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Party Cheesecake

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

What You Need

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

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