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Ingredients
- 1 3/4 c. Graham cracker crumbs
- 1/2 c. Butter, melted
- 1/3 c. Sugar
- 3/8 tsp Cinnamon
- 24 ounce Cream cheese, softened
- 1 c. Sugar
- 5 lrg Large eggs, XTRA large, seperated
- 1 c. Lowfat sour cream
- 1 1/2 Tbsp. Lemon juice
- 1 1/2 tsp Vanilla extract
Directions
- CRUST: Mix the ingredients together and press into pan.
- FILLING: Beat cream cheese with electric mixer for 20 to 30 min, till creamy and soft. Add in 1 c. sugar, slowly. Add in egg yolks one at a time to mix. Then add in lowfat sour cream, lemon juice and vanilla till smooth. Beat egg whites in separate bowl till soft and frothy, but not hard. Then fold egg white mix into batter and pour entire mix into 9 inch springform pan crust. Bake at 325 degrees for one hour, then turn off oven and leave cheesecake in oven for 1 hour. Chill cheesecake for 6 hrs or possibly overnight.
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