PITTSBURGH CHEESE CAKE

4 1/2 pkgs of 8 oz. cream cheese (36 oz)

8 Egg yolks

6 egg whites

5 tbsp powdered sugar

1 tsp vanilla

1 can Eagle brand milk

1 pt. sour cream (16 oz. container)

Use 11x13 pan (approx)

Preheat oven to 275 degrees.

Cream the cheese with electric mixer, add egg yolks several at a time, mix well. Add pinch of salt. Add 2 heaping tbsp's powdered sugar and mix well. Add 1 tsp vanilla and 1 can Eagle Brand milk, mix well. Add sour cream, mix well. Beat egg whites (in seperate bowl) until foamy and forms peaks. Add 2 tbsp powdered sugar and a little vanilla, beat well. Fold egg whites into cheese mixture. Add entire mixture to pan lined with graham cracker crumbs. Sprinkle top with additional crushed graham cracker crumbs. Bake 1 hour at 275 degrees, shut off heat and let cake remain in oven for 45 mins. After 45 mins, open oven door and let remain in oven to cool.

GRAHAM CRACKER CRUST

2 Inner packets (approx 20 crackers) graham crackers rolled until crumbed. Add 1/2 tsp cinnamon and 1/2 cup sugar, mix together. Remove two big handfuls to use for topping. Use 1/4 lb. melted oleo to mix with crumbs. Grease pan with oleo and press into pan.

This recipe was developed by my mother-in-law, Martha Marszalek, and is very light and airy.

ENJOY!

DEE MARSZALEK