Cheesecake - Ioannidis

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Title: Cheesecake - Ioannidis
Categories: Cheesecakes
Yield: 1 servings

200 g Zwieback cookies
150 g Sugar
5 ml Cinnamon
100 g Butter
700 g Cream cheese
200 g Sugar
4 Egg whites
7 1/2 ml Vanilla
500 ml Sour cream
20 ml Sugar
2 1/2 ml Vanilla
40 g Slivered almonds
15 g Butter

1. Preheat oven to 190 øC . Use the steel blade of the food processor;
drop
the zwieback cookies into the processor, one at a time, and process until
fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2
seconds
or until crumbs are moistened. Reserve 3/4 cup of crumbs. Press the rest
into bottom and sides of a buttered 25 cm springform pan. Bake 10 minutes.
Refrigerate 30 minutes. Wash the food processor bowl.

2. Preheat oven to 175 øC . Cut the cheese into 30 g pieces. Process with
steel blade until smooth. In another bowl, beat the eggs until stiff. Blend
sugar into the egg whites and pour into processor bowl. Process with cream
cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into
crust and bake for 25 minutes.

3. Preheat oven to 250 øC . Mix together the sour cream, sugar and
vanilla.
Pour and spread over the top of cake. Sprinkle reserved crumbs to cover
topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes.

4. Refrigerate overnight. The next morning open the springform pan and
knock
off excess crust

Author's Notes:
This is reputedly the 1980 A&S Cheesecake contest award winner. I have an
nth generation copy of the recipe, but it "is" the best cheesecake I have
tasted.

Enjoy.

Difficulty : moderate. Precision is required.
Precision : measure carefully.

Recipe By : John Ioannidis Columbia University, New York, USA

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