Cream Cheese Cake
|Zwieback crumbs||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter||2 Tablespoon, melted|
|Cream cheese||1 Pound|
|Cream||1 Cup (16 tbs)|
Combine zwieback crumbs with 2 tablespoons sugar and butter; blend thoroughly.
Line bottom of spring-form pan.
Mix remaining 1/2 cup sugar with flour and salt and blend thoroughly with cream cheese.
Add vanilla and beaten egg yolks and beat.
Add cream and beat again.
Fold in beaten egg whites.
Pour mixture on top of crumbs and bake in moderate oven (325° to 350° F.) about 1 hour, or until mixture is firm.
Turn off heat, but do not remove from oven for 1 hour or until cool.
Makes 1 (9-inch) cake