TOP BURNER CHEESE CAKE
2 C. graham cracker crumbs ¼ tsp. cinnamon ¼ C. butter or margarine, softened 2 8-oz. pkg. cream cheese 1 C. coffee cream 1 C. sugar 2 Tbsp. all-purpose flour ½ tsp. salt 3 eggs, separated 1 tsp. vanilla extract ¾ tsp. grated lemon peel
Cut two double thickness strips of aluminum foil 18 × 3 inches. Place crosswise over bottom and up side of 10-inch skillet, extending about an inch above rim of skillet. Cut a circle of foil to fit bottom of skillet and lay over foil strips. Grease foil and sides of skillet. Mix graham cracker crumbs and cinnamon. Cut in butter. Press mixture on bottom and about 2 inches up sides of skillet. Soften cream cheese, add cream and beat until smooth. Add combined sugar, flour and salt; blend. Add unbeaten egg yolks, vanilla extract and lemon peel; mix well. Beat egg whites to soft peak stage and fold into cheese mixture. Pour into crumb-lined pan and place on thermostatic top burner at medium flame and 235 degrees. Cover tightly and bake for one hour. Turn burner off and let cake stand one hour. Refrigerate covered, for 3 to 4 hours. Carefully lift cake from pan, using foil strips and transfer to serving plate. Trim off excess foil or pull strips carefully from underneath the cake. Spoon Festive Raspberry Sauce over individual servings if desired. Makes 10 to 12 servings.
NOTE: At the end of the cooking time this cheese cake will be very soft in the center. After 3 to 4 hours refrigeration, the cake will be firm enough to cut.