The Inner Senshi’s Cheesecake

Ingredients:
- 1 cup zwieback or graham cracker crumbs
- 4 tablespoons butter, melted
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ¼ cups sugar
- 4 eggs, separated
- 1 cup sour cream
- 2 tablespoons flour
- ¼ teaspoon salt 
- 1 teaspoon vanilla
- 1 pound cream cheese, at room temperature

Directions:
1. Combine the crumbs, melted butter, cinnamon, nutmeg, and ¼ cup of the 
sugar in a bowl and mix well.
2. Butter a 9-inch springform pan and pat the crumb mixture over the 
bottom and 1 inch up the sides of the pan.
3. Chill the pan and the crust.
4. Preheat the oven to 325 degrees Fahrenheit. 
5. Beat the egg yolks in a large bowl with an electric beater until they are 
thick and pale. 
6. Add the sour cream, flour, salt, ¾ cup of the remaining sugar, and the 
vanilla, and beat until well blended.
7. Add the cream cheese to the mixture and beat until smooth.
8. Beat the egg whites until foamy, and then gradually beat in the remaining 
¼ cup of sugar, beating until the whites are stiff and shiny.
9. Fold this mixture into the cream cheese mixture.
10. Spoon this into the crumb crust
11. Bake for about 1 hour, or until the center does not tremble when the cake 
is gently shaken.
12. Cool, and then chill in the refrigerator.
13. Divide among friends and chow down! ^_-



* This recipe was from the Fannie Farmer Cookbook, written by Marion 
Cunningham. Neither the inner senshi nor The Silver Moon Spa created this recipe.