mmm-yoso!!! is a food blog. Just an online diary, written by some friends, of foods they have had to eat. Whether they bought it or made it themselves. Today, Cathy is talking about her venture into a dessert.
Hi. As I was making "my" cheesecake to bring, on request, to a small get together, I looked at the recipe I was using and realised it isn't mine. It's the cheesecake I grew up with and never altered, because I like it this way. (I was out of college before I even knew that most other people thought cheesecake was made with cream cheese, which I thought was *only* used for bagels, and I still like butter on bagels rather than that stuff anyhow). This is the cheesecake my mom makes. I follow her recipe.
The ingredients make TWO cheesecakes (one to take and one to keep at home). The photograph shows way too much sugar and no flour nor the pinch of salt which are also ingredients.
Mrs. B's Cheesecake (makes two)
Crust: 14 graham crackers
1 stick butter, melted
1 Tbs sugar
Filling: Two Pounds cheese- either Cottage Cheese, Farmers Cheese or a combination of both to get to two pounds.
Two Tbs flour
Two Tbs milk
1 Tbs vanilla (optional)
Blend, pour into graham crusts, Bake at 325° for 45 minutes, until top is brown.
Making the cheesecake looks like this:
Crush 14 graham crackers-7 doublets per pie plate-with a rolling pin, or just place into the pie plate and crush with the back of a glass. Mix in about a Tablespoon of sugar and about half a stick of melted butter and form the crust to the pie plate. Set aside. (the crust is the only sweet part of the entire dessert)
Farmer's cheese when packaged as above, is wrapped in paper inside that package. You can see it is kind of cottage-cheesy in texture. It has a bit more sharp flavor and also seems richer, even more than full fat cottage cheese (which I usually use and which was not on sale when I was buying cheese for this recipe).
Add the rest of the ingredients to the bowl (the Farmer's Cheese shown is only 7.5 ounces, I do buy it by the pound at different Ethnic Markets in El Cajon) so as to have 2 pounds of cheese total and mix with a fork.
This is a photo of a half recipe- with the 7.5 ounces of Farmer's Cheese and about 8 ounces of Cottage cheese.
Pour into the crust and bake at 325° for about 45 minutes. I don't check to see if it is done- I don't know how, except I know when I look at it.
It will have puffed, the top will crack and be light brown. Remove and let cool.
It will collapse. It's supposed to.
Serve and enjoy!
Happy Mother's Day to everyone. Especially my mom!