- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 1/2 teaspoon cinnamon, optional
- 16 ounces Cream cheese
- 1 cup Sugar
- 5 Eggs, separated
- 2 cups Sour cream
- 1 tsp Lemon juice
- 1 tsp Vanilla
Combine graham cracker crumbs, 3 tablespoons of sugar, 3 tablespoons of melted butter, and 1/2 teaspoon of cinnamon, if using; press into bottom and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.
Beat cream cheese and 1 cup of sugar until smooth. Beat in egg yolks to blend. Blend in sour cream, vanilla and lemon.
Beat whites until stiff not dry. Fold into the cream cheese mixture. Pour into prepared graham cracker crust-lined springform pan.
Bake at 300° for 1 hour. Turn the oven off but leave the cheesecake in the oven for 1 hour with door closed. Open oven door, and keep cake in 30 minutes longer.
Remove and chill overnight.
Shared by Sandy H