Prep 20 mins
Cook 40 mins
Warning: This is not your usual cheesecake! It's good though. I do not know the origin of this recipe, but my mom has been making it since the 1950s. It is the cheesecake I grew up with. In fact, I didn't know there was any other kind until I was an adult.
- 3⁄4 cup graham cracker crumbs (about 5 whole crackers)
- 1 (8 ounce) package cream cheese
- 6 eggs, separated
- 3⁄4 teaspoon cream of tartar
- 1 1⁄2 cups sugar, divided
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon lemon extract or 1 teaspoon lemon, zest of
- 1 cup powdered milk
- 1⁄4 cup liquid milk
- Pre-heat oven to 325 deg F.
- Butter bottom and sides of a 9x13-inch baking pan and sprinkle with graham cracker crumbs.
- Set aside.
- Cut cream cheese into 12 to 15 chunks and set aside to soften.
- Beat egg whites and cream of tartar, gradually adding 3/4 cup of sugar.
- Beat until stiff peaks form and sugar is dissolved.
- Beat egg yolks with salt, flavorings and remaining 3/4 cup of sugar until thickened and golden in color.
- Add cream cheese to egg yolk mixture one chunk at a time, beating well after each addition.
- Continue to beat until blended.
- Sprinkle powdered milk and liquid milk over yolk mixture and continue beating until well blended.
- Fold in egg white mixture and pour into prepared pan.
- Bake at 325 deg F until brown and puffy, about 40 minutes.
- Cheese cake will collapse as it cools.
- Refrigerate after cooling.