Little rock cheesecake
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sugar |
| 1½ | cup | Graham cracker crumbs (1 package of graham crackers may be crumbled in food processor) |
| ¾ | Stick butter; melted | |
| 1 | teaspoon | Cinnamon (optional) |
| 3 | packs | (8-oz) Philadelphia cream cheese; softened |
| 1 | cup | Sour cream |
| 1 | can | (14-oz) Eagle Brand condensed milk |
| 4 | Egg yolks | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| 4 | Egg whites | |
| 3 | tablespoons | Sugar |
Directions
Butter sides and bottom of a 10 inch spring form pan. Combine 2 Tablespoons sugar, crumbs, butter and cinnamon and cover the pan with this mixture.
Beat cream cheese, sour cream and milk until creamy. Slowly add egg yolks, salt, lemon juice and vanilla while continuing to beat. Beat egg whites and 3 Tablespoons sugar until stiff peaks are formed. Fold this into the cake batter. Place a pan of water on the bottom rack of oven. Bake cake at 300ø for 1 hour. Turn off oven and open door. Leave cake in oven 1 more hour.
Refrigerate for 4 hours before serving. Better the second day. Yield: 24 servings.
MANDY DILLARD (MRS. WILLIAM, II) From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .