Ingredients
Crust:
2 cups crushed Zwieback toast crumbs
1/2 cup melted butter
1/2 cup sugar
Filling:
1-1/4 cup sugar
12 ounces cream cheese
1/4 cup flour
1/2 lemon rind, grated
1 Tablespoon vanilla extract
6 eggs, separated
32 ounces sour cream
Preparation
Crust: Mix ingredients and line 10" springform pan with mixture.
Filling: Cream sugar and cream cheese together. Add flour, lemon rind and vanilla. Add egg yolks, one at a time. Fold in sour cream. Beat egg whites until stiff and fold in. Spoon batter into springform pan and bake 1 hour and 5 minutes. Leave cake in oven with door closed and heat off for 1 hour more. Leave cake in oven with door open for 1 hour more. Refrigerate cake in pan. Remove cake from pan and serve with fresh fruit or fruit sauce, if desired.
