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Ingredients
- 1 c. Graham cracker crumbs
- 1/2 c. Almonds, grnd
- 1/4 c. Butter, melted
- 1 1/2 lb Cream cheese, room temperature
- 1 1/4 c. Sugar
- 1 tsp Salt
- 1/4 c. Flour, sifted
- 5 x Large eggs, separated
- 2 Tbsp. Lemon juice
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract
- 1 c. Lowfat sour cream
Directions
- Mix together the crumbs, nuts, and melted butter. Pack onto the bottom of a greased 10-inch spring form pan. Refrigerate30 min.
- Beat together the cheese, 1 c. of the sugar, and the salt. Add in the flour and egg yolks, one at a time, beating till very smooth. Beat in the lemon juice, vanilla, almond extract and lowfat sour cream.
- Beat the egg whites till soft peaks form, then gradually beat in the remaining sugar till stiff but not dry; fold into the cheese mix.
- Slowly pour into the prepared chilled spring form pan.
- Bake in a preheated 325 degree F. oven 1 1/4 hrs. Open the oven door, turn off the oven, and leave the cake to cold for 1 hour. Remove from oven and finish cooling on a cake rack, then refrigerateat least an hour before removing the sides of the pan.
- Serves 10 - 12.
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