Recipes

1-1/2 cup crushed corn flakes (or any dry unsweet toasted cereal)
4 T. melted butter
4-8 oz. pkgs. softened cream cheese
6 oz. roquefort cheese
1/4 cup all purpose flour
1 cup sugar
6 separated eggs
1 cup sour cream
1-1/2 T. grated fresh lemon zest
Pinch salt
Seasonal fruit, berries, peaches, grapes for garnish

Preheat oven to 325°. Combine cereal and butter and press on bottom and sides of buttered spring form. pan. Combine the two cheeses in electric mixer and beat until creamy at moderate speed. Mix flour with one-half cup of the sugar and add to the mix. Now add the egg yolks, sour cream, zest and salt and blend until thoroughly mixed.
Beat egg whites to soft peaks, adding the other 1/2 cup of sugar gradually. Continue to beat until stiff. Fold gently into cheesecake batter and pour into prepared pan. Bake in preheated oven 1 hour or until center seems firm. Turn off heat and let cake cool in oven. Use fruit as garnish or on the side.