Harriet Ann Krythe Gills Cheese Torte

Harriet Ann Krythe Gill (b. 2 Feb 1921 in Milwaukee, Milwaukee, Wisconsin) - better known to some of us as Mom - and to many - Grandma Harriet - loved to cook.

Of Dutch heritage with a German Stepmother her food was totally of the "comfort" variety.

Mom's kitchen was a place where she not only cooked - but she listened and she listened well. It was a wonderful place to be.

One of her most famous dishes is her "Cheese Torte". She served it on many special dinners. One in particular that I remember was served at an Easter Dinner. Around the edge of the torte were little coconut bird baskets filled with jelly bean eggs.

The torte she made used dry cottage cheese. I can't find that here in the west - but I added a little cornstarch to one I made recently and it worked well.

Enjoy -

Cheese Torte

Crust:
1 pkg. Holland Rusk (or other zwieback toast)
1 cup sugar
1 tsp. cinnamon 1/2 cup melted butter

Roll the Holland Rusk. Add other ingredients. Line sides and bottom of a 9" springform pan - saving a scant cupful for the top.

Filling:
4 eggs
1 1/4 cup sugar
1/2 pint sweet cream
1/4 cup corn starch
1 1/4 cup sugar

Beat eggs well. Add sugar. Pour over cheese. Add corn starch and cream. Beat well. Fill in form. Put crumbs on top. Bake at 350 degrees for 1 1/2 hour (until firm).