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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This recipe was given to me by my mother over 50 years ago, and has been treasured by our family since. Sadly, the zwieback to make the crust has been discontinued, but graham crackers would seem a suitable subsitute-or a nut crust. I'll post it as originally given to me-except for the addition of lemon in the topping + an extra tablespoon sugar to balance. It is lightly lemon flavored, and most delicious, and easy to make. For those ambitious enough to do so, there are recipes available to make zwieback. Ingredients:
1 1/2 cups zwieback toast crumbs |
3 tablespoons butter |
2 tablespoons sugar |
1 lb cream cheese |
1/2 cup sugar |
1/2 teaspoon vanilla |
zest of one lemon |
1 -2 tablespoon lemon juice (to taste) |
2 eggs |
1 cup sour cream |
2 tablespoons sugar |
1 teaspoon vanilla |
1 tablespoon lemon juice |
Directions:
1. Preheat oven to 300.
2. Blend crumbs, butter and sugar, and press into a 9 inch springform pan.
3. Set in warm oven 5 minutes.
4. Set crust aside.
5. Blend cream cheese, sugar, vanilla, rind, juice.
6. Drop in egg yolks one at a time, and beat well after each addition.
7. Beat egg whites until stiff in a separate bowl.
8. Fold beaten egg whilte into cream cheese mix.
9. Pour over crumbs and bake 45 minutes.
10. Mix sour cream + sugar + vanilla + lemon juice.
11. Pour over cake, and bake 10 more minutes.
12. Chill thoroughly and enjoy!
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