Alice’s Cheese Cake

This is another of Jane’s recipes that she had multiple copies of. She actually had mimeograph copies of this, the type of copy that is on a sort of thermographic paper, slick on one side and with a greyish hue. It was clearly a popular recipe, and even though this card was in one of those plastic sleeves it clearly has been used a lot. In pencil are notations of quantities to make 5 cheese cakes.

Zwieback was a brittle, twice-baked bread that was often used for teething biscuits or as a first food. It was also used for people with upset stomach to try to get back to eating. It is a traditional Mennonite food brought to America from Germany during the Russian Revolution (abt 1905 – 1917). Nabisco produced zwieback in the United States until 2008 when they discontinued the line. The toast is now available from Gerber in their “finger foods” line. Reviews say that the Gerber zwieback is not as good as the Nabisco. Be aware that the Nabisco box contained 21 cookies in a 6 oz box and the Gerber box contains 12 cookies in a 4 oz box.

Alice’s Cheese Cake

Zwieback Crust:

18 pieces zwieback, rolled in crumbs

1/2 c sugar

1/8 tsp cinnamon

1/2 c melted butter

Thoroly combine ingredients; reserve some for top. Press mixture firmly against bottom and sides of 9″ pie pan.

Cream Cheese Filling:

2 large Philadelphia cream cheese

3 eggs, whole

2/3 c sugar

Combine ingred. & beat well. Pour into crust. Bake in oven 350° for 25 min. Take out, cool 20 min.

Sour Cream Topping:

3/4 pint heavy sour cream

3 tbsp sugar

1 tsp vanilla, almond or rum flavoring. Blend well and pour on top of cooled pie . Sprinkle top with remaining zwieback mixture & return to oven for 10 minutes. Cool. Put in refrigerator.

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