Monday, September 12, 2011

Pillsbury's 1963 Cottage Cheese Cake

    In a world of  high tech living, 3D Smart phones with options like "gingerbread", 3D  enemy voice recognition, turbo light speed dial, and who knows what else, our lives have sped up so fast that we are forgetting what it was like to make and enjoy slow, comfort foods from our childhood.  We are also forgetting how to communicate with each other.  Ever notice how someone using their cell phone looks up as if you're pointing an AK-47 at their face when all you've done is say "hi"?  Let's go back in time a bit, shall we?  The year is 1963, it's a cool September morning.  Mom has spent the day tidying up the house and has picked out an interesting recipe from her Pillsbury Cookbook.  She's sure it'll be a winner for dessert!  When the kids come home from school and Dad walks in from work with his tender smile, the home smells of a wonderful aroma of freshly baked buttery cheese cake and Gilligan's Island resonates from the warm wooden console TV.   Wonderful food, cooked with  patience and love in the soft embrace of  home.  Those were special times.  Make something nice for your family to come home to.
                                             Cottage Cheese Cake
3/4 C butter ( room temp.),  3/4 C sugar,  4 Eggs separated,  1 C all purpose flour,  3 Tbsp cold water,  2 C cottage cheese,  3 oz. cream cheese,  1/4 tsp. salt, 1 tsp. vanilla
  • oven 375
  • cream 1/4 C butter, add 1 Tbsp sugar, creaming well. Blend in 1 Egg yolk and beat well.  Add flour and mix until particles are fine.
  • Sprinkle water over mixture and stir 'till dough holds together.
  • Press into the bottom and sides of a 9" cake or spring form pan.  Butter the sides a little bit too.
  • Bake at 375 - 10 minutes
  • In large bowl, blend the 3 Egg yolks with remaining sugar and beat until thick and lemon colored.  Add remaining butter, creaming well.
  • Put cottage cheese, cream cheese and salt in food processor and pulse 'till smooth.  ( They did not have food processors in 1963, I just like to mix it this way, you can mix it by hand if you want).
  • Beat Egg whites till soft peaks form.  Fold all together gently but thoroughly.  Pour into partially baked crust.  
  • Bake 325 for 50 to 60 min.  Let cool on rack.  Chill about 12 hours. 


  1. And, you can bet Gilligan and the Skipper would be fighting for this cake, most likely delivered by Mary Ann (: Looks delicious. And yes, what 'is' that AK47 cell phone stare??? ~Amy

  2. vere is my Babushka and how do you xpect me to eat dat kake ven da lilly hillybilly boye stolt my denchures

  3. Hahney igust vanted to telling u dat is da vest keck I es eber taseting.... Babooshkama gibbing et 2 tums up... Lub end buy buy... Babooshkama

  4. This cake would be good for breakfast! or a coffee break...or tea time...

  5. You're right! I have eaten this cake for breakfast with a cup of coffee and it's so good and full of protein and it's really light. Kind of reminds me of a combination of a cream puff and creme brulee.

  6. This look so simple and delicious! I really want to try this recipe..