Cream Cheese Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 6 | Servings | |
INGREDIENTS
| 2 | Eggs, separated | |
| 1/3 | c | Sugar |
| 3 | T | Water |
| 1/3 | c | Flour |
| 1/3 | c | Cornstarch |
| 1 | t | Baking powder |
| 3 | small sour cream | |
| 1 | Lemon | |
| 2/3 | c | Sugar |
| 2 | Eggs, separated | |
| 1 1/4 | c | Heavy cream |
| 2 | Envelopes unflavored gelatin | |
| 1/2 | c | Cold water |
INSTRUCTIONS
DOUGH: Stir egg yolks, sugar & water until foamy. Whip egg whites & add to sifted flour, cornstarch & baking powder; mix well. Pour into bottom of spring form pan & bake at 350 for 15-20 minutes. FILLING: Stir sour cream until foamy; add juice & grated peel of 1 lemon. Stir in sugar & egg yolks. Beat egg whites stiff & whip cream. Fold into sour cream mixture. Dissolve gelatin in 1/2 cup cold water & add to filling mixture. Place filling over cooled cake & refrigerate until firm. FRAU FRITZ (RUT) WEGNER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 110
Total Fat: 12.5g
Cholesterol: 158.1mg
Sodium: 139.5mg
Potassium: 83.4mg
Carbohydrates: 46.9g
Fiber: <1g
Sugar: 33.7g
Protein: 5.5g