Cohen Lumber’s Cheesecake 1 ½ lbs cream cheese 1 ¼ cup sugar 1 teaspoon salt ¼ cup sifted flour 5 eggs separated 1 ½ tablespoons fresh lemon juice ¼ teaspoon nutmeg or mace 1 teaspoon vanilla ½ teaspoon almond extract 1 cup sour cream Preheat the oven to 325 degrees Combine the cream cheese, one cup sugar and the salt and mix well Add the flour and egg yolks and beat thoroughly Mix in the lemon juice, nutmeg, vanilla, almond extract and sour cream Beat the egg whites with the remaining sugar until stiff but not dry Fold into the cheese mixture Pour the mixture into the chilled pie crust (see next page) and bake for 1 hour and 15 minutes Cool in the oven for 1 hour and then finish cooling on a rack Place in fridge until ready to serve Serve plain or top with preserved fruits
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