Cheese Cake

Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.

Filling:
1 lb. cream cheese
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup granulated sugar
4 eggs, separated
1 cup light cream (1/2 pint)
1 teaspoon pure vanilla extract

Cream the cheese in large bowl. Sift flour, sugar and salt. Blend into cheese. Add beaten yolks, cream and vanilla. Fold in stiffly beaten whites. Pour into crumb lined pan.

Crust:
1/2 cup sweetened zwiebach or graham crackers
1 cup granulated sugar
1/2 cup butter or margarine, melted (1/4 lb.)
1 teaspoon powdered cinnamon
5 or 6 almonds finely sliced

Roll zwiebach fine. Add other ingredients. Place in pan and line bottom and sides of the pan with this mixture, saving a bit of the mixture to put on top of the filling. Pour in filling and bake in moderately slow oven (300° F.) one hour. Turn off heat in the oven, open the door and allow the cake to cool.

Cheese Cake

Filling:

Crust:

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