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Ingredients – Crust
- 1 pack (1.5 cups) graham crackers fine crumbs
- 3 tbsp sugar
- .5 tsp ground cinnamon
- .5 stick (4 tbsp) melted butter
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Directions – Crust
- Grease spring form pan
- Crush and sieve crackers into smooth flour
- Combine flour with sugar, cinnamon, and melted butter
- Press Graham cracker mix into 9 x 3 pan
- Chill while mixing filling
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Ingredients – Filling
- 3 packages of soft 8oz cream cheese, room temperature & creamed
- 16 oz (1 pint) sour cream
- 2 tsp vanilla
- 1 fine graded rind of one lemon for lemon zest, and 2 tbsp of the juice
- 6 six eggs separated, room temperature
- 1.25 cup sugar
- .33 cup of flour
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Directions – Filling
- Beat room temperature cheese, then add sour cream in a bowl until soft and smooth.
- Mix in vanilla, rind and juice, and egg yolk
- Gradually beat in sugar, light and fluffy
- Mix Flour
- Beat egg white until stiff
- Fold white into mixture thoroughly
- Pour half of the filling into cake pan with crust. (This makes two smaller cakes for good texture and color)
- Shake pan gently, and pop bubbles that rise to surface. (This is necessary for consistent foamy tecture)
- Bake 300, 1 hr 30 minutes (Use knife test after 70 minutes to determine if the cake is done and prevent drying out)
- Cool in oven for one hour with oven door closed, periodically open door in first 20 minutes to let heat out until cake begins to shrink.
- Cool in room
- Chill over night
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