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Cheese Cake

 
 
 
This family favorite is from Mom's old Betty Crocker Cook Book!
 
2/3 cup    Zwieback crumbs, (4 rusks)  
For bottom layer:  
3 pkgs (8oz)    Cream cheese  
1 cup    Sugar  
1 tsp    Vanilla  
For top layer:  
2 cups (1 pint)    Thick sour cream  
2 Tbs    Sugar  
½ tsp    Vanilla  
1/3 cup    Toasted shaved blanched almonds  
 
1 Prepare a 8" springform pan (3 inches deep) by buttering and dusting with Zwieback crumbs.
For bottom layer:
1 Soften cream cheese and beat well.
2 Beat egg whites until frothy; then slowly add sugar and beat until stiff.
3 Combine with softened cream cheese. Blend in vanilla.
4 Bake at 350° for 25 minutes.
For top layer:
1 Mix together sour cream, sugar and vanilla and spread over top baked layer. If desired, sprinkle almonds over all. Bake 5 minutes longer at 475°.
2 Chill 2 hours before serving.