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KATISH'S CHEESECAKE

Category:    Desserts, Cheesecakes
Yield:1 servings
 
           Crust:                              2 lb Cream cheese, softened
     18 sl Zwieback, crushed fine              2 tb Flour
  1 1/2 tb Unsalted butter, cut in bits        1    Vanilla bean, minced
           - softened                          3 lg Eggs, separated
  1 1/2 tb Sugar                               1 c  Sour cream
           Filling:                                 Thin slices of lemon for gar
      1 c  Plus                                     -ish
      2 tb Sugar                          
 
  In a bowl, stir together the zwieback, butter, and sugar until the mixture
  is combined well and press the mixture into the bottom of a 9-inch
  springform pan. In a large bowl with an electric mixer, cream together the
  sugar and cream cheese until the mixture is light and fluffy. Add the
  flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the
  mixture well. Stir in the sour cream.  In a bowl, beat the egg whites until
  they just hold stiff peaks and fold them into the cream cheese mixture
  gently but thoroughly. Pour the filling into the pan and run a rubber
  spatula through the filling in a circle about one inch from the rim to help
  the cake rise evenly. Bake the cake in the middle of a preheated 350f oven
  for 60 minutes, turn off and let the cake stand in the oven for 30 minutes.
  Let the cake cool completely or until it is set, in the pan on a rack.
  Chill the cake covered, overnight. Remove the cake from the pan and garnish
  it with lemon slices. a 1945 Gourmet Mag. favorite.
 

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