Serves: 14
Total Calories: 399


1 (6-ounce) box zwieback or graham crackers, crushed
1 1/4 cups sugar, divided
1/2 teaspoon cinnamon
1/4 cup butter, melted
4 eggs, separated
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons flour
1/4 teaspoon salt
1 pound cream cheese, softened
Strawberry-Raspberry Glaze: (Optional)
2 pints strawberries
1 (12-ounce) jar red raspberry jelly
1 tablespoon cornstarch
1/4 cup Cointreau
1/4 cup water


Combine crackers, 1/4 cup sugar, cinnamon, and butter; press into bottom of a 9-inch springform pan. Bake at 350° for 10 minutes and let cool. Beat egg whites until stiff with 1/4 cup sugar. Set aside. Without washing the beater, beat egg yolks until thick. Add sour cream and vanilla. Beat in remaining 3/4 cup sugar, flour, salt, and cream cheese. Mix well and then fold in egg whites. Pour into springform pan. Bake at 350° for 50–55 minutes. Cool and chill. Top with Strawberry-Raspberry Glaze, if desired, or for an easy topping, use 1 can cherry or blueberry pie filling.

Strawberry-Raspberry Glaze:
Wash and hull berries and let dry completely. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau, and water and cook over medium heat, stirring frequently, until thickened and clear, 5–10 minutes. Cool to lukewarm, stirring occasionally. Arrange berries pointed end up all over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until glaze is set.

Nutritional Facts:

Serves: 14
Total Calories: 399
Calories from Fat: 165

This Cheesecake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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