Looking for older edition (1970s-80s) 'Joy of Cooking' for a barely baked Cheesecake with Graham Cracker crust, no eggs.
Graham cracker crust baked a few minutes; cream-cheese middle mix but no eggs, no flour; then refrigerated; then sour cream top baked a few minutes. No bain marie, no long baking, VERY few ingredients in total.
27 Comments
JanetFLNovember 9, 2014
Zelda, I'm just now seeing your request. My old "Joy of Cooking" is not with me at present but this is the recipe for that cheesecake which I input into my laptop recipe program. I will have access to my "vintage" era "Joy of Cooking" in a month or so and will be happy to copy and e-mail to you, if no one else has provided you with a copy yet.
1 C graham cracker crumbs
pinch sugar
3 to 4 Tbs butter, melted
Mix all together, using enough butter so crumbs stick together. Press into bottom of 10" springform pan & bake 5 minutes at 350. Set aside to cool.
4 eggs, separated
1C sugar
2 tsp vanilla
24 oz cream cheese, softened
Beat yolks & sugar at medium speed until creamy. Add chunks of cream cheese & beat until smooth. Add vanilla. Add egg whites & beat until creamy on medium speed. Pour into crust & bake at 350 for 30-35 minutes. Let cool 15 minutes.
Mix together:
1 pint sour cream
2 tsp vanilla
1/3 C sugar
Pour over cake & bake at 400 for 10 minutes. Cool on wire rack in pan. Cover & chill in fridge several hours (still in springform pan).
1 C graham cracker crumbs
pinch sugar
3 to 4 Tbs butter, melted
Mix all together, using enough butter so crumbs stick together. Press into bottom of 10" springform pan & bake 5 minutes at 350. Set aside to cool.
4 eggs, separated
1C sugar
2 tsp vanilla
24 oz cream cheese, softened
Beat yolks & sugar at medium speed until creamy. Add chunks of cream cheese & beat until smooth. Add vanilla. Add egg whites & beat until creamy on medium speed. Pour into crust & bake at 350 for 30-35 minutes. Let cool 15 minutes.
Mix together:
1 pint sour cream
2 tsp vanilla
1/3 C sugar
Pour over cake & bake at 400 for 10 minutes. Cool on wire rack in pan. Cover & chill in fridge several hours (still in springform pan).
sydneyNovember 10, 2014
Hi JanetFL, Thanks so much for your help. Someone did find, scan, and email me -- reminding me of the pesky flip-flop of pages in that book for the crust first, filling second! I feel positively guilty you wrote all that down and I hope someone sees it, makes it, and benefits from your time and trouble. I wish you a great holiday season of delicious baking!
JanetFLNovember 11, 2014
Zelda, I was able to "copy and paste" from my recipe program so it really was no trouble. Now that I'm reminded of this recipe, I think I'll make it again! I wish you happy holiday baking, too!
sydneyNovember 7, 2014
THANKS to people who helped my cheesecake search! Recipe FOUND and I'm genuinely super-grateful. Great weekend to you all, Zelda
SMSFNovember 6, 2014
Hi Zelda,
The cheesecake recipe posted above by halfpint is the one I referenced. The only difference is that in the filling part, "Joy" calls for either the 1/2 tsp vanilla OR 1 tsp. lemon juice, and for the topping specifies "thick cultured sour cream" which I guess just means the full-fat version.
Good luck. I hope you make and enjoy this. Now I want some cheesecake!
The cheesecake recipe posted above by halfpint is the one I referenced. The only difference is that in the filling part, "Joy" calls for either the 1/2 tsp vanilla OR 1 tsp. lemon juice, and for the topping specifies "thick cultured sour cream" which I guess just means the full-fat version.
Good luck. I hope you make and enjoy this. Now I want some cheesecake!
sydneyNovember 7, 2014
Hi SMSF, I'm so grateful for everyone's kind help...but it's not it. Mine was baked twice briefly, and there are enough small differences to make it...too different. OH, boo-hoo! But I'll keep searching...and CHEERS to all!
