Goldblatt's High Cream Cheesecake

Goldblatt’s High Cream Cheesecake

The Goldblatt’s Department Store in Hammond, Ind. was located on Hohman Ave. next to the Walgreen’s Drugstore and Soda Foundation and was a favorite fixture in the 1940s. The filling can be baked in a springform pan with or without the prepared graham cracker crust, as desired.

Graham cracker crust:

10 ounces crushed graham cracker crumbs

2 ounces plus 3 ounces sugar (divided use)

1 teaspoon flour

4 ounces melted butter


1-1/2 pound cream cheese (3 of the 8-ounce packages)

3/4 cup granulated sugar

1/2 pint sour cream

2 tablespoons flour

1 teaspoon vanilla

6 eggs separated

  • To make crust, combine graham cracker crumbs, sugar and flour. Use a fork to blend thoroughly. Add melted butter.

  • Firmly press crumb mixture into a 9-inch pie pan, or, even better, a 9-inch springform pan.

  • For this cheesecake, set unbaked prepared crust aside to prepare cheese filling. (Normally, when using this crust for recipes that call for an already cooked filling, you would bake the crust at 375 degrees for about 10 minutes.)

  • To make filling, in a large bowl, cream the cream cheese and sugar together and then add sour cream.

  • Add the egg YOLKS only, one at a time, to filling mixture.

  • In a separate bowl, beat the egg whites until stiff, and fold them into the filling.

  • Pour filling into crust (or into plain, greased springform pan if making the crust-less version) and bake at 350 degrees for 1 hour.

  • After one hour, turn oven off and allow cake to remain undisturbed in oven and slowly cool for 1 more hour before removing.

  • Makes 14 slices.