Bookbinder's cheesecake

Yield: 8 servings

Measure Ingredient
1½ tablespoon Butter
1 x Graham cracker crumbs
12 ounces Soft cream cheese
¾ cup Sugar
4 eaches Egg yolks
2 tablespoons Flour
1½ teaspoon Vanilla
½ teaspoon Salt
2 cups Scalded light cream
4 eaches Egg whites

Grease an 8 inch spring-form cake pan thickly with 1½ T butter.

Turn the form on its side, put in a few graham cracker crumbs and shake so they stick to the sides. Keep turning the form and adding more crumbs as needed. When sides are well coated, shake a light coating of crumbs onto the bottom (about ½ cup crumbs in all). Put spring form in freezer for 30 minutes, or regrigerate for 2 hours.

Preheat oven to slow (300 F). In bowl of electric beater put: cream cheese, sugar, egg yolks, flour, vanilla, and salt. Beat thoroughly until mixture is smooth. Turn speed to lowest and gradually pour in scalded light cream. Beat egg whites until stiff but not dry. Add to cream cheese mixture and fold in lightly but thouroughly. pour mixture into the prepared pan, set pan in a shallow pan containing 1 inch hot water, and bake in the slow oven for 1 ½ hours.

Refregerate for at least 6 hours before serving. Note: You may, if you wish, cover teh top of the cake with a layer of fresh strawberries after it is removed from the spring form. Wash and hull them. Dry thoroughly. Stand with pointed ends up, as close together as possible. With a pastry brush, paint with red currant glaze. Red Currant Glaze: In a small saucepan heat: ⅔ cup red currant jelly with 2 tablespoons sherry. Cook, stirring with a wooden spoon, until jelly is melted and bubbling and coats spoon lightly. Let glaze cool slightly. Submitted By LAWRENCE KELLIE On 01-19-95

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