Cheese Cake From Overijse
|Dry yeast||1 Tablespoon (1 Package)|
|Lukewarm milk||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Melted butter||3 Tablespoon|
|Egg||1 , beaten|
|Apple sauce||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Eggs||2 , separated|
|Crumbled macaroons||4 Tablespoon|
|Chopped almonds||2 Tablespoon|
|Dark rum||1 Teaspoon|
Prepare the pastry as described in the recipe for Pie from Limburg.
Let the dough rise as directed in that recipe.
Press the dough onto the bottom and sides of a buttered 10 inch cake tin.
Spread the dough with a layer of applesauce.
In the bowl of an electric mixer, beat the cream cheese until smooth and fluffy.
Beat in the sugar, egg yolks and vanilla.
Add the macaroons and almonds and combine thoroughly.
Beat the egg whites until stiff and flavor with the rum.
Stir 1/4 of the egg whites into the cheese mixture and carefully fold in the remainder.
Transfer the cheese mixture to the cake tin.
Bake in a preheated 400° oven for 35 to 45 minutes or until golden brown.