Mrs. Bacon's Dairy Dessert (cheesecake)

This baked cheesecake has the spongy consistency of the European cheesecake, not the heavy, puddinglike consistency of so-called New York cheesecakes.

• Ready In: 3 hrs
• Serves: 12

Ingredients

• 6  tablespoons unsalted butter
• 2  cups graham cracker crumbs
• 1⁄2 teaspoon ground cinnamon
• 6  eggs, separated
• 1  lb cream cheese
• 2  cups sour cream
• 1  cup sugar
• 1  juice and grated lemon, rind of
• 1  teaspoon lemons or 1  teaspoon vanilla extract
• 2  tablespoons all-purpose flour
•  candied lemon peel, slices and thin slices of candied citron for decoration

Directions

1. Preheat the oven to 350 degrees.
2. Grease and flour the bottom of a 9-inch springform pan.
3. Melt the butter, then combine with the graham cracker crumbs and cinnamon in a bowl.
4. Press the crumbs into the bottom and about 1/2 inch up the sides of the pan.
5. Save a few crumbs for the topping.
6. Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice and rind, vanilla and flour in a large bowl.
7. Beat well until light and fluffy.
8. Beat the egg whites until they form stiff peaks, then fold them into the cream cheese mixture.
9. Pour the cake batter into the prepared pan and sprinkle top with the remaining crumbs.
10. Bake the cake for 1 hour then turn off the oven and leave cake for another hour in the oven.
11. Then open oven door and leave ajar 30 minutes before removing cake.
12. Decorate with candied lemon and citron.
13. Loosen the springform before refrigerating but do not remove it until ready to serve.
14. Serve chilled.