PRIZE CHIFFON CHEESE CAKE

1 cup (about 12 crackers or 3 oz.) fine graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
4 packages (3 oz. each) Borden’s Cream Cheese (at room temperature)
2/3 cup (1/2 can or 7 1/2 oz.) Eagle Brand Sweetened Condensed Milk
2 large eggs, separated
1/3 cup Borden’s Sour Cream
2 teaspoons confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel (fresh or dried)
1/4 teaspoon salt

In medium-sized mixing bowl combine cracker crumbs, sugar and butter. Set aside 1/4 cup; pat rest evenly on bottom and half-way up side of 9-inch spring-form pan; set aside.

In large-sized mixing bowl beat cheese until fluffy. Blend in Eagle Brand Sweetened Condensed Milk. Beat in egg yolks, one at a time. Beat in remaining ingredients except salt.

In small- sized mixing bowl whip egg whites with salt until stiff; fold into cheese mixture. Turn into prepared pan. Sprinkle reserved crumbs on top.

Bake in 300 degrees F (slow) oven 30 minutes. Cool in pan away from drafts. Refrigerate.

Makes 1 (9-inch) cake
From: Recipelink.com
Source: Recipe booklet: Borden's Eagle Brand 70 Magic Recipes, The Borden Company, 1956