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1 Graham cracker crust
2 lb Cream cheese
1 1/2 c Sugar
4 lg Eggs
1 ts Vanilla
1/3 ts Orange rind
1/3 ts Lemon rind
1/3 c Egg whites
Line an 8 inch springforn pan with a graham cracker crust. Chill slightly.
Cream together, cream cheese and sugar. Beat in eggs one at a time. Add
vanilla, orange and lemon rinds. Fold in stiffly beaten egg whites. Pour
into crust. Bake in a preheated oven at 230’F. for 2 hours and 40 minutes
From
Yields
10 Servings
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