Susan W.November 7, 2014
Zelda, the one halfpint posted is baked twice. 20 minutes for the cheesecake and 5 minutes to set the topping.
sydneyNovember 7, 2014
Hi Susan W, firstly, thanks. Yes, I think after clicking links back and forth and reading, rereading, and writing out what looks like it...that it's the one, except altered as people do when they recopy. I'd seriously appreciate if someone could rewrite/scan/photograph the actual page/s of the book and send. Could you? I'd really be grateful. Cheers, Zelda
Susan W.November 7, 2014
Zelda, my JOC is from the 80s. The only simple cheesecake recipe has 3 eggs and is baked for 45 minutes and you spread the topping on while it's hot. I was just noticing halfpints looked like what you described.
My mom still has her original JOC from the fifties or sixties (best waffles on the planet). I'll ask her about the cheesecake recipes in it.
My mom still has her original JOC from the fifties or sixties (best waffles on the planet). I'll ask her about the cheesecake recipes in it.
inpatskitchenNovember 6, 2014
Hi zelda! I found this on line...the crust is baked briefly but the filling which contains cream cheese and condensed milk isn't baked
http://www.thejoykitchen.com/recipe/no-bake-cheesecake
http://www.thejoykitchen.com/recipe/no-bake-cheesecake
sydneyNovember 6, 2014
Thanks, inpatskitchen! My original did not have condensed milk, for sure. Cheers for your help!
TobiTNovember 6, 2014
I just pulled down my "Joy" - which appears to be a 1975 edition (though I thought it was more recent) - and all the cheesecake recipes obtain eggs. I hope that helps you narrow your search.
sydneyNovember 6, 2014
Again, TobiT & SMSF, I may very well (eating Humble Pie here...) have erased eggs from my memory. Though it was baked so briefly my 'wrong' memory supported what may have been my mistake (saying there were no eggs). Could either of you send me the recipe at 2zeldasydney@gmail.com? That original from-the-book 1975 could be it.
Everyone here has been so helpful!! Cheers to you all!
Everyone here has been so helpful!! Cheers to you all!
SMSFNovember 6, 2014
Zelda,
I have a 1975 copy of Joy. It does have a cheesecake recipe with cream cheese filling, briefly baked, then topped with "thick" sour cream + sugar, tthen briefly baked some more. However, the filling calls for 2 eggs along with the cream cheese and sugar. Any interest?
In fact, all of the cheesecakes in my copy list eggs in the ingredients.
I have a 1975 copy of Joy. It does have a cheesecake recipe with cream cheese filling, briefly baked, then topped with "thick" sour cream + sugar, tthen briefly baked some more. However, the filling calls for 2 eggs along with the cream cheese and sugar. Any interest?
In fact, all of the cheesecakes in my copy list eggs in the ingredients.
TobiTNovember 6, 2014
Looks like SMSF and I have the same book and answered at the same time!
sydneyNovember 6, 2014
Hi SMSF & TobiT, Could either of you possibly send me a link to anything you know is EXACTLY as your book printed? No offense to people who copy books and put them online, but ingredients get changed. Your 1975 copies might be the ticket (and I feel like an idiot if there were eggs in the original and I somehow obliterated them from memory. Mea culpa!).
hardlikearmourNovember 6, 2014
Megan Scott from the Joy of Cooking site is a member of food52 under the name petitbleu. Send her a message, and I bet she can give you the recipe you're looking for. She's really a cool woman.
sydneyNovember 6, 2014
Thanks, hardlikearmour! The NICEST person was tweeting me back from JofC's Twitter account. Maybe that was her.
hardlikearmourNovember 7, 2014
That's definitely Megan. She and her husband are at the helm of JoC, and both of them are awesome.
HalfPintNovember 6, 2014
@zelda, does this look like the recipe?
http://www.familycookbookproject.com/recipe/2975384/sour-cream-cheesecake--source-joy-of-cooking-16th-edition.html
http://www.familycookbookproject.com/recipe/2975384/sour-cream-cheesecake--source-joy-of-cooking-16th-edition.html
sydneyNovember 6, 2014
Thanks so much, HalfPint! The weird thing is it's almost the recipe but it's been altered from the one I knew. In the original, the crust was baked a few minutes, and there wasn't 'powdered' (icing, right?) sugar. So I'm confused.
sydneyNovember 6, 2014
I would love to know from SMSF if that's word-for-word in her/his book, too. Confusing! And thanks, SMSF!
sydneyNovember 7, 2014
Hi HalfPint, after this whole conversation, your 'familycookbookproject' comes closest to what I recall (and my recall was no-egg, evidently). I'm going to do it and see how it turns out. Many thanks to you and everyone!
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