This is a light, airy Italian style cheesecake.
Graham cracker meal (use the recipe on the box)** We made a crust from plain graham crackers.
1 ½ cups finely ground graham cracker crumbs
⅓ cup white sugar
6 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon (Optional)
3 large (8 oz.) packages of cream cheese
1 teaspoon vanilla
1 tablespoon lemon juice
1 cup sugar
4 or 5 egg whites, well beaten
Graham cracker crust for 9” springform pan.
Cream packages of cream cheese with vanilla and lemon juice. When
fluffy, add sugar, in thirds. Fold in egg whites.
Bake at 350 degrees for 25 - 30 minutes.
It should be lightly browned and be set when touched or jiggled.
-Nancy