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William Penn Cheese Cake

6 eggs
1 1/2 c. sugar
1/2 tsp. salt
1/2 tsp. vanilla
juice of 1 lemon
3 lb. Philadelphia cream cheese, softened

1/2 c. Zwieback crumbs
3 T. sugar
1/4 tsp. cinnamon
white of 1 egg
1/2 c. graham cracker crumbs

Combine and mix eggs, sugar, salt, vanilla and lemon juice until
thick and lemon-colored, using mixer on low speed (or hand whip).
Further soften cream cheese with mixer and add gradually to egg
mixture until soft and smooth.

Combine all crust ingredients, mixing by hand, thoroughly. Grease
a 10" springform pan. Sprinkle bottom and sides with crumb mixture,
pressing in place with your hand. Pour in batter. Bake at 350F
for 1 hr. When you take it out, if it seems pale, put it under
the boiler for a few seconds to bake. Chill thoroughly. Invert
on plate, browned side up.

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2 of 2 people found the following review helpful:
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Amazing cheesecake, November 12, 2006 - 05:01 PM
Reviewer: Anonymous from Pittsburgh, Pa USA
I have been making this cheesecake for many years,and everytime I do people are completely amazed. It takes some practice to get it right but it\'s definitely worth it. This cheesecake is extremely rich, however, the "batter" is thick enough to allow some experimenting with different flavorings.

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