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Cheese Cake Clemence

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Jewish 1 Servings

INGREDIENTS

16 Graham crackers
1/8 lb Butter
1/4 c Sugar
1 1/2 c Cottage cheese, drained if
creamed
3/4 c Sugar
3 T Flour
1/4 t Salt
3 Slightly beaten egg yolks
reserve the whites
1 c Evaporated milk
3/4 t Vanilla
1 Lemon, Rind of
3 Egg whites
1 T Butter

INSTRUCTIONS

1998    
First, my grandmother's cheese cake. She was Alsatian and came to the
United States after her marriage in 1890, bringing her scale and
recipes with her. You'll find this cake much lighter than the usual
cream cheese cake. It's also more temperamental than the usual one.  No
roller skating through the house or banging and clanging while  it's
being made.  Crush the graham crackers. Melt the butter and drizzle
over the  crackers. Add the sugar and stir again. Reserve 1/4 cup of
this  mixture.  Press the crumbs into a buttered 9" loose bottomed cake
pan.  Put the cottage cheese through a sieve. Combine it with the
sugar,  flour, salt and egg yolks. Add the milk, vanilla and lemon
rind.  Beat the egg whites until stiff but not dry and carefully fold
them  into the cheese mixture. Gently push the mixture into the cake
pan.  Sprinkle the top of the cake with the reserved cracker crumbs.
Dot  with 1 tablespoon butter.  Bake in a quiet house, on a sunny day,
in a 350 degree oven. Bake for  30 minutes or until the cake is set
(test by gently shaking the cake  pan).  Makes 10 to 12 servings.
Posted to JEWISH-FOOD digest by Eeyore <efalt@zianet.com> on Feb 15,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3440
Calories From Fat: 877
Total Fat: 99.7g
Cholesterol: 779.4mg
Sodium: 2566mg
Potassium: 1756.7mg
Carbohydrates: 519.4g
Fiber: 10g
Sugar: 246.7g
Protein: 115.4g


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