6 tablespoons unsalted butter
1 cup graham cracker crumbs
6 eggs, separated
1 pound cream cheese
1 pound sour cream
1 cup sugar
Juice of 1/2 lemon
1 teaspoon vanilla
2 tablespoons flour

Preheat oven to 300. Grease the sides of a 9-inch springform pan.
Melt the butter and combine with the graham cracker crumbs. Press the rumbs into the bottom of the pan. Save some crumbs.
Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour. Beat very well until light and fluffy.
Beat the egg whites until stiff peaks form. Fold into cream cheese mixture.
Pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.

Bake 1 hour. Turn off oven and leave cake in the oven 1 additional hour.
Then leave the oven door ajar 30 minutes more.

Serves 8

From The Jewish Holiday Kitchen by Joan Nathan, published by Schocken Books, 1988

_{(Issue June 2008)}