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Party Cheesecake

photo by:kraft
Bring back Nabisco ZWIEBACK
posted by
 a cook
on 2/10/2009
time
prep:
30 min
total:
5 hr 35 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1
pkg.  (6 oz.) NABISCO Zwieback, finely crushed (about 2 cups)
3/4
cup  sugar, divided
1/2
cup  (1 stick) margarine or butter, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2
Tbsp.  flour
1
tsp.  vanilla
1
cup  light cream
4
 eggs, separated

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 2 Tbsp. of the sugar and margarine in small bowl. Press onto bottom and 2 inches up side of pan; set aside.

MIX cream cheese, remaining sugar, flour and vanilla in large bowl with electric mixer on low speed until well blended. Add cream; mix well. Add egg yolks, 1 at a time, mixing just until blended after each addition; set aside. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; gently stir into cream cheese mixture. Pour into crust.

BAKE 1 hour 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Cut into 16 slices to serve; top each slice with 2 Tbsp. of the Cherry Topping. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
At 16 servings, this classic cheesecake is great for serving at a party.
Substitute
Substitute half-and-half for the light cream.
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