3 8-Ounce Packages Cream Cheese 1 Cup Sour Cream 6 Eggs, Separated 1 Teaspoon Lemon Juice 1 Cup Sugar 1 Teaspoon Vanilla 2 Tablespoons Flour
Beat cream cheese with egg yolks until smooth. Beat in sugar, flour, sour cream, lemon juice and vanilla. Whip egg whites until firm peaks appear. Fold gently into cheese mixture. Pour batter into 8 or 9-inch spring form pan. Bake 1 hour and 10 minutes at 325 degrees. Center will appear a little shaky, but a knife inserted should come out relatively clean. Top with favorite topping.
2002 Recipe - Jennie Shabel
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"Another favorite that Jennie would bring in to work." - Calla Ferre
"The whipped egg whites make this a light rather than a dense cheesecake. Make it with or without a crust. Crusts: April's Cheesecake or Graham Cracker Crumb Crust." - April Ferre
"The whipped egg whites make this a light rather than a dense cheesecake. Make it with or without a crust. Crusts: April's Cheesecake or Graham Cracker Crumb Crust." - April Ferre
