cheese cake 1930

★★★★★ 2
By Marcia McCance
from Stone Mountain, GA

Mom's note says she got this recipe from "Mrs. Marcus." There are at least 3 recipes from this wonderful lady in Mom's notebook. They must have spent a lot of time together talking about cooking and sharing food and recipes with one another. Oddly enough, this recipe does not have any "cheese" in it at all!! I gave up trying to find a picture of this recipe, and settled on one that described the crust similarly. So the picture is different but the recipe is authentic. I hope you like it, as much as they both did! Enjoy!

★★★★★ 2
method Bake

Ingredients For cheese cake 1930

  • 36
    graham crackers, rolled fine
  • 1 stick
    butter
  • 3
    lemons, juice, and zest of rind
  • 2 can
    eagle brand sweetened condensed milk
  • 6
    egg yolks
  • 6
    egg whites, beaten until stiff

How To Make cheese cake 1930

  • 1
    Preheat the oven to 300 degrees and cut a piece of parchment paper (the same size as the bottom of your springform pan) and place on the bottom of the pan.
  • 2
    They rolled out the graham crackers with a rolling pin to make crumbs, but I would put them in a food processor and pulse until fine
  • 3
    Cream the butter until soft and then add to the crumbs, mix well, and press into a spring form pan, bottom and sides (can use a glass to help form the sides) NOTE: I've never creamed butter by itself before, but that is what the recipe says -- Marcia
  • 4
    Zest the rinds of the 3 lemons, then juice the lemons, and add the two cans of Eagle Brand sweetened condensed milk to the juice and zest, then stir to incorporate.
  • 5
    Add six eggs yolks ONE AT A TIME, beating each egg yolk into the mix very well until all yolks are added -- beat on slowest speed possible, just until smooth -- You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Overbeat can also cause cracks to form in the cheesecake as it bakes.
  • 6
    Separately beat the egg whites until stiff and gently fold into the mixture
  • 7
    Carefully pour all into the spring form pan covering and filling the graham cracker crust
  • 8
    Place the cake pan into the 300 degree oven, then turn the heat up to 350 letting the cake both raise and bake for 40 minutes -- DO NOT OPEN THE OVEN DOOR, or jostle the oven, or slam the door, etc. probably have to do while the kids are in school LOL
  • 9
    When the 40 minutes have passed, turn the heat off in the oven but DO NOT OPEN THE DOOR -- just let it sit for 10 minutes
  • 10
    After the 10 minutes have passed, then open the door, but DO NOT TOUCH THE CAKE -- it should not be moved or touched for 1 hour -- just let it rest in the cooling oven with the door ajar for an hour
  • 11
    Then remove the cake and let finish cooling. Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
  • 12
    Cheesecakes always need to be well chilled before removing from the pan and serving, preferably 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time)..
  • 13
    After it has chilled for at least 12 hours, then slide a small knife around edges of cake to loosen it from the pan and remove sides of the spring form pan; and transfer onto a cake plate and serve.
  • 14
    This is the recipe that was beside the lemon sauce recipe in Mom's notebook that I posted. ( https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/lemon-filling-or-sauce-1930.html?p=9) You can use any kind of glaze, glace, or sauce (berry, cherry (https://www.justapinch.com/recipes/dessert/fruit-dessert/black-cherry-glace-for-cheesecake-or-ice.html?p=14), lemon, chocolate, vanilla, caramel, etc.) to serve, but it is excellent plain, too, or with a bit of cinnamon sprinkled on top.
  • 15
    I got the additional hints and tips from: http://askville.amazon.com/make-cheese-cake-release-springform-pan/AnswerViewer.do?requestId=57041016
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