I won’t be surprised if not one single person who reads this post has any idea in the world who Paul Fisher is. You would have had to live in Portland in the 1950′s and ’60′s to have ever heard his name. He was a very popular guy in my home because his bakery in Northwest Portland was THE place to buy fancy cakes and pastries for special occasions. My mom and grandmother seldom bought a ready made anything so when our birthdays rolled around and they asked us what kind of cake we wanted we always cried out “a bakery cake.” And Paul Fisher’s was our bakery of choice. One of his most famous cakes was this No-Bake Cheesecake with a fresh fruit topping. The recipe appeared in Mary Cullen’s Cottage, a cooking section in the local newspaper, in a 1950′s issue of The Portland Oregonian. Once my mother had the recipe for our favorite cake our bakery cake days were over.
This recipe is unlike other gelatin based cheesecakes I’ve tried. It doesn’t have that “whipped cream folded into jello” consistency that I don’t care for. It is a much lighter version of the classic baked cheesecake but it still has substance and a rich cream cheese flavor and texture. My mom loved raspberries and she always used them to top the cake when they were in season. Any berry works well.
- ½ cup melted butter
- 1-1/2 cup graham cracker crumbs
- ¼ cup hazelnut, finely chopped (or nut of your choice)
- ½ teaspoon cinnamon
- 5 egg yolks
- ½ cup sugar
- 1 cup whole milk
- 1 teaspoon vanilla
- zest from 1 lemon
- ¼ teaspoon salt
- 2 small envelopes gelatin
- ½ cup cold water
- 2 8-ounce packages cream cheese, room temperature
- ½ cup sugar
- 1 pint whipping cream, whipped
- GLAZE 1:
- Fresh berries (I used raspberries, boysenberries, and strawberries)
- Berry jam or jelly, warmed
- GLAZE 2:
- 1 cup fresh berries
- 4 tablespoons water
- 1 tablespoon unflavored gelatin
- ¼ cup sugar
- Process graham crackers, nuts and cinnamon in a food processor until crumbly. Add melted butter and process an additional 15-20 seconds. Press mixture into a 10″ springform pan or a 9″x12″ baking dish. Bake at 325 for 10 minutes.
- Lightly beat egg yolks in a medium bowl. Add sugar, milk, vanilla, salt and lemon rind. Cook in a double boiler over simmering water until mixture has thickened and coats the back of a spoon. It will be the consistency of a thin custard. Do not let boiling water touch the bottom of the double boiler.
- Dissolve gelatin in ½ cup cold water. Add to the hot custard mixture and blend well. Let cool to room temperature. Do not refrigerate or mixture will be too thick to smoothly fold in cream cheese and whipped cream.
- Whip the cream cheese and sugar until thoroughly combined. Fold into cool custard.
- Whip cream until peaks form and fold into custard-cream cheese mixture.
- Pour into prepared pan. Chill several hours or overnight.
- GLAZE 1:
- Warm raspberry jam or jelly until it is melted. Top cheesecake with berries and drizzle the warm jelly over the fruit. Refrigerate until thoroughly chilled.
- GLAZE 2:
- Combine 1 cup berries with 2 tablespoons water, bring to a boil. Puree in a blender. Combine puree with sugar and bring to a boil. Sprinkle gelatin over 2 tablespoons water and let stand for 5 minutes, then add to heated fruit puree. Chill until SLIGHTLY thickened. Pour glaze over fruit topped cake and chill thoroughly.
- Garnish with whipped cream if desired.
This week I’m joining the festivities at:
Foodie Friday at Designs by Gollum
Fresh Food Friday at la belle vita and
On the Menu Monday at StoneGable
I hope you stop by to visit these wonderful sites. You will find good friends and great recipes there.
HAPPY WEEKEND EVERYONE
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