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.
1960s CO-OP REFRIGERATOR CHEESECAKE
refrigerate at least 4 hours
combine
2 Cups graham wafer crumbs
3 tablespoons sugar
6 tablespoons melted butter
press 2/3 of the mixture into a 10 inch pan
----
soak
2 envelopes Knox gelatin
in
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
cool
----
cream well
2 (8 oz/250 g) packages of cream cheese
add the cooled gelatin/milk mixture
add
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?
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.
ReplyDeletebut I do remember that one. Thanks again, it saves me time looking for it. Deb
Hi, Deb! I'm glad I was able to save you some time. Enjoy the cheesecake and the memories. Margaret
ReplyDeleteHello, Margaret! I’m also a Winnipeg import, and have to say that (gasp!) I think I share your feelings when it comes to the Co-Op cheesecake. My preferred variety is the no-bake cheesecake that used to be printed on Philadelphia cream cheese wrappers, where the only ingredients are cream cheese and condensed milk with a touch of vanilla and lemon juice, all beaten together and poured into a graham crumb crust, then refrigerated, and topped with cherry or blueberry pie filling before serving. These days my Mom usually adds half Cool Whip to make it lighter, but that’s just a personal preference. It also tastes good if you fill the crust half-full with chocolate pudding first, then top with whipped cream (instead of pie filling) before serving!
ReplyDeleteHi, Nathanyel! Yes, the no-bake cheesecake that was printed on Philadelphia cream cheese wrappers is an old favourite for many. It's amazing to think how many cheesecake recipes have been created over the years, and they all have their fans! Enjoy the Philly one, with or without Cool Whip or chocolate pudding. It's all good!
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