Cheesecake uses oblong pan

The Baltimore Sun

Anna Pitt of Fallston was looking for a recipe for what she thought was called a Smearcase Cheesecake. It was made with cottage cheese and had a thin layer of crust on the bottom. She thinks that the recipe came from a free recipe booklet put out by the Baltimore Gas and Electric Co. some years ago.

Carole Wagner of Middle River still had a copy of the cookbook published by BGE called Maryland Classics, which had the recipe that Pitt was looking for in it. (The book calls it smierkase cake; in German, schmierkase means smeared cheese.) This cake is made in an oblong pan, not a round springform pan like most cheesecakes. It is creamy and smooth and not overly rich but a tad plain. It might be a good idea to jazz it up with some fresh berries on top.

Schmierkase Cake

Serves 12

CRUST: 1 1/4 cups unsifted all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

1/2 cup butter or margarine

1 egg, beaten


2 eggs, separated

1 pound small-curd cottage cheese

3/4 cup sugar

2 tablespoons cornstarch

1 teaspoon vanilla

1 cup dairy sour cream

Preheat oven to 375 degrees. For the crust, combine first 3 ingredients; mix well. Cut butter or margarine in until mixture resembles coarse cornmeal. Add egg; mix well to form dough. Pat dough into a 13-inch-by-9-inch-by-2-inch pan, coming halfway up the sides of pan.

For the filling, beat egg whites until stiff but not dry; set aside. In a large bowl of an electric mixer, combine remaining ingredients; beat until smooth. Fold in egg whites; pour into crust. Bake for 55 to 60 minutes.

Per serving: 282 calories, 8 grams protein, 15 grams fat, 9 grams saturated fat, 30 grams carbohydrate, 0 grams fiber, 89 milligrams cholesterol, 226 milligrams sodium


Eleanor Luna of Owings Mills is trying to find a recipe for a marinade that she found on a bottle of soy sauce many years ago. She cannot remember what brand it was. The marinade contained soy sauce, oil, garlic and probably a couple of other things, but definitely not ginger.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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