Recipes/Cooking/Baking

recipe is online at:
http://www.onemathematicalcat.org/Recipes/cheesecake.htm

GRANDMA K'S CHEESECAKE

Grandma Kulpinski is my Mom's mother. This cheesecake is fantastic!
The only problem is that it's supposed to use zweibeck crumbs (the kid teething biscuits) for a crust,
and I can't get them anymore. I use a graham cracker crust instead, but it just doesn't compare.
Still, though, it's delicious—and beautiful, when decorated with strawberries and raspberries!

INGREDIENTS:

1-1/2 cup zwiebeck crumbs (about 16 biscuits)
2 Tb plus 1/2 cup granulated sugar
2 Tb butter, melted
4 eggs, separated
2 Tb flour
1/4 tsp salt
1 lb cream cheese (at room temperature)
1 tsp vanilla extract
1 Tb lemon juice
1 cup heavy cream

PREPARATION:

Preheat oven:
Preheat oven to 335°F.
Crust:
Use a Magic Bullet or mini food processor to process the biscuits/crackers into fine crumbs.
Thoroughly combine crumbs with 2 Tb sugar and melted butter.
Line bottom of springform pan (9") with half the mixture, reserving the rest for later use.
Eggs:
Separate four eggs into two small bowls.
Whip the egg whites to soft peak; beat the egg yolks.
Cheesecake batter:
I use my largest mixing bowl for this step, to minimize splatters.
Mix 1/2 cup sugar with flour and salt; blend thoroughly with cream cheese.
Add vanilla, lemon juice, and beaten egg yolks; beat again.
Add cream; beat again.
Fold in beaten egg white.
Pour into pan; bake:
Pour mixture on top of crumbs in prepared pan.
Sprinkle remaining crumbs on top.
Put on a baking sheet, and bake for about one hour:
- Check center (with toothpick) at about 50 minutes; if not cooked, then cover with foil.
- Bake for another 10 minutes, or until set.
Turn off oven, but do not remove pan from oven until cake is cool; oven door should be partly open during this period.
Refrigerate; decorate:
Refrigerate overnight.
Then, carefully remove from springform pan onto a serving platter.
Decorate (as desired) with (say) strawberries and raspberries.
Good served with whipped cream.