Cheesecake #2

• 2 1/2 lb. cream cheese
• 4 whole eggs
• 3 egg whites, whipped
• 4 Tbsp. sour cream
• 3 Tbsp. flour
• 1/2 tsp. salt
• 1/8 c. lemon juice
• grated rind from 1 small lemon
• 1/4 c. heavy cream
• 1/2 tsp. vanilla
• 1 1/2 c. sugar

1. Use a 9-inch pan.
2. Put in some graham cracker crumbs and swirl them around until they coat the pan.
3. Break up the cream cheese in a large bowl.
4. Leave it until it reaches room temperature.
5. Whip the cream cheese.
6. Add flour, salt and sugar gradually.
7. Add lemon juice, lemon rind, sour cream, heavy cream and vanilla to mixture. Add eggs, one at a time, until each is blended.
8. Fold in 3 whipped egg whites.
9. Flash heat at 450u0b0 for 12 minutes.
10. (Place a pan of water in oven to prevent cake from burning.)
11. Drop oven temperature to 250u0b0 for 50 minutes.
12. Top with your favorite topping.

cream cheese, eggs, egg whites, sour cream, flour, salt, lemon juice, grated rind from, heavy cream, vanilla, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082753 (may not work)