Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Crust:
18 sl Zwieback, crushed fine
1 1/2 tb Unsalted butter, cut in bits
- softened
1 1/2 tb Sugar
Filling:
1 c Plus
2 tb Sugar
2 lb Cream cheese, softened
2 tb Flour
1 Vanilla bean, minced
3 lg Eggs, separated
1 c Sour cream
Thin slices of lemon for gar
-ish

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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