by Glenda Altman
3 8-oz packages cream cheese
1 pint sour cream
1 cup sugar
1/2 tsp. salt
3 tbsp. flour
6 eggs (separated)
1 tsp vanilla
Break up cream cheese in a bowl. Add egg yolks, sugar, vanilla, salt and beat with mixer until smooth. Add flour; beat again; add sour cream; blend together. Beat egg whites until peaked; cut and fold into mixture.
Use spring form pans (always divide this recipe into 2 pans). Butter pans and then pour mixture into pans.
Bake at 350 degrees F for one hour. Turn off oven, open door and let cake stand in oven for one hour.
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