Prize Cheese Cake
|Ground cinnamon||1⁄4 Teaspoon|
|Cream cheese||1 Pound|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||4 , separated|
|Light cream||1 Cup (16 tbs)|
|Lemon rind||1 Teaspoon, grated|
Roll zwieback into fine crumbs; makes about 1 1/2 cups.
Blend into crumbs with sugar and cinnamon.
Press three-fourths of the mixture on the bottom of a buttered 9-inch spring form baking pan.
Blend together cream cheese, flour, sugar, salt and vanilla.
Add egg yolks, one at a time, blending well after each yolk is added.
Add cream and lemon rind; mix completely.
Whip egg whites until stiff.
Gently fold cheese mixture into egg whites.
Pour on the crumb layer in the pan.
Sprinkle remaining crumbs on the top.
Bake in a moderately low oven (325°F.) 1 hour or until set in the center.
Cool cake in the pan.
Cut around edge of cake and carefully remove the rim of the pan.
Serve from bottom round.
Calories 349 Calories from Fat 244
% Daily Value*
Total Fat 28 g42.6%
Saturated Fat 15.6 g77.8%
Trans Fat 0 g
Cholesterol 167.6 mg55.9%
Sodium 233.6 mg9.7%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.2 g0.8%
Sugars 15 g
Protein 6 g12.7%
Vitamin A 19.8% Vitamin C 1.3%
Calcium 7.5% Iron 4.5%
*Based on a 2000 Calorie diet