Way back when, Wednesdays

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!

modern novels plus shopping

celebrations

Burns for Blinds

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).

Roger Goldsworthy advertisement

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

Pineapple Cheesecake

Ingredients

For the biscuit crust:

2 cups crushed plain biscuits
¼ cup sugar
2 teaspoons ginger
4-6 ounces melted shortening

Method

Combine all ingredients. Press into the sides and bottom of an 8 inch spring form tin. Chill.

Ingredients

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

Method

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.

Ingredients

The glaze

½ cup remaining pineapple juice
2 tablespoons sugar
1 dessertspoon cornflour
¼ cup lemon juice

Method

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.

Pineapple cheesecake

#waybackwhenwednesdays

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Amazing cheesecake recipes

Cheesecake is one of the universal desserts, with thousands of versions across global food cultures.

Ancient Greece is believed to be the original home of cheesecake – historians have evidence to suggest cheesecake was served to athletes at the first Olympic Games in Athens 776 BC.

While the original cheesecake was a simple affair of flour, wheat, honey and cheese, those four ingredients are often the same core ingredients of any cheesecake made today.

Around the world, cheesecake recipes vary. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese tend to use a combination of cornstarch and egg whites.

Bake and Brew, next door to the library feature a fabulous baked and a set cheesecake on their menus, available for purchase with a tea or coffee for $8.

cheesecake

Baked and set cheesecakes available at Bake and Brew, next door to Tea Tree Gully Library

A quick straw poll of library staff revealed a preference for baked cheesecake – no doubt due to the cold weather this year? These were some of the comments:

 

‘Baked cheesecake is heavy and is a kind of winter food. But nicely presented.’

‘I think it goes perfectly with espresso, or if you’re a tea drinker, Darjeeling or Chai.’

‘Love the meaty base – it’s perfect for the sweet and mellow upper layer.’

cheesecake 3.JPG

Thoughts on the set (or mousse) style cheesecake:

‘Light and refreshing’

‘The texture swirls around your mouth – a nice light option’

‘It’s like cutting into soft butter, soft and delicate.’

cheesecake 2

Baked cheesecake on the left and set cheesecake on the right, plated up at Bake & Brew

No matter how you slice it, cheesecake is truly a dessert that has stood the test of time.

Sue, the head chef from Bake and Brew, has kindly provided the recipes for both her baked and set cheesecake.

Sue’s set cheesecake recipe (makes two cheesecakes)

Ingredients:

Base:
600g crushed sweet biscuits
200g melted butter

Top layer:
500g cream cheese
500g cream
250g caster sugar
100ml lemon juice (this can also be substituted for another fruit eg mango puree)
10g gelatine leaves (5 leaves)
42mL cold water
120mL hot water

Method:

  1. First, make the base. Mix the biscuit crumbs and butter until combined. Press into the base of a 20cm springform pan and chill for at least 30 minutes.
  2. Beat the cream cheese in a bowl until smooth. Add sugar, then the lemon juice.
  3. Soak the gelatine leaves in the cold water. Once soft, gently heat the gel on the stove until fully dissolved.
  4. Whip cream until soft peaks form, then fold into the cream cheese mix and then add the warm gelatine.
  5. Pour mix over the base in the tin and refrigerate overnight for best results.

 

Sue’s baked cheesecake recipe

Ingredients:

Base:
600g crushed sweet biscuits
200g melted butter

Cheese layer:
250g cream cheese
250g ricotta
1 cup of cream
1.5 tbspn of plain flour
1.5 tbspn of cornflour
1 cup of sugar
2 eggs
30g melted butter
vanilla
lemon juice

Method:

  1. First, make the base. Mix the biscuit crumbs and butter until combined. Press into the base of a 20cm springform pan and chill for at least 30 minutes.
  2. Process cream cheese, ricotta and cream in a bowl until smooth. Gently fold through flour, cornflour and sugar.
  3. Add eggs, one at a time, processing until just combined. Gently fold in butter, vanilla and lemon juice.
  4. Pour mix over the base in the tin and bake for 1 hour in a 150° oven.