Ingredients
- 1 lb cream cheese
- 1 tsp grated lemon rind
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 5 large eggs, separated
- 2 cups sour cream
- 1 cup granulated sugar
- 1 prepared crumb crust in a 9-inch springform pan
Directions
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the cream cheese until light, then add the lemon rind, lemon juice, and vanilla. Mix to blend.
- Beat in the egg yolks one at a time, mixing thoroughly after each, then gently stir in the sour cream.
- Beat the egg whites to soft peaks, then slowly add the sugar, continuing until stiff peaks form.
- Fold the egg whites into the cream cheese mixture.
- Pour into the prepared crust and bake for 1 hour 15 minutes — expect it to rise high, then fall back a bit as it cools.
- Cool 10 minutes in the oven with the door open, run a knife around the edge, cool to room temperature, then chill.