8 oz. cream cheese, softened
3/4 c. sugar
2 Tbsp. flour
1/4 tsp. salt
1/2 tsp. vanilla
2 eggs, separated
1 c. milk
1 c. evaporated milk
1 9" pie crust
Directions:
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: and modified on Thursday May 20th, 2010
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