Rum Cheese Pie
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INGREDIENTS 1/2 recipe Zwieback Crust (see Irene's Cheese Cake)
2 packages cream cheese
1-1/4 cups heavy cream
3 eggs
3/4 cup sugar
1/4 teaspoon salt
4 tablespoons rum
1/2 teaspoon grated lemon rindPreheat oven to 275 degrees.
Butter a glass pie dish. Then lightly and not thickly press in 1/2 recipe for Zwieback Crust. Set aside until ready to be filled.
Blend 2 packages cream cheese with 1-1/4 cups cream. Mash with a fork and then beat with a rotary beater until completely smooth.
Beat 3 eggs with 1/4 cup sugar until fluffy. Add 1/4 teaspoon salt, 4 tablespoons rum, and 1/2 teaspoon grated lemon rind. Beat with the eggs until thick and smooth. Combine with cheese mixture. Beat again with the rotary beater until absolutely smooth. Pour into crumb crust and bake in a 275 degree oven until set. Serve very cold.
Makes 6 servings
NOTE: A few crumbs may be reserved to sprinkle on top of the pie, if desired. This is the usual garnish, but I have sprinkled a little rum on top just before serving.