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Cheese Cake (Gluten-Free)

6 eggs
1 cup sugar
3 Tablespoon corn flour
3 Tablespoon Vanilla extract
2 ¼ pounds spreadable white cheese (at least 5% fat)
¾ cup sour cream

Topping:
1 cup whipping cream
½ cup milk
1 package instant vanilla pudding (the kind that uses 2 cups

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milk if you were to make it the usual way)

Separate 6 eggs. Beat whites with ½ cup sugar. Mix together and add sour cream, corn flour, vanilla and white cheese. Bake 45 min at 350F. When cool, make topping. Beat cream, milk and instant pudding. Spread on top. Refrigerate for at least 10 hours before serving.

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