1 1/2 tb Butter 2 tb Flour
1 x Graham cracker crumbs 1 1/2 ts Vanilla
12 oz Soft cream cheese 1/2 ts Salt
3/4 c Sugar 2 c Scalded light cream
4 ea Egg yolks 4 ea Egg whites
Grease an 8 inch spring-form cake pan thickly with 1 1/2 T butter.
Turn the form on its side, put in a few graham cracker crumbs and
shake so they stick to the sides. Keep turning the form and adding
more crumbs as needed. When sides are well coated, shake a light
coating of crumbs onto the bottom (about 1/2 cup crumbs in all). Put
spring form in freezer for 30 minutes, or regrigerate for 2 hours.
Preheat oven to slow (300 F). In bowl of electric beater put: cream
cheese, sugar, egg yolks, flour, vanilla, and salt. Beat thoroughly
until mixture is smooth. Turn speed to lowest and gradually pour in
scalded light cream. Beat egg whites until stiff but not dry. Add to
cream cheese mixture and fold in lightly but thouroughly. pour
mixture into the prepared pan, set pan in a shallow pan containing 1
inch hot water, and bake in the slow oven for 1 1/2 hours.
Refregerate for at least 6 hours before serving. Note: You may, if
you wish, cover teh top of the cake with a layer of fresh
strawberries after it is removed from the spring form. Wash and hull
them. Dry thoroughly. Stand with pointed ends up, as close together
as possible. With a pastry brush, paint with red currant glaze. Red
Currant Glaze: In a small saucepan heat: 2/3 cup red currant jelly
with 2 tablespoons sherry. Cook, stirring with a wooden spoon, until
jelly is melted and bubbling and coats spoon lightly. Let glaze cool
slightly.
Yields
8 servings