Mom's cheesecake

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 eggs

Two Tbs flour

Two Tbs milk

Pinch salt 

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!

Comments

[Dennis]

Wow this version sounds really good! I always thought the cream cheese version was too rich as much as I love the stuff. Also thanks for reminding me, I need to call my mother today... :)

[Carol]

Happy Mother's Day! Yum, cheesecake! I've never had a version like this. I'll have to try it the next time the Mister is willing to help me eat it, hehe.

[Levinson and Axelrod]

Thanks for sharing your recipe for cheesecake. Looks simple and tasty. Wonderful idea for mother's day.

[Cathy]

Hi Dennis. This isn't as rich, but is nice and flavorful. I suppose it can be tweeked a bit to suit a sweet tooth. I just never considered trying.
Carol! It is a nice version. I am not sure if it is more borne of the Depression or just a Polish or maybe Midwest thing, but really is the only kind I ever knew and I like it.
Welcome to our blog, LandA. Your spambot is quite good. I still can disable links.

[Tammy]

Looks so good. You should do more homemade cooking? I love them!

[Cathy]

Thanks, Tammy. I'm cooking at home, just not taking pictures. Gotta get back in that habit.

[Healthy Foods Blog]

Can I have the last piece of that delightful cheesecake please? Lol!

Honestly, I love the outcome. It looks delicious to me. It is simple but just in one look, you can say that it has lots of love. Two thumbs up.

- Tera