Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Graham cracker crust |
| 2 pounds | Cream cheese |
| 1½ cup | Sugar |
| 4 larges | Eggs |
| 1 teaspoon | Vanilla |
| ⅓ teaspoon | Orange rind |
| ⅓ teaspoon | Lemon rind |
| ⅓ cup | Egg whites |
Line an 8 inch springforn pan with a graham cracker crust. Chill slightly. Cream together, cream cheese and sugar. Beat in eggs one at a time. Add vanilla, orange and lemon rinds. Fold in stiffly beaten egg whites. Pour into crust. Bake in a preheated oven at 230'F. for 2 hours and 40 minutes