In light of the COVID-19 precautions...

Wash your hands frequently with soap and water, or use hand sanitizers that contains at least 60% alcohol.

Avoid close contact with anyone who appears sick.

Cover your cough or sneeze with a tissue, then toss the tissue in the trash.

Disinfect frequently-touched objects and surfaces.

Talk to your doctor if you develop symptoms.

Stay home if you develop symptoms.

Avoid nonessential travel to areas with active COVID-19 outbreaks.

Visit the website for your local health department for updates.

If you are caring for an older adult:

Know what medications are needed and help them have extra.

Monitor food and medical supplies and have a back-up plan.

Stock up on non-perishable food to reduce shopping trips.

If a loved one is in a care facility, monitor the situation, ask about the residents and know the protocol if there is an outbreak.

Thursday, February 18, 2010

The 1960s Co-Op Refrigerator Cheesecake - Margaret Ullrich

I'm sorry.

Back in January I posted a simple piece on my feelings about Cheesecake, New York and New Jersey style. I had flipped through Entertaining with The Sopranos and learned that, while the cheesecakes may look similar, they are different.

I should have stopped right there.

Oh, no... I had to continue:
I've heard about a cheesecake Winnipeggers made. The recipe used to be on a milk carton. It was the Co-op Refrigerator Cheesecake. A friend gave me an empty milk carton. I tried to fit in, be a real Winnipegger, but really. I couldn't believe it. Knox Gelatin? Heavy Cream? Separated eggs? CRUSHED PINEAPPLE? I think not.

Some things you just have to respect.

I should have respected the Co-Op Refrigerator Cheesecake.

I've received a few e mails.
Some defended Winnipeg's cheesecake honor.
Some asked if I still had that empty milk carton. They had always intended to, but never gotten around to, copying the recipe.
And some sent me the recipe and told me to try it again.

For those of you who never got around to copying the recipe, here it is.


refrigerate at least 4 hours

2 Cups graham wafer crumbs
3 tablespoons sugar
6 tablespoons melted butter
press 2/3 of the mixture into a 10 inch pan
2 envelopes Knox gelatin
1/2 Cup cold water or pineapple juice
combine in a double boiler
3/4 Cup milk
1 Cup sugar
2 egg yolks, slightly beaten
cook until thickened
remove from heat and add gelatin mixture
cream well
2 (8 oz/250 g) packages of cream cheese
add the cooled gelatin/milk mixture
1 teaspoon vanilla
fold in
1/2 pint heavy cream, whipped
2 eggs whites, stiffly beaten
add, if desired
crushed, well drained pineapple or chopped cherries
pour filling over crumb crust
top with remaining crumbs
refrigerate at least 4 hours

Are we friends now?


  1. Hi Paula! I'm also from Wpg. My grandmother use to make that cheesecake all the time,and it's so funny, I looked it up and you were the first I landed on. Being Ukrainian, my grandmother didn't use to many recipes,she just did it from her head.
    but I do remember that one. Thanks again, it saves me time looking for it. Deb

  2. Hi, Deb! I'm glad I was able to save you some time. Enjoy the cheesecake and the memories. Margaret