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  5. Smooth & creamy cheese cake (circa 1950's)

Smooth & creamy cheese cake (circa 1950's)

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nanc2758 - home chef
nanc2758

I'm looking for a very old cheese cake recipe (circa 1950). Accidently thrown away when my mother passed away.
I can recall the crust was made w/crushed "Zweback" brand baby cookies combined w/brown sugar and butter.
Eggs separated.

Cream cheese, orange zest and yokes combined.
Whites beaten to peaks, sugar added.
Fold together.
The crust is pressed high around the sides of a spring form pan.
It is baked in water bath at a high temp at first, lower temp and when finished the cake is left to cool at room temp in the oven.

The cake turns out tall,providing it doesn't fall, amazingly light and creamy.

Anything even close would be appreciated.
Thank You from My Three Sons

over 20 years ago

1 Reply

Home chef
Peanut Patty

ANGEL CHEESECAKE

1 c. zwieback crumbs
2 tbsp. sugar
2 tbsp. melted butter
1/2 c. sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. salt
2 (8 oz.) pkgs. cream cheese, softened
5 egg yolks
2 c. dairy sour cream
5 egg whites
1/2 c. sugar
1 recipe Raspberry Glaze

CRUST:

Mix crumbs, 2 tablespoons sugar, and the butter; press on bottom of ungreased 9-inch spring-form pan.

FILLING:

Beat next 5 ingredients into cream cheese. Blend in yolks, then sour cream. Beat whites to soft peaks; gradually add 1/2 cup sugar, beating to stiff peaks. Fold whites into cheese mixture. Gently pour into crumb-lined pan. Bake in slow oven (325 degrees) 1 1/4 hours of until done. Cool about 10 minutes; run spatula around edge to loosen. Then cool thoroughly before removing sides of pan. Top with Raspberry Glaze. Chill, if desired.

RASPBERRY GLAZE:

Thaw one 10 oz. package frozen red raspberries; daring, reserving syrup. Add water to syrup to make 1 cup; blend in 4 teaspoons cornstarch and dash salt. Cook and stir until mixture thickens. Add raspberries; cool.

over 20 years ago
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