Ruth Clark’s Cheesecake (VRP 350)

Share Your Love of Vintage Recipes!!!

This classic cheesecake recipe from Ruth Clark is a simple yet timeless dessert. With a creamy texture and a hint of almond flavor, it is an easy-to-make treat that feels nostalgic and elegant. Whether you serve it as is or with a topping of fruit or whipped cream, this cheesecake will surely delight your family and friends.

Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.

Links to find other recipes:

• Vintage Recipe Box Search
• Vintage Recipe Search
• Food Holidays
• History of Food

Ruth Clark’s Cheesecake

Ruth Clark’s Cheesecake (VRP 350)

FAQ

Can I use a different type of crust?
Yes! While the recipe suggests a Graham Cracker or Zweibach crust, you can also use a cookie or nut-based crust.

Is almond extract necessary?
The almond extract adds a subtle flavor that enhances the cheesecake, but you can substitute it with vanilla extract if you prefer.

Should I use a water bath while baking the cheesecake?
Using a water bath (also known as a bain-marie) is not mandatory but highly recommended for cheesecakes. It helps create a moist baking environment, which prevents cracks on the surface and ensures an even, creamy texture.

What is a water bath?
A water bath is a method where the cheesecake pan is placed inside a larger pan filled with hot water. This keeps the temperature around the cheesecake steady while it bakes. To set one up, wrap the cheesecake pan in aluminum foil to prevent water from seeping in, place it in the larger pan, and add hot water to about halfway up the sides of the cheesecake pan. TIP: Use a water bath pan to avoid seepage.

How can I tell if the cheesecake is done baking?
The cheesecake is ready when the edges are set but the center has a slight jiggle. It will firm up as it cools.

Food History

Cheesecake has a rich history dating back to ancient Greece, where it was served to athletes during the first Olympic games. Over time, it evolved as cream cheese became a staple in the U.S., thanks to James L. Kraft’s invention of pasteurized cream cheese in 1912. This recipe aligns with the mid-20th-century cheesecake boom when simpler, no-fuss versions became household favorites.

The use of sour cream in Ruth Clark’s recipe reflects a common technique of the time to achieve a tangy flavor and smooth texture. Pairing it with a crust made from graham crackers or Zweibach—a twice-baked bread popular in the 1950s—adds a vintage touch. This cheesecake is a beautiful reminder of simpler baking traditions.

Timeline

• Ancient Greece: Cheesecake is served during the Olympic games.
• 1912: Cream cheese is invented in the U.S. by James L. Kraft.
• 1940s–1950s: Cheesecake recipes using sour cream and graham cracker crusts become popular in America.

Recipe Discussion

Ruth Clark’s Cheesecake is a straightforward recipe that highlights the creamy richness of its filling. With just five ingredients—cream cheese, sour cream, eggs, sugar, and almond extract—it’s an uncomplicated recipe that relies on quality ingredients for flavor.

The sour cream gives the cheesecake a slightly tangy note, balancing the sweetness of the sugar. The almond extract is a unique addition, providing a subtle nutty aroma that complements the creaminess. The crust, made with either graham crackers or Zweibach, adds texture and a toasty flavor.

The simplicity of this cheesecake makes it versatile. It can be topped with fresh fruit, a drizzle of caramel, or even a dollop of whipped cream. This recipe bakes quickly, making it perfect for last-minute gatherings or weeknight desserts.

Preparation Tips

• Room-temperature ingredients: Let the cream cheese and eggs sit at room temperature for easier mixing and a smoother filling.
• Avoid overmixing: Mix the ingredients just until combined to prevent air bubbles, which can cause cracks.
• Chill before serving: Allow the cheesecake to cool completely and chill in the refrigerator for a few hours for the best texture.
• Experiment with crusts: If you prefer, try using chocolate cookies or ginger snaps for a flavorful twist.
• Add a water bath: Place the cheesecake pan in a larger pan with water to create a steam effect, which helps prevent cracking.

Recommended Kitchen Products

The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.

• Springform Pan: A must-have for easy removal of cheesecakes without damaging the edges.
• Hand Mixer: Perfect for blending the cream cheese and sour cream to a smooth consistency.
• Cooling Rack: Ensures your cheesecake cools evenly after baking.

Serving Suggestions

• Top with a dollop of whipped cream and fresh berries for a classic touch.
• Drizzle with chocolate or caramel sauce for a decadent treat.
• Serve alongside coffee or tea for a delightful afternoon snack.
• Garnish with toasted almonds to enhance the almond extract flavor.
• Add a side of fruit compote, such as cherry or raspberry, for a tangy contrast.

Ruth Clark’s Cheesecake is a charming vintage recipe that brings simplicity and elegance to your dessert table. With its creamy texture, delicate almond flavor, and versatile serving options, it’s sure to be a favorite for any occasion.

Start Your Recipe Box

• Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
• View Recipe Cards and Templates
• View Recipe Card Protectors and Sleeves

Vintage Goodies

• Vintage Kitchenware on Etsy 
• Vintage Recipes on Amazon
• Vintage Cookbooks on eBay 
• Vintage Cookbooks on Etsy

Ruth Clark’s Cheesecake Recipe