| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Zwieback crumbs |
| 3 | tb | Butter |
| 2 | tb | Sugar |
| 1 | lb | Cream cheese |
| 1/2 | c | Sugar |
| 1/8 | ts | Cinnamon |
| 1/2 | ts | Vanilla |
| 1 | ts | Grated lemon peel |
| 1 | tb | Lemon juice |
| 2 | Egg yolks | |
| 2 | Egg whites | |
| 1 1/2 | c | Sour cream |
| 1 1/2 | tb | Sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
CRUST FILLING TOPPING Blend crumbs with butter and sugar. Press into bottom of 8 inch Pyrex cake dish. Bake at 300 degrees for 5 minutes and cool. Blend cheese with sugar, cinnamon, vanilla, lemon peel and juice. Add egg yolks, 1 at a time. Mix well. Beat egg whites well and fold into mixture lightly. Pour on top of crust and bake at 325 degrees until you see a crack or two on top of filling. Cool slightly and on top of cake, spread the sour cream topping. Return cake to oven for 10 minutes. Cool and refrigerate. Tampa, Florida busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998
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