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Angel Cheesecake

Angel Cheesecake

M. Blakely

M. Blakely

Makes 1

The original recipe called for added salt. For health & taste, I've omitted it.

ᔥ Originally from "Best Buffets" (1963 ed.) (part of the Better Homes & Gardens Creative Cooking Library)

Ingredients

  • 1 c. crumbs zwieback
  • sugar
  • 2 tbsps butter (melted)
  • 1 lemon
  • 1 tsp vanilla
  • 16 oz cream cheese (softened)
  • 5 eggs (separated)
  • 2 c. sour cream

  • Raspberry Glaze

  • 10 oz raspberries (red; frozen)
  • water
  • 4 tsps cornstarch

Instructions

Keep screen awake
  • 1
    Grate enough lemon peel to yield 1-tsp. Preheat oven to 325° F. Thaw raspberries
  • 2
    Mix together zwieback, 2-tbsp. sugar, & butter.
  • 3
    Press into bottom of 9-in. springform pan.
  • 4
    Beat 1/2-c. sugar, lemon peel, 1-tbsp. lemon juice, # vanilla into cream cheese; then blend in egg yolks & sour cream.
  • 5
    Beat egg whites till soft peaks form. Gradually add 1/2-c. sugar; then beat till stiff peaks are formed.
  • 6
    Fold egg whites into cream cheese mixture.
  • 7
    Gently pour cream cheese mixture into springform pan.
  • 8
    Bake .
  • 9
    Cool cheesecake for ; then run spatula around edges to loosen.
  • 10
    Cool completely before removing sides of pan.
  • 11
    In the meantime, prepare RASPBERRY GLAZE: Drain thawed berries, reserving syrup. Add enough water to syrup to make 1-c. Blend cornstarch into syrup & cook, stirring constantly, till mixture thickens. Stir in raspberries & cool.
  • 12
    Pour Raspberry Glaze over cheesecake.
  • 13
    Chill, if desired.

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