Cheese Torte

This is a very old recipe. It was handed out by a dairy company in Milwaukee, WI in the 1950's. My mother has the original. I don't have all the specifics but I think enough to make it if you can make a graham cracker crust.

2 tbsp gelatin (1 envelope Knox)
1/2 cup cold water
2 egg yolks
1 cup milk
1/2 tsp salt
1/2 pint heavy cream (2 containers to make 1 pint)
1 cup sugar
1 lb Baker's special cheese*
1/2 tsp vanilla
4 egg whites
Pour cold water in bowl and sprinkle with gelatin.

Beat egg yolks slightly and add sugar, salt and milk. Cook this in a double boiler over boiling water until it is like a custard. (Stir occasionally while cooking.)

Add gelatin to hot mixture and stir until well dissolved. Cool until mixture begins to thicken then add cheese and vanilla and beat with an electric mixer until light and fluffy.

Whip the cream 1/2 pint at a time. Beat egg whites until stiff and dry.

Fold both cream and egg whites into beaten mixture. Pour into graham cracker pastry.

My mother put this in a 9x13 inch pan. The graham cracker crust is made the usual way with crumbs and butter mixed together to make the crust. I don't have specific proportions. Refrigerate the torte for several hours before serving.

*Editor's note:
Dry cottage cheese is also called baker's cheese or no curd or hoop cheese. It is generally available but if you cannot find it, substitute half ricotta and half cottage cheese, drained overnight in a fine sieve. Sub info source: Clabber Girl

Homemade Baker's Cheese