The checkout lady at the grocery store thought I was on a real fat bender. “What are you going to do with all of that?” she asked, eyeing my quarts of sour cream, cream cheese and whipping cream. “Oh, recipe testing!” I say. She nods knowingly, with this little lift to her eyebrow, like, “Sure you are.” But it’s true. I’m testing with vats of cream because you Lost Recipe Found-ers lo-o-o-ve cheesecake. I’ve had requests for no-bake cheesecakes, cheesecakes made with farmers cheese, cottage cheese, or ricotta cheese, cheesecake with meringue crusts, rusk crusks, zwieback crust and no crust….the list is a long one. From that list, here is a winner! Reader Linda M. remembers going to New York for the 1965 World’s Fair where she fell in love with the “very thick, very dry, crustless cheesecake” baked in that region. We found this one of that ilk and era for Linda, credited to Mrs. Charles B. Goldman, of Auburn N.Y. For more cheesecakes, try the Very Airy No-Bake, a classic Cheesecake Sulman, decadent Peanut Butter Chocolate Marble Cheesecake, and a summer time Creamy Nectarine-y Cheesecake.
Makes 16 servings; (1, 9-inch spring form pan)
- 2 cups sour cream
- 4 eggs
- 1/2 cup margarine or butter, melted, cooled
- 2 Tbsp lemon juice
- 1 tsp. vanilla extract
- 2 cups sugar
- 2 pkg. 7 1/2 ounces each, farmers cheese, cut into cubes
- 2 pkg (8 ounces each) cream cheese, cut into cubes
- 1/2 cup flour
- Using your blender, you will combine the above ingredients, blending until smooth. You will have to do this in two batches as blender won’t accommodate this volume in one batch. So, for first batch, put one cup sour cream, 2 eggs, 1/4 cup melted margarine, 1 Tbsp. lemon juice, 1/2 tsp vanilla, 1 cup sugar, 1 pkg farmers cheese, 1 pkg cream cheese and 1/4 cup flour. Blend.
- Pour into oiled 9-inch springform pan. Then repeat, pouring second batch over first.
- Bake at 325 degrees for one hour. Turn oven off. Let cake stand in oven for 2 hours before removing from oven.
- Chill thoroughly.