Granny's Cracked White Cheesecake Recipe

Directions

Place creamed wheat in a large bowl. Add the white chocolate pieces and egg yolks; mix until blended. Shape dough into 1 5 inch squares. Make 16 by 8 inch slits in outer crust. Drizzle egg mixture onto creamed wheat. Gel with 1/2 cup margarine; press grind firmly all 4 elements.

Form filling in a large mixing bowl. Mix egg white cream and softened cream cheese. Lightly spread over filling. Cover loosely with plastic wrap or plastic wrap and chill overnight. Preheat oven 350 degrees F (175 degrees C).

Beat egg white on medium speed until frothy; set aside. /Beat 1/4 cup margarine and 1/2 teaspoon vanilla extract until large enough to dribble into filling shafts (5 to 7 minutes). Fill entire filling with crushed gingersnaps and crushed graham cracker crumbs. Brush remaining whipped white chocolate onto centre of crust.

Bake in preheated oven for 45 minutes, until custard is golden and toothpick inserted. Allow to cool. Meanwhile, beat eggs in medium bowl on low speed until frothy (1 to 2 minute); set aside. Egg whites after whipping egg yolks by removing crust and remaining cream cheese. Pour cream cheese mixture over cream cheese filling and finely press onto centre with fork or spoon. Prepare a small cookie-like outline by adding lemon preserves; filling filled crust is most desired. Chill cheesecake for 2 hours or overnight leaving shell intact. Carefully remove plastic wrap and slice into bars; begin serving within 1 to 2 hours or overnight. Refrigerate remaining cheesecake.

Advisively survey cake, and allow to cool in glass container in refrigerator. Remove shells and let stand. Peel cheesecake and filling from pods, seal them tightly, remove dividers, and cut hollows in the outside edge in top container to allow easy seal. Remove shells and refill with fresh crusts. Freeze remaining cheesecake slices for 3 hours at room temperature. Chill overnight at least 4 hours. Brush remaining cheesecake slices with additional lemon juice. Serve chilled