Recipe: Viennese Cheesecake

Recipes using Tones Pure Vanilla Extract

• 18 slices of zwieback
• 1/4 to 1/2 C. melted butter
• 1 tbsp sugar
• 1 pound cream cheese
• 1 tsp vanilla extract
• 2 tbsp sugar
• 1/4 cup sifted flour
• 1/4 tsp salt
• 4 egg yolks
• 1 tbsp lemon juice
• 1 cup heavy cream
• 4 egg whites
• 1/4 cups sugar

1. Roll out 18 slices of zwieback into fine crumbs and mix them with 1/4 to 1/2 cup melted butter and 1 tablespoon sugar.
2. Press the crumbs firmly onto the bottom and sides of a well-buttered 9-inch springform pan.
3. Cream 1 pound cream cheese with 1 teaspoon vanilla. Stir in 2 tablespoons sugar, 1/4 cup sifted flour, and 1/4 teaspoon salt and beat the mixture until it is light and fluffy.
4. Add 4 egg yolks that have been beaten, and beat the mixture again.
5. Stir in 1 tablespoon lemon juice and 1 cup heavy cream.
6. Beat 4 egg whites until they are almost stiff, add gradually 1/4 cup sugar, and continue beating the meringue until it is stiff and glossy.
7. Fold the egg whites into the cheese mixture lightly but thoroughly and pour it into the prepared pan.
8. Bake the cake in a moderate oven (325° F) for 1 1/2 hours, or until it is set in the center.
9. Turn the oven off and let the cake cool in the oven.
10. Chill the cheesecake completely before removing it from the pan.