Cheesecake
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Topping: Mix sour cream, sugar, and vanilla.
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
5566Calories
35 gProtein
1102 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories5566 kcal
Protein35 g
Carbohydrates1102 g
Fiber2.4 g
Sugars1065 g
Total Fat175 g
Saturated Fat70 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol848 mg
Sodium1675 mg
Potassium682 mg
Calcium586 mg
Iron3.6 mg
Magnesium71 mg
Phosphorus645 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.4 mg
Vitamin K9.5 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate81 mcg
Choline299 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 65. The excerpt below is the record exactly as published.
CHEESECAKE CRUST: 14 C. Graham Crackers (Squashed) 1/8 Lb. Butter 2 To. Sugar Mix with crumbs and pack on bottom and sides of pan, preferably spring type pan. FILLING: 3/4 Lb. Cream Cheese 2 Eggs 5 C. Sugar Dash of Vanilla Soften cheese. Beat eggs well and add sugar - then add cheese and vanilla. Beat till smooth. Pour over crumb mixture, sprinkle with cinnamon and bake at 375° for 20 minutes. Cool and spread with the following topping, then bake for 5 minutes more and chill.. TOPPING: 1 carton commercial sour cream mixed with 2 Tb. sugar and a little vanilla
Cook this with the app: pantry check, scaling, and the assistant.