Product Recipes
- 18 slices of zwieback
- 1/4 to 1/2 C. melted butter
- 1 tbsp sugar
- 1 pound cream cheese
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1/4 cup sifted flour
- 1/4 tsp salt
- 4 egg yolks
- 1 tbsp lemon juice
- 1 cup heavy cream
- 4 egg whites
- 1/4 cups sugar
- Roll out 18 slices of zwieback into fine crumbs and mix them with 1/4 to 1/2 cup melted butter and 1 tablespoon sugar.
- Press the crumbs firmly onto the bottom and sides of a well-buttered 9-inch springform pan.
- Cream 1 pound cream cheese with 1 teaspoon vanilla. Stir in 2 tablespoons sugar, 1/4 cup sifted flour, and 1/4 teaspoon salt and beat the mixture until it is light and fluffy.
- Add 4 egg yolks that have been beaten, and beat the mixture again.
- Stir in 1 tablespoon lemon juice and 1 cup heavy cream.
- Beat 4 egg whites until they are almost stiff, add gradually 1/4 cup sugar, and continue beating the meringue until it is stiff and glossy.
- Fold the egg whites into the cheese mixture lightly but thoroughly and pour it into the prepared pan.
- Bake the cake in a moderate oven (325° F) for 1 1/2 hours, or until it is set in the center.
- Turn the oven off and let the cake cool in the oven.
- Chill the cheesecake completely before removing it from the pan.
