Butter, sour cream, AND cream cheese--what more could you want?

Serves 8


6 tablespoons unsalted butter
1 cup graham cracker crumbs
6 eggs, separated
1 pound cream cheese
1 pound sour cream
1 cup sugar
Juice of 1/2 lemon
1 teaspoon vanilla
2 tablespoons flour

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.

From The Jewish Holiday Kitchen by Joan Nathan. Copyright 1988 by Joan Nathan. Reprinted with permission from Schocken Books.

Take action. Take control. Get screened to protect the health of your future family. Request your kit at!

Joan NathanJoan 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.

The opinions expressed here are the personal views of the author. Comments are moderated, so use your inside voices, keep your hands to yourself, and no, we're not interested in herbal supplements.

Jewish Baby Name Finder


First Letter

Kvell Locally