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Cheesecake

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Cheesecake' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion, two parts: the original's zwieback crumbs (zwieback is a wheat rusk) are swapped for gluten-free cookie crumbs, and its 2 tablespoons flour in the filling is swapped for cornstarch at exactly half the flour amount (1 tablespoon), per the rule base's settled thickener rule. The filed time includes the refrigeration the original directs ('Refrigerate') but does not time; 2 hours is an editorial minimum, disclosed here.

A lemon-sour cream cheesecake on a zwieback crumb base, with five yolks in the filling and five whites beaten stiff and folded in, the reserved crumbs scattered over the top. Twelve servings from a 9-inch springform.

Category: DessertsServes: 12Time: 205 minComplexity: 4/5

Why this complexity: Crumb base is pressed in, with part of the crumbs reserved for the top; Yolks go in one at a time; whites are beaten stiff separately and folded in last; The cake must cool and refrigerate until fully set before it is cut.

Ingredients

  • 1 cup gluten-free cookie crumbs (zwieback-style or plain gluten-free cookie crumbs), for the original zwieback crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar, for the crust
  • 1/4 teaspoon cinnamon
  • 16 ounces cream cheese, softened
  • 1/2 cup sugar, for the filling
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • Grated rind of 1 lemon
  • Juice of 1 lemon
  • 5 egg yolks
  • 1 cup sour cream
  • 1/2 teaspoon vanilla
  • 5 egg whites

Method

  1. Mix the crumbs, melted butter, 2 tablespoons sugar, and the cinnamon. Line the bottom of a 9-inch springform pan with 3/4 cup of the crumbs, saving the remaining crumbs for the top. Chill while the filling is made.
  2. Heat the oven to 325°F (slow).
  3. Beat the cream cheese until soft. Mix in the 1/2 cup sugar, the cornstarch, and the salt. Stir in the lemon rind and juice.
  4. Add the yolks one at a time, beating after each addition. Add the sour cream and vanilla. Mix well.
  5. Beat the egg whites until stiff. Fold the whites into the cheese mixture.
  6. Pour the mixture into the pan. Cover with the remaining crumbs.
  7. Make for 1 hour, until set at the edges with a slight wobble in the center.
  8. Cool on a cake rack, then refrigerate at least 2 hours, until fully set, before cutting.

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