Ingrients & Directions
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
Yields
10 Servings