Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Grandma K's schmierkase cheesecake

List of Ingredients




60 year old recipe This torte is not overly sweet, as are most cheesecakes. It also is very delicate and tender and light tasting-not heavy, at all.

Graham Cracker Crust Ingredients:

3 cups finely ground graham cracker crumbs
1/3 cup granulated white sugar
1/2 cup melted butter or margarine

Old-Fashioned German Cottage Cheese Torte Ingredients:

2 envelopes plain (un-flavored) gelatin (like Knox)
1/4 cup cold water
1 cup granulated white sugar
2 large egg yolks
1/2 cup milk
1 pound creamed schmiercase or cottage cheese (pureed)
2 teaspoons vanilla extract
2 large egg whites, stiffly beaten
1 pint (2 cups) heavy whipping cream (beaten)

Combine graham cracker crust ingredients together. Mix well. Set 1 cup of this mixture aside for your topping. Press into the bottom and up the sides of a 10" deep round dish or 10" springform pan-it will fill it up to the top. If you have a 12" pan you will have more room-or else use a 10" springform pan with deep 4" sides.

Soften the gelatin in the cold water and let it stand 5 minutes-it will be very thick like paste and absorb all of the water . In the top of a double boiler, combine the sugar, egg yolks and milk-over very low heat on top of simmering water-do not let water get above a simmer or you will have scrambled egg yolks. Remove from heat. Stir in softened gelatin; allow to cool completely, until thickened. Add the pureed cheese and mix well. Remove mixture from the heat and stir in the vanilla. Fold in the stiffly beaten egg whites and beaten heavy whipping cream. Fold until ingredients are well combined. Spoon into graham cracker-lined pan. Sprinkle reserved graham cracker crumbs evenly over the top of the torte. Cover and refrigerate at least 24 hours to set.




Recipe