Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Cheese Cake.

Two lbs. of cheese passed through a sieve. Put in a bowl and add half a pound of powdered sugar, 4 eggs, 3 oz. of butter and 2 oz. of cornstarch or 4 oz. of flour mixed well together; flavor with cinnamon, lemon, vanilla or mace. Vanilla and lemon may be used together. The mixture should be of a running order, adding sufficient milk to become so. Cheese cake, when baked, should have the appearance of custard, it should be nice and smooth when cut. Cheese cake can be altered or cheapened to suit prices and trade. Less butter and eggs may be used and a proportionately large amount of cornstarch or flour and milk added.

Care should be taken in selecting a good cheese for this cake. Hard, sandy and dry cheese is as good as useless, for you never get the “grit” out of it, and it will absorb the milk or moisture. All cheese cakes when baked are sprinkled over with powdered sugar.