1/2 box of Zwieback crackers
1/8 lb butter, melted
1 TBS sugar

Crush Zwieback.  Mix with melter butter and sugar.  Pat into bottom of an 8-inch
spring form pan.

1 lb cream cheese                                        1 cup sugar
1/2 pint light cream                                       2 TBS flour
4 eggs, separated                                        1 TBS vanilla

Cream the cheese, add sugar gradually.  Add flour, cream, eggs yolks, and vanilla,
and mix.  Beat the egg whites stiff and fold into the batter.  Pour into spring form pan,
bake at 350 degrees for one hour.  Cool in the oven - door open - for one hour. Chill.

Optional topping:  Mix 1 pint of sour cream with 3 tablespoons of sugar and 1
teaspoon of vanilla, and cover the cheesecake.

Again, this is Edith's original recipe, as published in the 1985 Multi-Ethnic Alliance of
Ann Arbor Cookbook.  Most people who ate Edith's cheesecake agreed that it was
the best cheesecake they had ever tasted.  Ever.
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