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Jarosch Bakery Cheesecake

(Remember, the ingredient amounts are in real weight, not fluid measure)
2 lb. granulated sugar, divided into two 1-lb. portions
1/4 oz. granulated salt
7 oz. starch–instant clear gel*
4 oz. Patent flour*
3-3/4 lb. baker’s cheese*
2 cups corn oil
17-1/2 oz. eggs–fresh broken
1/4 oz. vanilla (to taste)
3-1/2 cups milk
3 cups egg whites
1 lb. granulated sugar

Place salt, starch, and 1 lb. of the sugar in a paper bag. Shake bag. Place flour and ingredients from bag into a kettle; combine. Add cheese and mix at 1st (lowest) speed for 5 minutes. Add oil, eggs, and vanilla gradually to kettle; keep smooth. Mix at 2nd speed until blended. Gradually add milk to kettle. Mix smooth.
In a separate large bowl, whip egg whites until fluffy. Gradually add remaining 1 lb. sugar to whites. Fold egg-white mixture into kettle of other ingredients by hand; be careful not to over-mix.
Grease 2”x 8” round cake pans (not spring-form); coat with cake crumbs* on bottom/sides of rounds. Fill rounds close to the top. Put 1/2 inch or so of water into a cookie/baking sheet with short sides. Place baking sheet into oven and put cheesecake round(s) onto sheet. Bake at 340–350 degrees for approximately 1 hour—it is done when you gently push on the cheesecake and it springs back. Recipe makes approximately 8 rounds.

 

 


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