*This recipe is incomplete, and there is also questions to whether or not this is Grandma’s recipe. Please let me know if you have any information.
1 pound cream cheese room temperature
1 pint light sour cream
1 cup sugar
5 eggs separated
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 package Zwieback (1 1/2 cups crumbs)
1 tablespoon butter
2 tablespoons sugar
1 16 oz. can canned crushed pineapple in juice well drained
Gradually cream sugar and cheese and blend well.
Add egg yolks one at a time and blend well.
Add sour cream, vanilla, lemon juice and blend well.
Beat egg whites until stiff and fold in.
Mix and press first three ingredients in greased cheese cake pan and then spread pineapple on top.