Title: Cheese Cake
Categories: Penn Cake
Yield: 1 Servings
| 1 | c | Sugar |
| 1 | lb | Cream cheese |
| 1 | c | Half & half |
| | | *pastry |
| 2 | tb | Flour |
| 4 | | Egg |
| 1 | ts | Vanilla |
Line a deep pan with pastry. Mix flour and sugar together; add the cream
cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla
and combine with first mixture. Pour into pastry shell, which has been
baking at 400-F until starting to brown. Remove only long enough to pour in
filling. Reduce heat to 325-F and bake for 40 minutes. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.