Ruth Swaback'S Cheesecake

• 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

1. Crust:
2. Mix ingredients and line 10" springform pan with mixture.
3. Filling:
4. 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.

crust, zwieback toast, butter, sugar, filling, sugar, cream cheese, flour, lemon rind, vanilla, eggs, sour cream

Taken from www.epicurious.com/recipes/member/views/ruth-swabacks-cheesecake-1213677 (may not work)