Another one of Jackie’s famous deserts. Hope she doesn’t mind my sharing them with you!
FOR CRUST:
- 1/2 stick butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3/4 cup flour
- 1/4 tsp. baking powder
- dash of salt
FOR CAKE:
- 1 square unsweetened chocolate
- 3 8-ounce pkgs. cream cheese at room temperature
- 6 eggs, separated beating whites till stiff
- 6 TBS. flour
- 1 tsp. ground lemon rind
- 2 TBS. lemon juice
- 1 tsp. vanilla
- 1 cup whipping cream, whipped
FOR CRUST:
Cream butter and sugars until fluffy. Sift in flour, baking powder and salt. Press into a 9-inch spring form pan and bake at 400 degrees for 10 minutes or until golden brown. Cool on rack.
FOR CAKE:
Melt chocolate over water in a double broiler; set aside. Soften the cream cheese in a bowl and gradually beat in the sugar mixture until cheese has been completely blended and mixture is fluffy. Beat in yolks, stir in flour, rind, lemon juice and vanilla. Fold in the stiffened egg whites followed by the whipped cream. Spoon 1/3 of the mixture into the crust, layer with one third of the chocolate. Repeat layering 2 more times. Place a knife into the cake and gently swirl the chocolate throughout the cake making sure you do not blend the chocolate or cut through the crust. Place in the oven at 350 degrees and bake for 1 hour. Turn off the heat, leave in the oven 1 more hour. Remove from oven and let cool 2 hours.
Man, I think I’ll quit writing and go make one!