Procedure
From Cheese Greats 675 Delicious Cheese Recipes (2009 Edition).
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From Cheese Greats 675 Delicious Cheese Recipes (2009 Edition), printed page 4, digitised by the Internet Archive: https://archive.org/details/Cheese_Greats_675_Delicious_Cheese_Recipes_2009_Edition
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1 cup sugar
- 3 cups batter
- a slice of cheesecake
Method
- 1 Preheat oven to 325.
- Coat bottom & sides of 10 inch springform pan with nonstick cooking spray.
- Sprinkle bottom with crumbs (& set aside.
- Put cottage cheese 8c cream cheese in food processor.
- Process until smooth.
- Add 1 cup sugar, whole eggs, egg whites 8c vanilla.
- Process just until smooth.
- Pour 3 cups batter into a separate bowl.
- Add cocoa 8c 1/4 cup sugar to mixture in processor.
- Process until well mixed.
- Spoon alternating mounds of cocoa mixture & plain mixture into springform pan.
- Swirl with a knife to make a marbled pattern.
- Bake 1 hour or until almost set.
- Turn oven off.
- Remove cheesecake from oven.
- Run a sharp knife around edge of pan.
- Return cake to oven.
- Let stand 1 hour with door ajar.
- Cover & chill 8 hours.
- Remove sides of pan.
- Place on serving platter.
- Sauce: in saucepan, mix together cornstarch & water.
- Stir until well mixed.
- Add corn syrup, cocoa & sugar.
- Turn heat to medium & stir until thickened & bubbly.
- Stir in vanilla & let cool.
- To serve, spoon some sauce into bottom of dessert plates.
- Place a slice of cheesecake on top.
Plating
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