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.