| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Zwieback crumbs |
| 3 |
T |
Butter |
| 2 |
T |
Sugar |
| 1 |
lb |
Cream cheese |
| 1/2 |
c |
Sugar |
| 1/8 |
t |
Cinnamon |
| 1/2 |
t |
Vanilla |
| 1 |
t |
Grated lemon peel |
| 1 |
T |
Lemon juice |
| 2 |
|
Egg yolks |
| 2 |
|
Egg whites |
| 1 1/2 |
c |
Sour cream |
| 1 1/2 |
T |
Sugar |
| 1 |
t |
Vanilla |
INSTRUCTIONS
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
A Message from our Provider:
“Jesus: Never-ending fulfillment”