Cheese Cake

Ingredients

• Graham cracker crumbs
• 4 eggs slightly beaten
• 1 lb. small curd cream style cottage cheese
• 2 pkgs. (each 8 oz.) cream style cheese
• 1 pt. commercial sour cream
• 1.5 cups sugar
• 0.5 cup butter or margarine (melted)
• 2 tablespoons lemon juice
• 1 teaspoon vanilla

Method

1. 1

   Spread bottom and sides of a 9' spring form pan with batter.

2. 2

   Dust sides with cracker crumbs.

3. 3

   Beat cottage cheese with high speed until well blended and creamy.

4. 4

   Add cream cheese.

5. 5

   Beating at high speed, add sugar, then eggs.

6. 6

   Reduce speed to low, add corn starch, lemon juice and vanilla.

7. 7

   Beat until blended, then add melted butter and sour cream.

8. 8

   Blend with low speed.

9. 9

   Pour into prepared pan.

10. 10

    Bake in slow oven (325 degrees) until firm around edges, about 1 hour and 10 minutes.

11. 11

    Turn off oven; let cake stand in oven with door closed for 2 hours.

12. 12

    Remove from oven and cool completely on wire rack.

13. 13

    Chill.

14. 14

    Remove sides of pan.

15. 15

    Makes about 12 servings.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 28. The excerpt below is the record exactly as published.

tablespoons lemon juice. Heat oven to 350 degrees. Grease tube cake pan. Cream oil and sugar. Beat in egg yolks, one at a time. Beat in hot water. Sift together flour, soda, salt and spices-beat into egg mixture. Stir in carrots and pecans. Beat egg whites until soft peaks and fold into batter. Turn into tube pan and bake 70 minutes. Cool in pan 15 minutes. Re- move onto wire rack and cool completely. Make glaze and pour over cool cake. Dorothy Warren Williams Asst. Home Economics Agt. 10), Carrot Ring 2 cups grated carrots 2 whole eggs 1 cup brown sugar 2 teaspoons baking 1 stick butter powder 1% cup Bisquick Flour 1 small can Crushed Pineapple Mix all ingredients, pour in greased mold. Bake l hour in 350 degrees oven. Mrs. Leonard Grossman Cheese Cake Graham cracker crumbs 4 eggs slightly Pe lb. small curd cream beaten style cottage cheese % cup corn starch 2 pkgs. (each 8 oz.) 2 tablespoons lemon cream style cheese juice 1 pt. commercial sour 1 teaspoon vanilla cream * cup butter or 14% cups sugar margarine (melted) Spread bottom and sides of a 9' spring form pan with batter. Dust sides with cracker crumbs. Beat cottage cheese with high speed until well blended and creamy. Add cream cheese. Beating at high speed, add sugar, then eggs. Reduce speed to low, add corn starch, lemon juice and vanilla. Beat until blended, then add melted butter and sour cream. Blaend with low speed. Pour into prepared pan. Bake in slow oven (325 degrees) until firm around edges, about 1 hour and 10 minutes. Turn off oven; let cake stand in oven with door closed for 2 hours. Remove from oven and cool completely on wire rack. Chill. Remove sides of pan. Makes about 12 servings. Mrs. Thomas Petty 105 Brown Stone Front Cake Boil together until thick: cup cocoa Scupesiueat cup water ne ve Remove from heat and cool. Add % teaspoon soda. While this is cooling cream: 2 cups brown sugar 3 egg yolks % cup butter Add this to cooled ingredients and mix in: 2 cups plain flour (sifted) 1 cup buttermilk 1 teaspoon vanilla \ yeasp00en of waking Oovwder Fold in beaten egg whites.” Bake 350 degrees. Filling: ED DUE Le Go 1 large can evaporated 3. cups sugar

Cook this with the app: pantry check, scaling, and the assistant.