Cheesecake

Crust:
1​-​3∕4  cups fine graham cracker crumbs (about 16 crackers)
​​1∕4  cup sugar
​​1/4 cup soft butter

Filling:
5 egg yolks, well beaten
1/2 cup sugar
1-​​1∕2 lbs. softened cream cheese
1 tsp. lemon rind

5 egg whites
1/2 tsp. salt
​1∕2 cup sugar

Mix together the crust ingredients and press into the bottom and sides of a well-greased spring-form pan.
Set aside.

Beat egg yolks until very thick.
Add 1/2 cup sugar.
Beat until fluffy.
Add softened cream cheese to egg mixture.
Add in lemon rind.
Mix thoroughly.

Beat egg whites and salt until soft mounds form.
Add 1/2 cup sugar, 2 Tbsp. at a time.
Continue beating until stiff peaks are formed.

Gentle fold together the two egg mixtures until thoroughly blended.
Turn  mixture into crust lined spring-form pan.
Bake at 350° for 45 - 50 minutes. *
Cool on a rack.

*Take it out of the oven while it is still slightly soft in the middle. If you overcook it, it will be grainy textured.

Makes 1 8" cheesecake