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Recipe: Economy Cheese Cake (using cottage cheese, Parade magazine, 1960's)

Desserts - Cheesecakes
ECONOMY CHEESE CAKE

"This age-old recipe from Alsace-Lorraine calls for inexpensive cottage cheese instead of cream cheese and a delicious crust made of cookie dough."

FOR THE COOKIE CRUST:
1 egg
1/4 cup vegetable oil
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons milk

Beat egg; beat in oil. Mix and sift dry ingredients; add alternately with milk to egg mixture. Spread evenly in thin layer on bottom and sides of 8-inch spring-form pan, using a rubber spatula.

FOR THE FILLING:
1 cup fine-curd cottage cheese
1 cup dairy sour cream
3/4 cup sugar, divided use
4 eggs, separated
2 tablespoons flour
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Ground cinnamon

Blend cheese, sour cream and 1/2 cup sugar.

Beat egg yolks slightly, blend in with flour, lemon peel and juice. Beat egg whites until soft peaks form; beat in remaining sugar, 1 tablespoon at a time; fold into cheese mixture gently but thoroughly. Sprinkle with cinnamon.

Bake at 350 degrees F for 10 minutes. Lower heat to 325F; bake 1 hour longer. Turn oven off; open door. Let cake cool to room temperature in open oven. Chill.

Source: Parade magazine, Sunday, Aug 30, 1964

(There are no direct links to this issue of Parade. I have linked to the Newspaper's page just before the Parade magazine starts. The cheese cake recipe is on page 8 of this Parade issue. Just zoom out and advance eight pages to see the article.)

http://news.google.com/newspapers?id=FRgrAAAAIBAJ&sjid=KJ0FAAAAIBAJ&pg=5578%2C5733005
MsgID: 018837
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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