake looks a bit puffy. Lower the temperature to 200°C/85°C for about 2 hours. The cake is done when it's mostly set, but still a bit jiggly in the center. Allow to cool on a rack overnight.

Run a damp knife along the edges of the springform pan to loosen the cheesecake, then remove the "collar" part of the pan. Leave the cake on the pan bottom for serving.

If you wish, top the cake with canned fruit pie filling of your choice. Popular favorites include: cherry, strawberry, blueberry. Note that if the cake is not eaten immediately, the fruit color will tend to seep into the cake over time. Also note: if the surface of your cake cracks on cooling, this is a good way to hide it! If you prefer, cut the cake into slices and serve the pie filling as a sauce.

This cake is very, very rich, and this size can probably serve 12 to 20 people.


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