Recipe: Angel Cheesecake with Raspberry Glaze (1960's)

ANGEL CHEESECAKE

FOR THE CRUST:
1 cup zwieback crumbs
2 tablespoons sugar
2 tablespoons melted butter or margarine

FOR THE FILLING:
1 cup sugar, divided use
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 teaspoon salt
2 packages (8 ounces each) cream cheese, softened
5 egg yolks
2 cups dairy sour cream
5 egg whites
Raspberry Glaze (recipe follows)

TO MAKE THE CRUST:
Mix crumbs, 2 tablespoons sugar, and butler; press on bottom of ungreased 9-inch spring-form pan.

TO MAKE THE FILLING:
Beat 1/2 cup sugar, lemon juice, vanilla and salt into cream cheese. Blend in yolks, then sour cream; set aside.

Beat whites to soft peaks; gradually add the remaining 1/2 cup sugar, beating to stiff peaks. Fold whites into cheese mixture. Gently pour into pan.

Bake in slow oven (325 degrees F) for 1 1/4 hours or till done. Cool about 10 minutes; run spatula around edge to loosen. Then cool thoroughly before removing sides of pan.

Top with Raspberry Glaze. Chill glazed cheesecake, if desired.

RASPBERRY GLAZE

1 (10 ounce) package frozen red raspberries
Water (as needed)
4 teaspoons cornstarch
Dash salt

Thaw raspberries; drain, reserving syrup. Add water to syrup to make 1 cup; blend cornstarch and salt. Cook and stir till mixture thickens. Add raspberries; cool.

Mrs. R. G. Davidson, Watertown, Massachusetts

Makes 1 (9-inch) cheesecake
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Better Homes and Gardens magazine, May 1961