A very dairy treat.

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Reprinted with permission from The Jewish Holiday Kitchen, published by Schocken Books.


  1. 1 teaspoon vanilla
  2. Juice of half a lemon
  3. 1 cup sugar
  4. 1 lb sour cream
  5. 1 lb cream cheese
  6. 2 Tablespoons flour
  7. 6 eggs, separated
  8. 1 cup graham cracker crumbs
  9. 6 Tablespoons unsalted butter


Preheat oven to 300. Grease the sides of a 9-inch springform pan.

Melt the butter and combine with the graham cracker crumbs. Press the crumbs into the bottom of the pan. Save some crumbs.

Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour. Beat very well until light and fluffy.

Beat the egg whites until stiff peaks form. Fold into cream cheese mixture. Pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.

Bake 1 hour. Turn off oven and leave cake in the oven 1 additional hour. Then leave the oven door ajar 30 minutes more.

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Joan Nathan is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly. Visit her website here.

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