basic Uncooked Cheesecake, From 'Cheesecakes' by Anne Ager, part of the St Michael Coookery Library.
I made this suprisingly easy 1970's cheesecake from a Marks and Spencer cookbook. These books must've been everywhere in the late 70's/early 80's, they're really easy to pick up. The recipe uses gelatine and makes a sort of fluffy, moussy, light cheesecake, unlike the more solid kind that's in fashion now. It kept its shape really well due to the gelatine, so would definately recommend this recipe if you wanted to make a cheesecake and transport it somewhere, like a friend's party or a picnic. Given that there's so many kinds of cream cheese available, I'm always confused by old recipes that just say 'cream cheese'. I used Ricotta in this one. The recipe says 'For 8'. i halved the quantities and thought it'd do for 3, which is probably why people used to be thinnner back then.