For the woman who loves cheesecake
In the summer of 1968, the North East Leader, a Messenger Newspaper featured a section dedicated to its female readership, on page 4 of the edition dated 17 January. A Page for Women was made up of articles that were deemed to be of interest to the average woman in the 1960s.
Take a look at these articles which are predominantly about social occasions: a birthday and weddings. Plus advertisements for home furnishings and the latest ‘modern’ novels to enjoy, when you had finished spending most of your day on home duties and looking after your family. You might reflect that many publications aimed at women still focus on Society, weddings, celebrities, home decor and recipes!
Future Liberal politician, member for the seat of Kavel (1970 to 1992) and 3rd Deputy Premier of SA (1979 to 1982) Roger Goldsworthy also managed to secure some advertising space to criticise the State Government in office at the time (The Labor Government with Don Dunstan as Premier).
For a fabulous dinner party, to celebrate a special occasion, to impress family and friends or perhaps to entertain your husband’s boss, the North East Leader printed this recipe for a pineapple cheesecake.
You might like to make it for your loved one! Let us know how it tastes. You will need scales which measure weight in the Imperial system or go to http://www.metric-conversions.org/weight/ounces-to-grams.htm to convert to Metric.
You can use butter or salt reduced margarine for the melted shortening. You may also substitute cream cheese for smooth ‘creamed, cottage cheese’ if you wished. To make cottage cheese less crumbly, cooks online recommend adding a little cream, https://cooking.stackexchange.com/questions/16693/can-i-use-cottage-cheese-instead-of-cream-cheese-when-making-a-cheesecake
For the biscuit crust:
2 cups crushed plain biscuits
¼ cup sugar
2 teaspoons ginger
4-6 ounces melted shortening
Combine all ingredients. Press into the sides and bottom of an 8 inch spring form tin. Chill.
For the filling:
1 15 ounce can well-drained crushed pineapple in juice. Note: You can now buy a 440g tin of crushed pineapple in supermarkets.
1 1/2 tablespoons gelatine
1 tablespoon grated lemon rind
1/4 cup lemon juice
½ pound creamed cottage cheese
1 cup sugar
1 large can of undiluted evaporative milk, chilled icy cold.
1 teaspoon vanilla essence
Soften gelatine in ½ cup pineapple juice and dissolve with lemon rind over hot water. Cool. Cream cottage cheese and sugar together. Add cooled lemon juice and gelatine, cool until partially set. Whip the icy cold evaporated milk in a large bowl to soft peaks. Beat in gelatine, cheese mixture and vanilla essence. Fold in crushed pineapple. Pour into crumb crust. Chill 6 – 8 hours or overnight.
½ cup remaining pineapple juice
2 tablespoons sugar
1 dessertspoon cornflour
¼ cup lemon juice
Blend cornflour and sugar, stir in lemon and pineapple juices. Cook until boiling, stirring constantly. Cool. Spread over cheesecake top, decorate as desired. Serves 6 to 8.