On May 26, 9:33*pm, Wayne Boatwright >
wrote:
> I have lots of nice cheesecake recipes that produce creamy firm cheesecakes,
> but I'm lookinig for a cheesecake from "out of the past". *My mother loved
> cheesecake and would order it at a long gone restaurant. *The cheesecake was
> quite dry in texture, almost crumbly. *I've tried recipes that use cheeses
> other than cream cheese; e.g., ricotta, farmer's cheese, cottage cheese,
> etc., but haven't hit on the combination that creates that texture.
>
> Any ideas? *
>
===================================

Wayne, this is Betty Crocker edition 1968. I have made dozens of these
for our synagogue brunches. It doesn't make a very tall cake, but it's
defintely crumbly (at least when I make it). I bake it till the top
cracks (Not de reguer) Also really good with Oreo crust or topped with
fruit.

"Company Cheesecake"

2 (8oz) packages cream cheese and one 3 oz. pkg
(or just use two and a half 8 oz pkgs)
1 cup sugar
2 tsp finely grated lemon zest
1 tsp vanilla
3 eggs
1 cup sour cream and 2 or more tbs sugar (opt)

regular graham cracker crust in 9 -10"springform pan - baked 10
minutes @350

Set oven temp at 300 Beat softened cream cheese in large mixer
bowl. Add sugar gradually, beating untill mixture is fluffy. Add
lemon zest and vanilla. Beat in eggs one at a time, Pour over crust.
BAke until firm in the middle (or cracked) Refrigerate at least 3
hours. If desired, mix sour cream and sugar for glaze and top cake
before serving

(Freezes well.) Thaw before serving

Lynn in Fargo
Cheapskate Cheesecake (only one and one fourth lbs of cream cheese!)