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Cream Cheese Cake

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1 1/4 cups zwieback crumbs
2 tablespoons sugar
2 tablespoons butter
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 8-ounce packages cream cheese
1 teaspoon vanilla
4 egg yolks, slightly beaten
1 cup light cream
1/4 teaspoon salt
4 egg whites, stiffly beaten


Roll zwieback into crumbs and measure. Combine softened butter with sugar, then combine with crumbs and press into the bottom and against the sides of a 9 inch spring form pan. Blend 1/2 cup of sugar with flour, salt and cream cheese which has been softened at room temperature. Add vanilla and beaten egg yolks and beat well.

Add cream and stir until blended. Add the 1/4 teaspoon salt to the egg whites and beat until stiff, but not dry. Fold gently but thoroughly through the cheese mixture and pour into the crumb-lined pan. Bake in a 325 degree oven, about 1 1/4 hours, or until a silver knife inserted in the center comes out clean.

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