| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cakes, Cheese, Desserts |
16 |
Servings |
INGREDIENTS
|
|
Shortbread, See Recipe # 22 |
| 1 |
lb |
Cream Cheese |
| 1/2 |
lb |
French Cheese, * |
| 1/3 |
c |
Sugar, Granulated |
| 1 |
T |
Unbleached Flour |
| 4 |
|
Eggs, Large Separated |
| 1/4 |
c |
Sour Cream |
| 1/4 |
c |
Heavy Cream |
| 1 |
t |
Real Vanilla Extract |
| 1 |
T |
Confectioners' Sugar |
INSTRUCTIONS
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN
THIS * Use the Soft Double Creme French Cheese in this recipe.
~----------------- Preheat the oven to 350 degrees F. In a large
mixing bowl, beat together the cream cheese and the double creme, then
add the sugar and flour and beat until thoroughly blended. Stir in the
egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites
until they are frothy, then gradually add the confectioners' sugar and
beat until the whites form stiff peaks. Fold the whites into the
cheese mixture. Pour the mixture into the prepared crust and bake for
45 minutes, or until the center is firm. Cool to room temperature,
then chill before serving. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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