Strawberry Cheesecake recipe from 1967

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This no-bake Strawberry Cheesecake originally appeared in a newspaper on July 17, 1967*. Silky and light, it’s a refreshing summer dessert.




INGREDIENTS


Filling:

  • 8 oz. cream cheese (680g), softened
  • 1 cup cottage cheese (250g)
  • 14g unflavoured gelatine
  • 2 cups 7 Up
  • ⅔ cup sugar (132g)
  • 2 tsp vanilla extract
  • 1 tsp lemon rind
  • 2 tbsp lemon juice
  • 300g lady fingers
  • 1 pint strawberries (375g)

Glaze:

  • 1 cup 7 Up
  • 1 tbsp corn starch
  • 2 tbsp white corn syrup
  • Red food colouring

Note: All ingredients should be room temperature unless otherwise stated.


Method:


Filling:

  1. Grate and juice 1 lemon. You will need 1 teaspoon of rind and 2 tablespoons of lemon juice.
  2. Place cream cheese into a large bowl.
  3. Push cottage cheese through a fine sieve and add it to the bowl with the cream cheese.
  4. Cream cheeses until smooth.
  5. In a medium saucepan, soften gelatine in 1 cup of 7 Up.
  6. Add sugar to the saucepan and heat gently on low — stirring constantly — until gelatine and sugar dissolve. Cool slightly.
  7. Stir in the remaining 1 cup of 7 Up.
  8. Gradually add the gelatine mixture to the cheese mixture, beating until smooth.
  9. Mix in vanilla extract, lemon rind, and lemon juice.
  10. Line the sides and bottom of a 9-inch springform pan with lady fingers.
  11. Gently pour enough of the cheesecake mixture to partially cover the ladyfingers (see note). 
  12. Chill until the ladyfingers have set to the bottom. (About 30 minutes.)
  13. Once the base has set, pour in the rest of the cheesecake mixture.
  14. Chill in the refrigerator for 3-4 hours.

Glaze:

  1. In a medium saucepan, gradually add 1 cup of 7 Up to corn starch, blending until smooth.
  2. Add corn syrup and cook over medium heat, stirring until thickened.
  3. Cook a few minutes more.
  4. Stir in a few drops of red food colouring.
  5. Remove from heat and set aside to cool.

Assembly:

  1. Wash, hull, and slice strawberries.
  2. Arrange strawberries on top of the set cheesecake.
  3. Pour the cooled glaze over the strawberries.
  4. Chill in the refrigerator overnight. 

Enjoy!


Notes:

  • The mixture is quite thin, so if you pour the entire mixture into the pan at once, the ladyfingers will float to the top.
  • The ladyfingers do add to the lightness of this cheesecake, however a traditional crumb base would work well too.

Original newspaper clipping:


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