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Cream Cheese Cake

1/4 box zwieback, crushed (10 pieces)
5 eggs
4 8-ounce packages cream cheese
1 1/3 cups plus 1/2 cup sugar
Juice of 1 lemon ( 1/3 cup), rind optional
1 pint sour cream
1 teaspoon lemon extract
2 teaspoons vanilla, divided

Preheat oven to 375 degrees. Butter a 10-inch springform pan and sprinkle zwieback crumbs on sides and bottom. What doesn't stick to sides let go down to the bottom.

Beat eggs and cream cheese at high speed for 3 minutes. Add 1 1/3 cups sugar, juice and rind of one lemon (he uses 1/3 cup juice only, but we used both rind and juice) and 1 teaspoon vanilla. Beat at high speed for 3 minutes. Pour in pan and bake 1/2 hour. Remove from oven.

Turn oven to 475 degrees. Mix sour cream, remaining 1/2 cup sugar, 1 teaspoon lemon extract (real, not artificial, lemon) and 1 teaspoon vanilla. Spoon on top of cake evenly. Bake 12 minutes. Cool, cover with foil and refrigerate.

Note: Though we went to four supermarkets, we could not find zwieback. We substituted another brand of baby crackers, which worked fine.

Dwight "The Dough Boi" Troup

Sunday, April 21, 2002

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