Yield: 1 Servings
|1¾ cup||Graham cracker crumbs|
|½ cup||Butter; melted|
|24 ounces||Cream cheese; softened|
|5 larges||Eggs; XTRA large; seperated|
|1 cup||Sour cream|
|1½ tablespoon||Lemon juice|
|1½ teaspoon||Vanilla extract|
CRUST: Mix the ingredients together and press into pan.
FILLING: Beat cream cheese with electric mixer for 20 to 30 minutes, until creamy and soft. Add 1 cup sugar, slowly. Add egg yolks one at a time to mixture. Then add sour cream, lemon juice and vanilla until smooth. Beat egg whites in separate bowl until soft and frothy, but not firm. Then fold egg white mixture into batter and pour entire mixture into 9 inch springform pan crust. Bake at 325 degrees for one hour, then turn off oven and leave cheesecake in oven for 1 hour.
Refrigerate cheesecake for 6 hours or overnight.
From: Cooks and Company - a Collection of Recipes by The Muscle Shoals District Service League. Posted by Cookie-Lady 11/17/93 MM by CUZ