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Ingredients: Metric Units
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.


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Contributed on: and modified on Thursday May 20th, 2010