James Beard'S Sour Cream Cheesecake - cooking recipe

Ingredients

Crust
2 cups graham cracker crumbs
1/4 sugar
6 tablespoons butter
Filling
3 (8 ounce) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
6 eggs, separated
1 pint sour cream
1/3 cup flour, sifted
2 teaspoons vanilla extract
lemon, juice and zest of

Preparation

Mix 1 1/2 cups of graham cracker crumbs with sugar and butter. Press into bottom and sides of a lightly buttered 10-inch springform pan. Set aside.
Beat the cheese until soft and creamy. Add sugar and mix thoroughly.
Blend in egg yolks one at a time.
Add the sour cream, vanilla, flour, lemon zest and lemon juice. Mix well.
Beat egg whites until stiff but not dry. Stir in one-third of whites into cheese mixture. Then fold the remaining whites in gently.
Pour the cheese mixture into the prepared crust.
Bake in a preheated oven at 350 degrees F for one hour. Turn off the heat and allow the cheesecake to sit in the oven for one more hour.
Remove to a wire rack and allow to cool to room temperature.
Sprinkle the remaining crumbs on top of the cake.
Chill over night. Dust with confectioner's sugar just before serving, if desired.