Mom's Favorite Unbaked Cheesecake

Whenever we had a special occasion at home such as my birthday or Christmas, Mom would make this unbaked cheesecake and it was everyone's favorite. Yesterday, after 2 decades of missing the taste, I finally got up the courage and ingredients and attempted it myself. There must be something about nostalgia, because nothing ever tasted better than the memories brought back with that first bite. Pure Nirvana. So here, in all its glory, straight from The Mennonite Cookbook, is my Mom's best unbaked cheesecake to delight your own taste buds and family.

Mom's Favorite Unbaked Cheesecake

And yes, we already dug into it, Pure deliciousness!

Ingredients

• 1 pkg lemon jello
• 1/2 c boiling water
• 1 8-oz pkg cream cheese
• 1/2 c white sugar
• 1/2 pint (8 oz or 1 c) whipping cream
• 1/2 box graham wafers
• 1/4 c butter or margarine, melted
• 10 maraschino cherries, cut
• 1/2 c drained crushed pineapple

Preparation

1. Dissolve Jello in boiling water and let stand while preparing the other ingredients.
2. Beat whipping cream until stiff in a medium bowl.
3. With the same beaters, beat well together the cream cheese and sugar in a small bowl.
4. Place graham wafers in a resealable bag and roll with rolling pin til finely crushed. Mix with butter/margarine and press 3/4 of the mixture into a 9x9 pan, reserving the rest for sprinkling on top.
5. With mixing spoon, fold cream cheese mixture and Jello into whipping cream (that bowl will be big enough). Mix thoroughly, then fold in pineapple and cherries. 
6. Pour over prepared base in pan and sprinkle remaining crumbs over top. 
7. Place in fridge for at least 1-2 hours to set and ENJOY! This keeps well for a few days.

Classic Baked Alaska

Classic Baked Alaska

This is one of the most impressive vintage desserts, dating from the 1890's and carried on through the depression and into the classy restaurants of today. While the meringue is time-consuming and takes patience, this recipe not all that difficult if you follow directions carefully. You can choose your favorite frozen yogurt or ice cream and jam to use in the recipe. Spumoni, Black Cherry, Pistaschio and Raspberry Ice Cream with raspberry or blackberry jam are all especially attractive. There is nothing as awe-inspiring as the sight of Baked Alaska, fresh from the oven.

Ingredients

• 1/2 c sifted cake powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 egg yolks
• 1/2 cup sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 3 egg whites, at room temperature
• 1/4 cup sugar
• non-stick cooking spray
• 3 tablespoons seedless raspberry (or your choice) jam
• 1/2 gallon raspberry-vanilla swirl frozen yogurt or your choice of ice cream
• 4 egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/3 cup sugar
• 3 tablespoons water
• raspberries (optional)
• mint leaves (optional)

Directions

1. Combine the first 3 ingredients in a bowl; stir well, and set aside. 
2. Beat 2 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale (about 2 minutes). Add 2 tablespoons water and vanilla, beating at low speed until blended. Add the flour mixture, and beat well. 
3. Beat 3 egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. 
4. Pour batter into an 8-inch round baking pan coated with cooking spray. Bake at 350 degrees F for 20 minutes or until cake springs back when touched lightly in center; let cool 5 minutes in pan on a wire rack. 
5. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack; let cool completely. 
6. Place cake, bottom side up, on an ovenproof platter. Spread jam over cake. Cut container of frozen yogurt or ice cream in half; reserve one half for another use. Cut remaining half of frozen yogurt into 1-inch-thick slices. Arrange frozen yogurt/ice cream slices over jam to make a dome shape; cover and freeze at least 15 minutes. 
7. Beat 4 egg whites and cream of tartar at high speed of a mixer until stiff peaks form; set aside. Combine 1/3 cup sugar and 3 tablespoons water in a saucepan, and bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. 
8. Pour sugar mixture in a thin stream over egg whites, beating at high speed. Spread meringue over yogurt slices and around sides of cake (yogurt and cake should be completely covered with meringue). Bake at 500 degrees F for 2 minutes. 
9. Serve immediately. 

NOTE: For special presentations, serve with fresh or frozen berries or fruit, complementing the colors of the ice cream and jam that you use. You can also make a loaf-shaped Baked Alaska (using a loaf pan), or a square one (using an 8 inch baking pan).