-CRUST-
Shortbread; See Recipe # 22
CHEESECAKE
1 lb Cream Cheese
1/2 lb French Cheese; *
1/3 c Sugar; Granulated
1 tb Unbleached Flour
4 Eggs; Large, Separated
1/4 c Sour Cream
1/4 c Heavy Cream
1 ts Real Vanilla Extract
1 tb Confectioners’ Sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN
THIS * Use the Soft Double Creme French Cheese in this recipe.
———————
—————— Preheat the oven to 350 degrees F.
In a large mixing bowl, beat together the cream cheese and the double
creme, then add the sugar and flour and beat until thoroughly
blended. Stir in the egg yolks, sour cream, heavy cream and vanilla.
Beat the egg whites until they are frothy, then gradually add the
confectioners’ sugar and beat until the whites form stiff peaks. Fold
the whites into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes, or until the center is firm.
Cool to room temperature, then chill before serving.
Yields
16 Servings