FOR CRUST
1 1/2 c Crushed zwieback toasts
1 c Sugar
1 ts Cinnamon
1 Stick unsalted butter;
-melted
-FOR FILLING-
2 pk Cream cheese; softened
-(8-oz)
4 lg Eggs; separated
1 c Sugar
1 c Heavy cream
1 tb All-purpose flour
1 ts Vanilla
Preheat oven to 350F and butter a 10-inch springform pan.
Make crust:
Stir together crust ingredients. Reserve 1/4 cup for topping and press
remainder onto bottom and 1 1/2 inches up side of springform pan.
Make filling:
Beat cream cheese with a wooden spoon in a large bowl until smooth and
creamy and add yolks 1 at a time, beating well after each addition. Beat in
sugar, cream, flour, and vanilla. Beat whites with an eggbeater in another
large bowl until they just hold stiff peaks and fold into cream-cheese
mixture gently but thoroughly.
Spoon filling into crust, smoothing top, and sprinkle evenly with reserved
crumb mixture. Put springform pan in a shallow baking pan and bake cake on
lowest rack of oven 1 hour. Turn oven off and open oven door 5 to 6 inches.
Cool in oven 1 hour. Chill, covered, at least 3 hours.
Remove side of pan and let cheesecake stand at room temperature 30 minutes
before serving.
Makes 8 servings.
Yields
1 servings