I have been trying to find a recipe for a cheesecake which we used to buy from Nelson’s Swedish Bakery in Chicago (Edgebrook). Nelson’s went out of business many years ago.
The cheesecake was baked in a large rectangular pan and was cut into individual cakes for sale. These cakes were about 5 inches wide by about 8 inches long. The cake was about 4 inches high. It had a delicate, light texture as though a cheesecake batter had been mixed with an angel food cake batter. The cake was dusted with confectioner’s sugar, and I believe a light flavoring of almond extract was included in the cake batter.
REPLY: I’VE HAD REQUESTS FOR JUST SUCH A CAKE BEFORE! HAVEN’T TURNED UP THE EXACT RECIPE YET, BUT WILL DO SOME SEARCHING FOR YOU. HAPPY HOLIDAYS!
Here’e a recipe that might be similar, but I can’t follow it:
2.5 lb baker’s cheese
2.25 lb cream cheese
12 oz. patent flour
1.25 oz. salt
4 oz. milk powder
.5 quart eggs
Vanilla and lemon or almond flavors
1 quart water
.5 lb shortening
Bring to boil until shortening is melted
3 lb sugar
.5 quart water
.75 oz. cream of tartar
Bring to boil 340% then pour into whipped egg whites
1 quart egg whites (whip in separate kettle)
.5 lb. granulated sugar
1 oz egg albumen
Goes in last – boil
This topic was modified 5 years, 10 months ago by hjpfaff.