Cheesecakes
7 ounces Graham cracker crumbs
5 tablespoons melted butter
3/4 cup sugar
FILLING:
1 lb. cream cheese softened
1 cup sugar
4 eggs separated
2 tablespoons all-purpose flour
dash of salt
1 teaspoon vanilla
1 cup evaporated milk
Mix the cracker crumbs, sugar and melted butter in a bowl. Line the base of a 9-inch spring form pan with the prepared crumbs, bringing the crumb mixture just slightly up the sides of the pan ( the cheesecake will hold in shape without the aid of the crumbs, after it has cooled).
Cream the cheese with 3/4 cup of sugar, then add the egg yolks and blend thoroughly.
Add the flour, salt and vanilla and continue to mix until creamy. Slowly add the evaporated milk and continue to mix until blended.
Beat the egg whites until foamy, then add the remaining 1/4 cup of sugar. Continue beating until the egg whites are stiff. Fold the whites into the cheese mixture, lifting a spatula to incorporate all the mix so that it is completely blended.
Pour the cheese mixture into the pan. Bake at 325 F for 1 hour. Test that the cheesecake is cooked by touching the centre lightly with your finger. When it returns to shape it is cooked. Let cool. Then remove the spring form pan. Serves 8 to 10.