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Aunt Ro’s Cream Cheese Cake
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Description
Aunt Ro’s recipe adapted from the New York restaurant Lundy’s was written out more than 40 years ago. I’m glad I have the original! This is a light, creamy version of a cheesecake, not the dense kind. It’s easy, but it takes a little more prepping TLC; well worth it!
Ingredients
- 1-½ cup Zwieback Cookies, Chopped Finely
- 3 Tablespoons Butter
- 2 Tablespoons Sugar
- 2 packages Cream Cheese (8 Oz. Softened)
- 1 cup Sugar
- 5 whole Eggs, Separate Whites From Yolks
- 2 cups Sour Cream
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice
Preparation
Bottom of pan: Place Zwieback cookies in bowl. Blend in butter and 2 Tbl. sugar. Press mixture firmly into bottom of 9″ cheesecake pan. Put aside.
Rest of cake: Mix softened cream cheese with 1 cup sugar and blend well. Add 5 egg yokes, blend with blender.
Add sour cream, vanilla and lemon juice, and blend well.
Now beat egg whites until stiff and fold into batter.
Bake in 300 degree oven for one hour. Shut off oven, and leave in one hour. Cool and refrigerate
*disclaimer-I have these 40-55 year old, hand-written recipes from my Aunt, who has since passed. Unless noted, I have no clue if they were adapted from other recipes.
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sweepea on 7.29.2010
this is intriguing, especially with the Zwieback crust. bet it is hard to place that flavor, but most would recognize it!
thanks for sharing, and love your transcription of beloved old recipes, keep ‘em (and your memories) coming!