Time
prep 0:30
total 3:30
Ingredients
Crust
| 16 | graham crackers or | | Cinnamon Crisp Cookies | | 4 tbsp. | butter |
Filling
| 1 lb. | cream cheese | | 1 pint | sour cream | | 1 cup | sugar | | 2 tbsp. | all-purpose flour | | 1 tsp. | vanilla | | 2 tbsp. | fresh lemon juice | | 5 | egg yolks, beaten (reserve whites) | | 1 dash | salt |
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Instructions
Blend the sour cream and cream cheese well and add the egg yolks and other ingredients. Whip egg whites until stiff and carefully fold in the cheese and yolk mixture. Make sure it is all incorporated. Pour into a springform pan and bake at 350°F for 1 hour. Then leave door closed for one hour. Then leave oven door ajar for another hour (3 hours in the oven, total).
Author's Comments
This cake is creamy and smooth but may crack a bit on top. Good reason to make a srawberry topping.
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