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This recipe is a true Winnipeg tradition. I’m not sure when it was first published, but I do know it was printed on the side of a milk carton, of all things! It’s pretty much the only cheesecake recipe ever used in our family … a few others have been tried here and there, but none have stood the test of time like this one. My Baba was making this for her children, then my Mom made it for our family, and now it’s time for me to give it a go …
I never even bother ordering cheesecake at the best restaurants because I know they can’t compare to this version. I love the lighter texture of the cream cheese, and the lightly toasted graham wafer crumbs on top have just the right amount of sweetness. We’ve only ever used the cherries for the fruit … why mess with tradition?
I hope you love this as much as our family does … and remember to serve this well-chilled (if you ever see my Uncle Walter, ask him why!)
Be sure to let me know if this becomes your new favourite cheesecake recipe!
Delicious CO-OP Cheese Cake Recipe
Ingredients:
450 g (1 lb) CO-OP cream cheese
125 ml (1/2 c) sugar
5 ml (1 tsp) vanilla
1 ml (1/4 tsp) salt
3 eggs
80 ml (1/3 c) glazed cherries or crushed pineapple (well-drained)
30 graham wafers
125 g (1/4 lb) CO-OP butter
Recipe:
Cream cheese with sugar and blend well.
Add salt, beaten egg yolks, vanilla, and chopped cherries (or pineapple).
Mix all together, then fold in beaten egg whites.
Roll graham wafers fine and mix with melted butter.
Place 2/3 of the graham wafers into a buttered 20 cm x 20 cm (8×8 inch) pan.
Spread filling over and top with remaining crumbs.
Bake in 175 C (350 F) oven approximately 40 minutes.
Chill and cut into squares to serve.
Notes:
Let cream cheese soften to room temperature before using for easier blending.
30 graham wafers equals about 430 ml (1 and 3/4 cups) of crumbs.