Recipe - French Cheesecake

CRUST
Shortbread; See Recipe # 22

CHEESECAKE
1 pound Cream Cheese
One half pound French Cheese; *
1/3 cup Sugar; Granulated
1 tablespoon Unbleached Flour
4 Eggs; Large, Separated
One fourth cup Sour Cream
One fourth cup Heavy Cream
1 teaspoon Real Vanilla Extract
1 tablespoon Confectioners' Sugar

NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS *
Use the Soft Double Creme French Cheese in this recipe.
~ ~
Preheat the oven to 350 degrees F.
In a large mixing bowl, beat together the cream cheese and the double
creme, then add the sugar and flour and beat until thoroughly blended. Stir
in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites
until they are frothy, then gradually add the confectioners' sugar and beat
until the whites form stiff peaks. Fold the whites into the cheese mixture.
Pour the mixture into the prepared crust and bake for 45 minutes, or until
the center is firm.
Cool to room temperature, then chill before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini