Cream Cheese Cake Smooth As Satin
|Zwieback/Rusks||6 Ounce, rolled fine|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Cream cheese||15 Ounce (5 Packages)|
|Cream||1⁄2 Pint (1 Cup)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
Mix zwieback crumbs with the 2 tablespoons sugar and the melted butter.
Pat all but 1/2 cup of this mixture on the bottom and sides of a well-buttered 9-inch spring form pan to form a thin crust.
Have cream cheese warmed to room temperature, cream the cheese until soft and smooth and gradually add the cream.
Beat with a rotary beater until light and fluffy.
Add the salt, vanilla and sugar and continue to beat until thoroughly mixed.
Beat egg whites until stiff and then beat yolks until thick and light in color.
Add the yolks to the cream cheese mixture and beat well.
Quickly fold in the beaten egg whites.
Pour into the crumb-lined pan and sprinkle lightly with the remaining zwieback crumbs.
Bake at 300° F. (slow) for 1 hour.
Turn off heat and leave in oven for 1 hour.
Remove from oven and allow to cool.
Remove spring form and serve.