Ben is a great fan of cheesecake, so I am always on the lookout for recipes for making this dessert from scratch. This one is from my old 1951 cookbook, A World of Good Eating; a collection of old and new recipes from many lands; tested in the kitchen of a New England housewife.
1 - 1/2 cups rolled Zwieback crumbs
3 tbl. butter
2 tbl. sugar
1 lb. cream cheese
1/2 cup sugar
1/2 tsp. vanilla
Rind of 1 lemon
1 tbl. lemon juice
2 eggs, separated
1 cup thick sour cream
1 tbl. sugar
Blend the rolled crumbs with melted butter and 2 tbl. sugar. Press into the bottom of a 9" spring-form pan. Place in warm oven (350°) for 5 minutes to set crust. Cool.
Warm the cream cheese to room temperature and break up with a fork. Blend in the sugar and lemon juice, rind and vanilla. Drop in the egg yolks, one at a time, and beat well after each one. Beat the egg whites stiff and fold into the mixture with a spatula.
Pour over the crumb base and bake for 45 minutes at 300°.
Mix 1 tbl. sugar and the vanilla into the sour cream. Spread lightly over the top of the cake and return it to the oven to bake 10 minutes more.
Let the cake cool and remove the rim of the spring-form pan to serve.