Messing Family Recipes


Cream Cheese Cake



  1. Grease a 9” spring form pan with soft butter.
  2. Start oven 10 min. before baking; set to 300° F.
  3. Roll zwieback into fine crumbs, then mix well with the 2 tbs sugar and melted butter. Pat all but ½ cup of this mixture uniformly over bottom and up sides of prepared pan for a thin crust.
  4. Cream the cheese until smooth, then add cream gradually, beating with rotary beater until smooth and fluffy.
  5. Add salt, vanilla and 1 cup sugar and continue beating until thoroughly mixed.
  6. Now wash beater and beat whites until stiff enough to form shiny pointed peaks that curve at tips. Then beat yolks until thick and light in color, then beat them into cheese mixture well.
  7. Fold in beaten whites lightly but thoroughly.
  8. Flow mixture into crumb-lined pan, then sprinkle lightly with the 1/2 cup crumbs.
  9. Bake 1 hr. Turn off heat and leave in oven 1 hour longer.
  10. Remove from oven to cake rack to cool.
  11. To loosen sides, use spatula to make straight down-and-up strokes against side of pan, then release sides of spring form.
  12. Now slide cake on bottom of spring form onto serving plate.

Serve plain, or garnish with fresh berries

10 to 12 servings