Cheese Cake

Ingredients

• 1 pkg. Zweiback
• 1 cup sugar
• 2 tablespoons sugar
• 2 tablespoons flour
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 54% cakes cream cheese
• 1 cup whipping cream
• 1 tablespoon lemon juice
• 4 eggs
• 54% teaspoon salt

Method

1. 1

   Grind or roll Zweiback.

2. 2

   Mix with melted butter and 2 tablespoons sugar.

3. 3

   Use as a crust in 10-inch spring mold pan.

4. 4

   Put cheese through ricer, add cream and sugar, then salt, flour and beaten yolks of eggs.

5. 5

   Beat thoroughly.

6. 6

   Add vanilla and lemon juice, then add stiffly beaten egg whites.

7. 7

   Pour mixture into crumb crust and cook one hour at 350 degrees.

8. 8

   Open oven door, turn off heat, and let cake stay in oven 1 hour before moving.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

CHEESE CAKE 1 pkg. Zweiback 1 cup sugar 2 tablespoons sugar 2 tablespoons flour 2 tablespoons melted butter 1 teaspoon vanilla 54% cakes cream cheese Y% teaspoon salt 1 cup whipping cream 1 tablespoon lemon juice 4 eggs Grind or roll Zweiback. Mix with melted butter and 2 tablespoons sugar. Use as a crust in 10-inch spring mold pan. Put cheese through ricer, add cream and sugar, then salt, flour and beaten yolks of eggs. Beat thoroughly. Add vanilla and lemon juice, then add stiffly beaten egg whites. Pour mixture into crumb crust and cook one hour at 350 degrees. Open oven door, turn off heat, and let cake stay in oven 1 hour before moving. Serves 10 or 12. ANNIE TOMLINSON HAUSER (Mrs. C. M.) VERY BEST DARK FRUIT CAKE 1% lb. each of citron, coconut, 2 cups flour lemon peel, orange peel 1 teaspoon allspice 1 lb. each of nutmeats, dates, Y2 teaspoon nutmeg candied cherries, raisins, Y teaspoon cloves candied pineapple 1 teaspoon salt 1 cup shortening 1 teaspoon baking powder 14 cup sugar 6 tablespoons fruit juice 2 cup honey (grapefruit, orange, grape, 5 eggs or any other juice) Shred the peel, chop coconut very fine, halve cherries, nutmeats, dates, chop candied fruit in pieces size of almonds. Dredge the fruit thoroughly in % cup flour. Sift remaining flour with dry ingredients, cream shortening with sugar, and add the honey. Stir in the eggs, well beaten, add dry ingredients and fruit juice alternately, blending thoroughly. Pour batter over the floured fruit and nuts and mix until all is well covered with batter. Line oiled baking tins with three layers of wax paper, allowing 1% inch paper to extend above all sides of pans. Pour all the batter into two pans, pouring lightly (do not flatten). Bake in slow oven, 250°, for 4 hours. Makes 5 pounds of fruit cake. Place flat pan containing 2 cups water in bottom of oven while baking cake. This is done to give cake greater volume, a better appearance, and a moist texture so that it is unnecessary to add extra glaze. IpA A. MENDENHALL (Mrs. E. E.) Se ae oa en dr Re ge ee 17 THE QUAKER Cook Book REFRIGERATOR CHEESE CAKE ¥2 cup of melted butter or © 1 cup cold water margarine 3 eggs separated ¥4 cup sugar 2 cups cream cheese 2 cups fine Zwieback crumbs 3 tablespoons lemon juice (graham crackers or va- 1 tablespoon grated lemon nilla wafers) rind 2 teaspoons cinnamon 4 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.