Mom's 'Cheeseless' Cheesecake

Course : Cheesecakes
Serves: 6-8
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I remember my Mom making this back in the 1950's.


4 large Eggs, separated
1 teaspoon Lemon Peel
1 1/2 Cup Sweetened Condensed Milk
1/3 Cup Lemon Juice
1/2 teaspoon Nutmeg
2/3 Cup Zwieback crumbs
1 teaspoon Vanilla
2 tablespoons Butter, melted

Preparation / Directions:

Beat Egg Yolks and combine with Condensed Milk. Add Lemon Rind, Juice, Vanilla and Nutmeg. Blend well. Fold in stiffly beaten Egg Whites. Set aside. Combine melted Butter and Zweiback Crumbs. Sprinkle buttered 8-inch square or 9-inch round cake pan with half the Crumbs. Pour in reserved filling mixture and sprinkle with remaining Crumbs. Bake at 325* F 30 minutes. Turn off heat; let cool for one hour in oven with door closed. Serves 8.

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