Pennsylvania Dutch Dessert Recipes

8 oz. cream cheese, softened
3/4 c. (178 ml) sugar
2 Tbsp. (30 ml) flour
1/4 tsp. (1 ml) salt
1/2 tsp. (2.5 ml) vanilla
2 eggs, separated
1 c. (0.2 L) milk
1 c. (0.2 L) evaporated milk
1 9" pie crust

Sort of a Dutchy version of cheesecake.

Adapted from St. Peter's Lutheran Church, Phoenixville PA, Sewing Circle Cook Book, 1972

In a medium bowl beat cream cheese. Add sugar, egg yolks, salt, vanilla, and milk.

In a separate bowl, beat egg whites until stiff, but not dry.
About stiff peaks: when you lift the beaters up out of the egg whites, the whites will come to a little point. If it immediately flops over, that's soft peaks. Keep beating. If it stays pointed up like a cone-shaped mountain, it's stiff peaks. The whites should look slightly glossy - that's the "not dry" part.

Fold whites into cream cheese mixture and pour into 9" chilled crust.

Bake for 15 minutes at 400°, 15 minutes at 375°, and 15 minutes at 325°.

Submitted by Tim Grant
Contributed on: Saturday January 28th, 2006 and modified on Thursday May 20th, 2010