Cheese Torte
Karla writes, “This recipe is my grandma's (Martha K.) and it was a favorite of mine and my siblings. My grandma would make it for all of our birthday parties, Christmas, Thanksgiving and New Year’s Day. Rarely was there any left over. (If she made Schaum Torte and Cheese Torte then we were assured leftovers of both.) She taught me how to make it before she passed away and I'd make it from time to time for parties too. Then when we moved to Michigan the main ingredient - bakers cheese - became difficult to get in little ole Iron River. The local grocer would special order it at Thanksgiving and Christmas since it seemed others used it for special treats during the holidays. The past couple of years even the local grocer couldn't order it anymore - so I've tweaked the recipe and my siblings seem to think I've managed to make it taste like grandma's."
A note about Bakers Cheese: I can no longer find it available for shipping. You might have a source locally, but I have recently seen Queso Blanco suggested as very similar product. This can be found in the ethnic section of your dairy case.
Special Equipment:
Springform pan
Parchment
Ingredients:
3 pkg Unflavored Gelatin
1/3 cup cold water
24 oz dry cottage cheese or 1# Bakers Cheese if you can find it
4 eggs, divided
1 ½ cup sugar
1 tsp salt
2 pnts heavy whipping cream
½ cup milk
2 tsp vanilla
Graham Cracker Crust Ingredients:
2 cup graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
1 tsp cinnamon
Instructions:
Cut a 4 inch strip of parchment and place around the sides of the springform pan to add height. Mix together crust ingredients and cover the bottom and sides of pan, reserving some for garnish on top of torte. Chill in refrigerator while you make the filling.
Filling:
If you use dry cottage cheese you need to put it through the food processor to make it smooth. Baker’s Cheese will be dry but smooth without the curd.
Put the gelatin into water to soften.
Beat together egg yolks, 1 cup sugar, salt, 1/2 cup whipping cream and 1/2 cup milk and cook in the top of a double boiler until thickened. Remove from heat whisk in the gelatin. Add cheese and vanilla and mix well.
Beat egg whites until stiff. Whip remaining cream until stiff. Fold both into cheese/custard mixture and blend. Pour into crust lined springform pan and chill for several hours before serving - overnight is best.