Cream Cheese Cake
Ingredients:
1 1/4 cups zwieback crumbs
2 tablespoons sugar
2 tablespoons butter
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 8-ounce packages cream cheese
1 teaspoon vanilla
4 egg yolks, slightly beaten
1 cup light cream
1/4 teaspoon salt
4 egg whites, stiffly beaten
- Roll zwieback into crumbs and measure.
- Combine softened butter with sugar, then combine with crumbs and press into the bottom and against the sides of a 9 inch spring form pan.
- Blend 1/2 cup of sugar with flour, salt and cream cheese which has been softened at room temperature.
- Add vanilla and beaten egg yolks and beat well.
- Add cream and stir until blended.
- Add the 1/4 teaspoon salt to the egg whites and beat until stiff, but not dry.
- Fold gently but thoroughly through the cheese mixture and pour into the crumb-lined pan.
- Bake in a 325 degree oven, about 1 1/4 hours, or until a knife inserted in the center comes out clean.