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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ice Box Cheese Torte Recipe

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This recipe for Ice Box Cheese Torte is from The Vanderheiden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cheese Torte:
4 tsp. Knox gelatin
1/2 c. cold water
2 egg yolks
1/2 tsp. salt
1/2 c. milk
1 c. sugar
1 medium tub cottage cheese (small curd)
1 tsp. vanilla
2 egg whites
1 pint heavy cream whipped

Crust:
20 Graham Crackers
1/2 c. Melted Butter
1/2 c Sugar
Directions:
Directions:
Cheese Torte:
Pour cold water in bowl and sprinkle with Knox gelatin, set aside. Beat the egg whites slightly in a bowl. Add the sugar, salt, and milk. Poor mixture in a pan and cook until custard is formed, stirring occasionally. Add the gelatin mixture to the pan and stir until well mixed. Cool the mixture until it begins to thicken. Add cheese and vanilla to chilled mixture, beat with egg beater until light.
Beat cream until very stiff.
Beat egg whites until stiff.
Fold in cream and whites into the chilled mixture.
(You may add cherries and pineapple if you wish. Fruit must be well drained and perfectly dry. Then fold in carefully with a minimum of stirring.)

Crust:
In a large bowl, mix crust ingredients together. Save 1 cup of graham cracker mixture for top. Press the remaining mixture in bottom and sides of spring form pan. Than add above mixture into crust and sprinkle remaining graham cracker mixture over the top.
Place in ice box for 12 hours.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Crust:
Firmer Crust, bake crust at 350 º for 10 minutes.

Torte:
To cool hot mixture quicker, place in freezer for 15-20 minutes.

This recipe is a Bauman family favorite. It is typically served each Thanksgiving and Christmas Eve.

 

 

 

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