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Viennese Cheese cake Recipe

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This recipe for Viennese Cheese cake, by , is from The DeLane Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christa Cabral


18 Zwieback
1/4-1/2 c. melted butter
1 tbsp. sugar
1 lb. cream cheese
1 tsp. Vanilla
1/4 c. sifted flour
1/4 tsp. salt
4 egg separated
1 tbsp. lemon juice
1 c. heavy cream
1/4 c. sugar

Roll out 18 slices of zwieback into fine crumbs and mix them with 1/4 to 1/2 c. melted butter and 1 tbsp. sugar. Press into spring form pan. Cream 1 lb cream cheese with 1 tsp vanilla. Stir to tbsp sugar, 1/4 c. sifted flour, 1/4 tsp salt and beat the mixture until light and fluffy. Add 4 egg yolks, beaten and beat the mixture again. Stirring in 1 tbsp lemon juice and 1 c. heavy cream. beat 4 egg whites until they are almost stiff. Add gradually 1/4 c. sugar and continue beating the meringue until its a stiff and glossy. Fold the egg white into the cheese mixture lightly but thoroughly and pour it into the prepared pan. bake the cake 350F for 1 1/2 hours, or until set in the center turn the oven off and let the cake cool in the oven. chill the cheese cake completely before removing it from the pan




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