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