Mom's note says she got this recipe from "Mrs. Marcus." There are at least 3 recipes from this wonderful lady in Mom's notebook. They must have spent a lot of time together talking about cooking and sharing food and recipes with one another.
Oddly enough, this recipe does not have any "cheese" in it at all!! I gave up trying to find a picture of this recipe, and settled on one that described the crust similarly. So the picture is different but the recipe is authentic.
1Preheat the oven to 300 degrees and cut a piece of parchment paper (the same size as the bottom of your springform pan) and place on the bottom of the pan.
2They rolled out the graham crackers with a rolling pin to make crumbs, but I would put them in a food processor and pulse until fine
3Cream the butter until soft and then add to the crumbs, mix well, and press into a spring form pan, bottom and sides (can use a glass to help form the sides)
NOTE: I've never creamed butter by itself before, but that is what the recipe says -- Marcia
4Zest the rinds of the 3 lemons, then juice the lemons, and add the two cans of Eagle Brand sweetened condensed milk to the juice and zest, then stir to incorporate.
5Add six eggs yolks ONE AT A TIME, beating each egg yolk into the mix very well until all yolks are added -- beat on slowest speed possible, just until smooth -- You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Overbeat can also cause cracks to form in the cheesecake as it bakes.
6Separately beat the egg whites until stiff and gently fold into the mixture
7Carefully pour all into the spring form pan covering and filling the graham cracker crust
8Place the cake pan into the 300 degree oven, then turn the heat up to 350 letting the cake both raise and bake for 40 minutes -- DO NOT OPEN THE OVEN DOOR, or jostle the oven, or slam the door, etc. probably have to do while the kids are in school LOL
9When the 40 minutes have passed, turn the heat off in the oven but DO NOT OPEN THE DOOR -- just let it sit for 10 minutes
10After the 10 minutes have passed, then open the door, but DO NOT TOUCH THE CAKE -- it should not be moved or touched for 1 hour -- just let it rest in the cooling oven with the door ajar for an hour
11Then remove the cake and let finish cooling. Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
12Cheesecakes always need to be well chilled before removing from the pan and serving, preferably 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time)..
13After it has chilled for at least 12 hours, then slide a small knife around edges of cake to loosen it from the pan and remove sides of the spring form pan; and transfer onto a cake plate and serve.