Ingredients Jump to Instructions ↓

  1. 6 ounces zwieback cookies

  2. 1 teaspoon cinnamon

  3. 3/4 cup sugar

  4. 1/4 pound butter **CAKE FILLING:**

  5. 1 1/2 pounds cream cheese

  6. 4 egg whites

  7. 1 cup sugar

  8. 1 1/2 teaspoons vanilla **TOPPING:**

  9. 2 cups sour cream

  10. 1/3 cup almonds -- slivered

  11. 2 tablespoons sugar

  12. 1 tablespoon butter

  13. 1/2 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 375 degrees F. Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2 seconds or until crumbs are moistened. Reserve 3/4 cup of crumbs. Press the rest into bottom and sides of a buttered 10-inch springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash the food-processor bowl. Preheat oven to 350 degrees F. Cut the cheese into 1 oz pieces. Process with steel blade until smooth. In another bowl, beat the eggs until stiff. Blend sugar into the egg whites and pour into processor bowl. Process with cream cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into crust and bake for 25 minutes. Preheat oven to 475 degrees F. Mix together the sour cream, sugar and vanilla. Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes. Refrigerate overnight. The next morning open the springform pan and knock off excess crust. Enjoy.


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