This is my "go-to" cheesecake. Everyone raves about it. I took it to work on time and people ran down the hallway to try and snag a piece! My Mom got this recipe years ago from a parent that gave her the cheesecake as a gift. I have been making it ever since. The best thing about this cheesecake recipe is that you beat the egg whites and then fold them into the cheesecake batter. The result is a light and creamy cheesecake. You can't go wrong with this cheesecake!
1 1/2 cups graham cracker crumbs
5 T sugar
1/3 cup melted butter
Combine and press against sides and bottom of springform pan. (I use a measuring cup to do this - works great!)
3 (8oz) cream cheese, softened
1 1/2 cups sugar
4 egg yolks (save whites)
1 T lemon juice
1 t vanilla
Mix well with an electric mixer and set aside.
In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cheesecake mixture. Pour into crust in springform pan.
Bake at 325 for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.
Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw.