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    Source of Recipe


    List of Ingredients

    18 zwieback, rolled (or 1-1/2 cups zwieback crumbs).
    2 tablespoons margarine.
    2 tablespoons sugar.
    1 teaspoon grated lemon rind.
    1 tablespoon lemon juice.
    2 eggs.
    2 8-oz. pkg. cream cheese.
    1/2 cup sugar.
    Dash of cinnamon.
    1/2 teaspoon vanilla.
    1 cup thick sour cream.
    1 tablespoon sugar.
    1 teaspoon vanilla.
    Red and green maraschino cherry flowers.


    Blend the zwieback crumbs with the margarine and 2 tablespoons of sugar; press onto the bottom of a 9-inch spring pan. Bake in a slow oven, 300 degrees, for 5 minutes. Cool.
    Blend the cream cheese, softened at room temperature, with the 1/2 cup of sugar, cinnamon, 1/2 teaspoon of vanilla, grated lemon rind and lemon juice. Add the egg yolks, one at a time, mixing well after each yolk is added. Fold in the stiffly beaten egg whites, and pour the mixture on top of the crumbs. Bake in a slow oven, 300 degrees, 45 minutes.
    Blend the sour cream with the tablespoon of sugar and 1 teaspoon of vanilla. Spread this mixture over the top of the cake. Return to the oven for an additional 10 minutes. Cool before removing the rim of the pan. Do not invert. Garnish with cherry flowers. 8 to 10 servings.




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