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Cheesecake, Dvora's (D, TNT)
Source: Rina's mother, Dvora
Serves: 14-16

1/2 cup butter
1-1/4 cup flour
1/4 cup ground sugar
1 egg yolk

Cheese Filling:
750 grams 9% fat white whipped cheese (about 25 oz. cream cheese)
1/2 cup butter, softened
2 eggs, separated + another 2 egg whites (*you should have 1 cup egg white, room temperature)
1 teaspoon vanilla pure essence
3 tablespoons flour
1 tablespoon cornflour (like pudding stuff, white in color) [ARCHIVIST'S NOTE: cornflour is the British for corn starch]
1 cup sugar, divided (1/2 cup for the cheese, 1/2 cup for the egg white)
1 tablespoon lemon zest + 1 tablespoon lemon juice

*Grind the 1/2 cup sugar for the egg white

In the food processor mix the first 3 ingredients until resemble crumbs; add the yolk, mix and make a ball. Line over buttered 26cm springform pan. Leave in refrigerator for 15 minutes. Prick with a fork, and bake in preheated 350°F hot oven for 15 minutes. Take out for later use.

Cream in the electric mixer the butter and sugar until nice and fluffy. Add the cheese and continue to cream. Add the egg yolk and blend well. Add the vanilla essence, lemon juice and zest, and flour + corn flour. Mix again.

Beat the egg white; add the ground sugar slowly. Beat until it hold its peaks. Take out 1/2 of the portion, and blend very lightly by hand to the cheese cream. Arrange the cream cheese on the crust.

Bake in preheated 325°F hot oven for 40 minutes. Arrange the rest of the meringue, spoon by spoonfuls on top of the cake. (You better take the cake out of the oven, not to burn your hands) and continue to bake for another 35-40 minutes, or until meringue is nicely light brown and dry. Turn off the oven; open very slightly and let cool completely.

Keep in refrigerator, this cake is better a day after. Another variation: Blend all the meringue with the cheese, and bake for 1 hour or it is nicely brown and not soft in center. Take 1 cup sour cream + 2 full tablespoons melted honey. Mix well, and spread on top of the cake when it is finished. Leave in a closed oven for 20 minutes and then open slightly and cool completely.

Poster's Notes:
Cheese cake is one of our favorite cake in our family, especially my mother old fashion one, like her mother use to do, and I am sure her grandmother's too.

Our white cream cheese, the 5% fat and the 9% fat is much softer, and fluffier then in US. Certainly it is not the Philadelphia one, I solved it by asking my 2nd mother-in-law Paula, who came from LA, California. She told me she use to bake with the whipped cheese. This cake is not with the cottage cheese. It should be like a fluffy cream.

Posted by Rina Perry

Nutritional Info Per Serving: N/A