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Crust:
Filling:
*I always use Cinnamon Crisp cookies instead.
Whip the egg whites first, you want them stiff and holding their on peaks. (When you deal with beaten egg whites and any other ingredients, ALWAYS best to beat them first and then you won't have to worry about washing the beaters in between.)
In another bowl, blend the sour cream and cream cheese well and add the egg yolks (which have been beaten with a fork first) and the other ingredients.
It is a VERY STIFF batter. Then fold the egg whites into the cheese and yolk mixture in CAREFULLY. Make sure it is all incorporated.
Pour into a springform pan and bake at 350°F for one hour. Leave door closed for another one hour, and then oven door ajar for last hour (3 in all).
Cake is creamy and smooth and may crack a bit on top. Good reason to make a strawberry topping.
Posted by Elaine Radis
Nutritional Info Per Serving: N/A
16 graham crackers*
4 tablespoons butter
1 pound cream cheese
1 pint sour cream
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
2 tablespoons lemon juice, fresh is best
5 eggs
1 pinch salt