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Cheesecake

(by Amy Silverstein)


3 oz. butter

10 oz. graham cracker crumbs

1 lb. cream cheese, at room temperature

1 pt. sour cream

6 eggs, separated

1 c. sugar

2 t. vanilla extract

2 t. lemon juice

1/2 t. cream of tartar

Preheat oven to 280 F.

Melt butter over low heat and mix in graham cracker crumbs.

Spread on bottom of a lightly buttered 9-in. springform pan, setting aside 1 - 2 T. for decorating cake.

In mixer, combine cream cheese with sour cream.

Combine egg yolks, sugar, vanilla, and lemon juice, then add to cream cheese mixture.

In mixer, beat egg whites until stiff, adding cream of tartar after one minute.

Fold beaten egg whites into cream cheese mixture.

Pour mixture into prepared pan and sprinkle with reserved crumbs.

Bake for 1 hour without opening oven door.

Turn oven off and let cake stand for one more hour without opening oven door.

Serve at room temperature.


(Read An Unexpected Gift, the story that accompanies this recipe.)

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