Recipe: Refrigerator Cheese Cake (unbaked, with custard filling, Joy of Cooking, 1950's)

REFRIGERATOR CHEESE CAKE

"This sumptuous Torte will serve 18 persons. It is handsome and delectable and has the valuable quality of keeping well so that it may be made a day in advance."

FOR THE CRUST:
1 package zwieback or graham crackers: about 6 oz.
1/2 cup butter
1/4 to 1/2 cup sugar

FOR THE FILLING:
4 egg yolks
1 1/4 cups sugar, divided use
1/4 teaspoon salt
1/3 cup milk
2 tablespoons gelatine (unflavored gelatin)
1/2 cup water
1 1/2 pounds cream cheese, softened (3 packages, 8 ounces each)
4 egg whites (pasteurized)
1 cup heavy (whipping) cream

TO MAKE THE CRUST:
Crush the crackers. Work the butter and 1/4 to 1/2 cup sugar into the crumbs.

Reserve 1/4 of the crumbs. Spread or pat the rest in a thin layer over the bottom and sides of a 10-inch spring mold (springform pan) about 3-inches deep.

Bake the crust in a moderate oven (375 degrees F) for 15 minutes. Cool it.

TO MAKE THE FILLING:
Beat together 4 egg yolks, 3/4 cup sugar, salt and milk in the top of a double boiler. Heat and stir this custard over hot water until it thickens.

Soak gelatine in 1/2 cup water. Stir this into the hot custard until dissolved. Cool the custard.

Work the cream cheese with a fork until smooth. Stir it into the cooled custard until well blended; set aside.

Whip the egg whites until stiff. Gradully whip in the remaining 1/2 cup sugar; set aside.

Beat heavy cream until stiff, then fold into the custard mixture. Fill the crust with the filling. Sprinkle the reserved crumbs over the top. Chill the torte well in the refrigerator until ready to serve.

Makes 1 (10-inch) cheesecake, 18 servings
Source: The Joy of Cooking by Irma S. Rombauer, 1952

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Dear Judy,

This recipe fits your description, I hope it's the one you're looking for.

Happy Baking!
Betsy