Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ cup | Graham cracker crumbs |
2 tablespoons | Sugar |
½ \N | Stick butter, melted |
1 pounds | Cream cheese, softened |
1 cup | Sugar |
5 \N | Eggs, separated |
1 pint | Sour cream |
1 teaspoon | Vanilla |
½ teaspoon | Lemon extract |
CRUST:
Mix together crumbs, sugar, and butter. Press into a 9" spring pan
FILLING:
Cream together cream cheese and sugar. Add 1 egg yolk at a time, then add sour cream and extracts.
Beat egg whites stiffly and fold into mixture. Bake in a 325 degree pre-heated oven for 1 hour. Turn oven off and leave cake in the oven another hour. Open oven door and leave cake in oven a half hour longer.
Remove from oven and cool.
Posted by Joyce Kohl KOOK-NET: þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849