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Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan or an 8-inch springform pan. Beat the cheese until smooth. Beat the eggs with the flour, baking powder, and salt. Stir in the cream. Blend into the cheese. Pour into the prepared pan. Bake until golden brown, about 30 minutes. Turn off the heat and let the pudding cool in the oven. Variation: Sweet Cheese Pudding: Add 1 cup sugar, 2 teaspoons vanilla extract, and if desired, 1 cup toasted almonds. Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 168 (58%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 793.1mg||244 %|
|Sodium 337.1mg||12 %|
|Potassium 263.2mg||7 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.8g|
|Protein 24.2g||35 %|
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Calories per serving: 290
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