CLASSIC CHIFFON CHEESECAKE

1/4 cup butter or margarine
1 cup graham cracker crumbs
1/4 cup sugar
2 packages (8 oz. each) cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
3 eggs, separated
1/4 cup ReaLemon Reconstituted Lemon Juice
1/4 teaspoon salt
Fruit topping (optional)

Preheat oven to 375 degrees F.

In small saucepan, melt butter; stir in crumbs and sugar. Pat crumbs firmly on bottom of buttered 9-inch spring-form pan or9 x 9-inch square baking pan.

Bake 7 minutes; cool while preparing filling.

Reduce oven temperature to 300 degrees F.

In large mixer bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk and egg yolks; beat until smooth. Stir in lemon juice; set aside.

In small bowl, beat egg whites with salt to soft peaks. Fold into sweetened condensed milk mixture; turn into prepared pan.

Bake 50 to 55 minutes or until cake springs back when lightly touched about 1 inch from center. Cool slightly; chill. Remove rim of pan.

If desired, top with your favorite fruit topping before serving. Refrigerate any leftovers.

Makes one (9-inch) cheesecake
From: Recipelink.com
Source: Recipe booklet: They'll Love It! Easy Taste Treats with Sweetened Condensed Milk, Borden, Inc., 1976