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.
