Cheesecake.txt

Cheesecake: (take care of the pan)
Bake at 350 degrees 1 hour, 15 minutes (approximately)
Makes one 9"cake
Crust:
1 1/2 cups graham cracker crumbs (you can buy them already crushed) 
3T sugar
1/2 t. cinnamon
1/4 c. (1/2 stick) butter, melted
Filling:
3 pkg. (8 oz each) cream cheese, room temperature
1 1/4 c. sugar
6 eggs, separated
1 container (1 pint) sour cream 
1/3 c. flour
2 t. vanilla
grated rind of 1 lemon (I used orange rind once and it was really good)
juice of 1/2 lemon (or orange)

1. generously grease a 9 x 3" spring form pan with butter. Place in center of a 12" square of tin foil and press up around the pan. 
2. combine all 4 crust ingredients and mix until well blended. Press into the sides and bottom of the buttered pan.  Chill prepared pan while making filling. 
3. With electric mixer on low speed or with wooden spoon, beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy. 
4. Beat in egg yolks, one at a time, until well blended.  Stir in sour cream, flour, vanilla, lemon rind and juice until smooth.
5. Beat egg whites until they hold stiff peaks. Fold into cheese mixture.  Pour into prepared pan 
6. Bake in moderate oven (350 degrees) 1 hour and 15 minutes, or until top is golden.  Turn off heat and allow cake to cool in oven for 1 hour.
7. Remove cake from oven and cool on wire rack at room temperature.  
8. Chill overnight.