Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

1 1/2 cusp graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
24 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
6 eggs, separated
1 cup dairy sour cream
1/3 cup all-purpose flour
2 teaspoons vanilla extract
Grated rind of 1 lemon
Juice of 1/2 lemon
Generously grease a 9 x 3-inch springform pan with butter. Place pan in center of a 12-inch square of
aluminum foil; press foil up around sides of pan.
Combine graham cracker crumbs, the 3 tablespoons sugar, cinnamon and melted butter in a small
bowl until well blended. Press 3/4 cup of crumb mixture into bottom and sides of pan. Chill while
making filling. (Reserve remaining crumb mixture for topping.)
With electric mixer on low speed or with a wooden spoon, beat cream cheese in a large bowl until soft.
Gradually beat in 1 1/4 cups sugar until light and fluffy. Beat in egg yolks, one at a time, until well
blended. Stir in sour cream, vanilla extract, rind and lemon juice until smooth.
Beat egg whites until they hold stiff peaks. Fold whites into cheese mixture, soufflé-fashion, until well
blended. Pour into prepared pan. Bake at 350 degrees F for 1 hour and 15 minutes, or until top is
golden; turn off oven heat and allow cake to cool in oven for 1 hour. (Note: Do NOT open oven door.)
Remove cake from oven and allow to cool on a wire rack at room temperature. Sprinkle remaining
crumbs on top. Chill overnight before serving. Dust with confectioners' sugar just before serving.
John Clancy's Cheesecake 183

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