1/2 lb. butter
1/4 c. sugar
2 egg yolks
2 1/2 c. sifted flour
1/4 tsp. grated lemon rind

Cream the first 3 ingredients. Add flour and knead the dough.

Place half the dough in a 9 inch spring-form pan, pressing it or patting it flat. Bake at 425 degrees for about 10 minutes. Save the other half for the sides of the pan before putting the cheese filling in it.

FILLING:

1 lg. pkg. cream cheese
1 pt. sour cream
6 eggs, separated
1 c. sugar
1/4 c. flour
1/2 tsp. grated lemon rind

Keep cream cheese at room temperature for some time, then cream it with sour cream. Separate eggs and beat whites until they form stiff peaks. Put aside. In another bowl, beat egg yolks and sugar together until lemon colored, then add flour and lemon rind. Combine with cheese mixture and fold in egg whites very gently. Pour into prepared shell and bake at 350 degrees for 1 hour. Check by inserting toothpick into cake. If it shows too much moisture, bake for another 10-15 minutes. Let cake cool before removing rim. Sprinkle with powdered sugar before serving.

Mrs. Mueller's Cheese Cake is my mother's recipe. You see, my name was not really Mildred Miller but Mildred Mueller. It is easy to make and is a favorite of my family.