Fannie Farmer's cheesecake Dessert: Pot cheese is a key ingredient in this version of an old-time favorite.

Recipe Finder

October 01, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

An old-fashioned German cheesecake was the request of Ann Gatz of Baltimore, who wrote: "I've been looking for years for one similar to the one made in a German bakery in my hometown in New Jersey. It was cakey-like with probably cottage cheese and was light with a bit of a tang to it."

Vincent Daly of Baltimore responded with chef Kent Rigby's choice.

Daly wrote that he copied the recipe from a 1930s edition of the Fannie Farmer cookbook owned by his mother, Dorothy Bird Daly.

"It is not terribly sweet and not at all as dense as what we now think of as cheesecake. This may be what Mrs. Gatz means by 'cakey.'

"It calls for pot cheese, which may be hard to find, which may be why the recipe was dropped. However, the pot cheese can be found in the Giant or, in bulk, at the Polish deli at the south end of the north hall of the Broadway Market, which also has delicious sour cream. However, dry curd, not creamed, cottage cheese may be used."

Daly's German cheesecake

1 recipe German sweet pastry (instructions below)

1 1/2 pounds pot cheese (or dry curd, not creamed, cottage cheese)

1/2 pint sour cream

3/4 cup sugar

2 eggs

2 tablespoons cornstarch

1 teaspoon vanilla or 1/2 teaspoon grated lemon peel

cinnamon and sugar for light coating

To prepare the cheesecake, mix all ingredients except the cinnamon and sugar and put through a food mill three times. Set aside.

German sweet pastry

2 1/2 cups pastry flour or all-purpose flour

1 egg

2/3 cup butter

1 to 2 tablespoons sugar

2 tablespoons liquid (water, vinegar or rum) to moisten

pinch salt

To make pastry, the old-fashioned instructions given were: Work in cool room with hands cool. Sift flour in a mound on a large platter or pastry board. Break egg into center. Cut butter in pieces over surface of flour. Cut the eggs and butter into the flour until well blended. Add sugar and enough liquid sufficient to form dough. Knead for 5 minutes until smooth.

While the recipe called for covering the pastry and letting it stand for two hours. Daly says he puts the pastry in a bowl or wraps it in wax paper and chills for 1 hour before rolling out on a lightly floured board and lining a greased 9-inch springform pan.

Put the cheesecake mixture over the sweet pastry, sprinkle lightly with cinnamon and sugar and bake in a preheated 350-degree oven about 50 minutes until firm. Serve cold.

Daly notes that for the flour he prefers to mix 1 1/2 cups cake flour and 1 cup of all-purpose.

Also, he says, any leftover pastry may be enjoyed by cutting it with a cookie cutter, sprinkling with cinnamon and sugar and baking in a 400-degree oven until done.

Recipe requests

* Josephine C. Elsen of Wheaton, Ill., is seeking "a Genessee chocolate, a rich fudge that has some molasses in it. Ingredients in the original recipe had been given in gills and ounces but had been transcribed into our present day measurements. It appeared in a Wichita, Kan., newspaper in the 1950s."

* S. Pickworth of Baltimore would like to have a sweet potato-leek soup similar to that served at Morgan Millard Restaurant in Roland Park.

* Florence F. Rye of Sarasota, Fla., would like a recipe for butter coffeecake "like the one made at the old Wunder Bakery that was on Eastern Boulevard in Essex in the '30s and '40s."

* Blanche Moan of Crystal Lake, Ill., wants a recipe for "Swiss steak cooked on top of the stove. My sisters are both gone, and I cannot find this recipe. All I can remember was that it had grated carrot, onion and tomato juice and I don't know what else. It was delicious, and I hope you can help."

* Ethel Swartz of Havre de Grace remembers eating at King's Contrivance Restaurant in Columbia, and "the entree was a sort of crusted salmon with roasted corn, crayfish and sauce. It was excellent and I would love to have a recipe like that."

* James H. Dowdy of Stevensville has been trying to "replicate the recipe for Meinke's Bakery three layer chocolate cake icing. It was rich and delicious. Meinke's was located in East Baltimore near North East Market, then moved to Hillen Avenue near 35th Street before it closed."

* Veva Hipler of Walla Walla, Wash., writes that "during the Second World War, due to the shortage of granulated sugar, desserts were made with other sweeteners. My mother made soft cookies with honey and flavored with lots of cinnamon. My brother and I called them rubber cookies due to their consistency. I would like to find this recipe for my brother, who is feeling nostalgic and remembers liking them very much."

* Chefs Gilles Syglowski and Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 10/01/97

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.