Cheesecake
9-inch cake, 12 servings
| Zwieback crumbs | 1 cup |
| Butter or margarine, melted | 2 tablespoons |
| Sugar | 2 tablespoons |
| Cinnamon | ¼ teaspoon |
| Cream cheese, softened | 16 ounces |
| Sugar | ½ cup |
| Flour | 2 tablespoons |
| Salt | ½ teaspoon |
| Lemon rind, grated | 1 lemon |
| Lemon juice | 1 lemon |
| Egg yolks | 5 |
| Sour cream | 1 cup |
| Vanilla | ½ teaspoon |
| Egg whites | 5 |
Mix crumbs, melted fat, sugar, and cinnamon. Line bottom of 9-inch spring-form pan with ¾ cup crumbs, saving remaining crumbs for top.
Preheat oven to 325°F. (slow).
Beat cheese until soft. Mix in sugar, flour, and salt. Stir in lemon rind and juice. Add yolks one at a time, beating after each addition. Add sour cream and vanilla. Mix well.
Beat egg whites until stiff. Fold egg whites into cheese mixture.
Pour mixture into pan. Cover with remaining crumbs. Bake 1 hour or until set.
Cool on cake rack. Refrigerate.