Recipe Talk

My husband is looking for a cheesecake recipe from the 1950's, that had yeast in the ingredients and a crumb topping. He thinks it was on the back of a can of condensed or evaporated milk.

Alacari

YEAST CHEESECAKE
Dough:

1/2 cup margarine
1 cup sugar
1 1/2 cps water
3 eggs
rind from one lemon
1 kilo flour
1 package yeast or equivalent
Filling:

6 pkgs 1/2% fat white cheese (I guess you could use cream cheese)
3 eggs
6 Tablespoons corn starch
1 1/2 cups sugar
6 pks vanilla sugar
Drain the cheese in a towel hung over the sink for 3-4 hours. Take the remaining cheese ball and mix with the rest of the ingredients and refrigerate.

Dough: Mix 1 T sugar with the water and yeast and let foam. Add margarine sugar and eggs. Add the rest and mix well. It makes a sticky dough.

Roll out the entire dough into one very large rectangle on a well floured surface. Smear with 1 1/2 cups of margarine, folding like a business letter and then folding the outside ends in thirds to the middle. Refrigerate for several hours.

Divide the dough into 6 balls. Roll out into a 81/2 x 11 rectangle. Put cheese in row down the center. Cut slits on the diagonal from the outer edge of the dough to just before the cheese and cover into a "mock braid" not overlapping the two sides by a lot (barely overlap so the piece you receive to eat isn't too doughy!).

Bake until golden brown. Boil 1 cup of sugar with 1/2 cup of water and pour syrup over hot loaves. Freezes well also!

From: Helaine Ring (aring@shani.net)