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For recipes of that era, this is pretty tame. The advent of at-home refrigeration without ice really made people crazy for a little bit.

I do love that following the instructions in this recipe will not get you the cake in the picture though.

Edit: ah nevermind, you let the mixture pre-set, so it probably will allow for layering.

Am I supposed to be laughing? Because I actually want some.

I specifically want my grandma to make it because she probably knows what those weird stonehenge bits are. And she loves recipes from ads.

Well, no it’s just a vintage ad.

Looks pretty tasty, but y’know. Its an ad.

What's the advantage of being bakeless when it takes 3 and a half hours to make anyway?
Also, Americans desperately need to learn about Quark.

The "stonehenge bits" are ladyfingers, a kind of cookie.

It was 1961. They had a few minutes.

Quark is a sour equivalent to American cream cheese.

(1) Brick of cream cheese per slice

The gateway to tiramisu

Ngl, that seems like it would be great.

Lemon and cream cheese go well together, as to strawberries and cream cheese, and lemons and strawberries. With the cream cheese being cut a good bit by the other ingredients, it wouldn't overwhelm the fruits.

Mouth feel could be a little strange with the cottage cheese in there, but it could also be unnoticeable, depending on how it all sets.

Not gonna try it any time soon, but if I was visiting someone and they offered it, I'd be eager to try it

It's much harder to fuck up the cooking time / setting / consistency

Cheesecake combined with tiramisu 😮🤤

Alton Brown just did a video on cottage cheese where he talked about how it used to be used for the things we use cream cheese for now (cream cheese is actually a relatively modern invention), including cheesecake.

They are somewhat cake-like. Somewhere between cake and cookie

Yeah! I caught that episode, but didn't connect it until you brought it up. Dang, that makes me more confident this concoction would be really good

It's easy to miss, but the recipe also calls for both sieving and beating the cottage cheese which would result in a much smoother texture.

Strawberry Cheese Treat
Ingredients
1 pkg. (3-oz.) lemon-flavored gelatin

1 cup water

1-lb. cottage cheese

½ lb. cream cheese

24 lady fingers, split (18 for lining, 6 kept in reserve)

1 cup heavy cream

1 ½ cups Ann Page Strawberry Preserves (divided into ½ cup and 1 cup portions)

Instructions
Prepare the Gelatin: Dissolve the 3-oz. package of lemon-flavored gelatin in 1 cup of water. Allow it to cool.

Blend the Cheeses: Sieve the 1-lb. of cottage cheese into a bowl. Beat in the ½ lb. of cream cheese and the cooled gelatin. Chill the mixture until it is slightly thickened.

Prepare the Pan: Line a 9” spring-form pan with 18 split lady fingers. Keep the remaining 6 split lady fingers in reserve.

Whip and Fold: Whip 1 cup of heavy cream, then fold it into the thickened cheese mixture.

Layer the Dessert:

Pour half of the cheese mix into the lined pan.

Cover the layer with the remaining 6 split lady fingers.

Spoon ½ cup of Strawberry Preserves over the lady fingers.

Top with the remaining cheese filling.

Chill and Serve: Chill the dessert for 3 hours. Remove the side of the pan and spoon the remaining 1 cup of Preserves on top of the dessert before serving.

Yield: Serves 8 to 12.

I mean, that's not terribly different from a cheesecake, right?

Those are rookie numbers

I'm guessing not. I've never made one but is it really just a pie-sized cream cheese monolith?

I didn't grow up in the Midwest. :(

That's why you add sugar until it stops dissolving.

Not technically but, like, it's definitely a lot of cream cheese. Grabbing the first cheesecake recipe that came up when I searched, the non-crust ingredients are listed as:

▢ 32 oz cream cheese², softened to room temperature (910g)
▢ 1 cup sugar, (200g)
▢ ⅔ cups sour cream, (160g)
▢ 1 ½ teaspoons vanilla extract
▢ ⅛ teaspoon salt
▢ 4 large eggs, room temperature, lightly beaten

So that's 60% cream cheese. By contrast, the cream cheese is only 17% of the called-for ingredients of this recipe (seeing as it calls for double of what-the-cream-cheese-amount-is in cottage cheese, I was curious what percentage is both the cottage cheese and cream cheese and that's still just 51%; so less than the cream cheese of the cheese cake, still. I was curious what percentage we got to if we included the heavy cream to target the largest amounts of dairy it calls for (though somewhat unfair as the 60% in the cheese cake is just the cream cheese and leaves out the sour cream (it jumps to 70%, with the sour cream included, in case you were curious)) and we do get up 68% of the ingredients, with that included. But, you know, that's cream cheese, cottage cheese, and heavy cream and not just cream cheese).

Always good to know proportions. About a 5/8 monolith perhaps.