I think I got this recipe from food network long time ago, I don’t remember whose recipe it is now.
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1table spoon sugar
6table spoons (3/4 stick) unsalted butter, melted.
For the filling:
2 1/2 pounds cream cheese, at room temperature.
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2extra large eggs yolks, at room temperature
1/4 cup sour cream
1 table spoon grated lemon zest (2 lemons)
1 ½ teaspoon pure vanilla extract.
Preheat the oven to 350 degrees F
To make the curst, combine the graham crackers, sugar and melted butter until moistened, pour into a 9 inch spring form pan. With your hands press the crumbs into the bottom of the pan and about I inch sides, bake for 8 minutes, cool to room temperature.
Raise the oven temperature to 450 degree F. To make the filling, cream the cream cheese and sugar attachment on medium- high speed until light and fluffy about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degree F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours until completely cooled, wrap and refrigerate overnight. Remove the cake from the spring pan by carefully running a hot knife around the outside of the cake, leaving the cake on the bottom of the spring form for serving
1：低脂乳酪(CRAFT Philadelphia, low fat cream cheese， 95% fat free) 250g，牛奶2/3杯，玉米油1/4杯。
3：淀粉（Corn starch或其他的starch）2大匙，中筋面粉（All Purpose Flour）2大匙，水1/2杯，搅拌均匀。
4：蛋白6颗，糖3/4杯，淀粉2大匙，塔塔粉（Cream of tartar）1茶匙或白醋1茶匙。
另 取一干净的盆，放入蛋白与茶匙白醋1茶匙，用搅拌器高速打2分钟，边打边加入糖和淀粉，继续高速打2分钟。将1/3打发的蛋白加入乳酪糊中，搅拌均匀。 然后将全部乳酪糊到入剩下的2/3蛋白中，用橡皮刀从上往下轻轻拌匀， 然后倒入铺了烤盘纸的23厘米直径（九寸模）的园烤盘里。
1 low–fat cheese (CRAFT Philadelphia, low fat cream cheese,95% fat free) 250g, two-thirds cups of milk, one-fourth cup corn oil.
2: 6 PCs of egg yolk, beaten aside.
3: starch (Corn starch or starch) 2 tablespoons all purpose flour (All Purpose Flour) 2 tablespoons 1/2 cups of water, stir well.
4 Egg white 6, three-fourths cups of sugar, starch 2 tablespoons, Tartar (Cream of tartar) 1 teaspoon or white vinegar 1 teaspoon .
Over a medium heat have a pot with some hot water, mix all #1 ingredients in a bowl float in the hot water and stir until everything melt. Then add # 2 ingredients and continue stirring until it form homogeneous paste. Add # 3 ingredients, stir well Take the bowl away from the heat. Cool down slightly and mix it with mixer in high speed for 2 minutes.
In another clean Bowl, add all egg white and 1 teaspoon of white vinegar and beat 2 minutes with the mixer in high speed then add sugar and starch, continues high speed for 2 minutes. Get one-third of egg white into egg yolk cheese paste, stir well. Then pull everything into the rest of two-thirds egg white, and mix gently with a rubber spoon from the top down, then pour into a 23 cm diameter (nine inch mode) that is lined with parchment paper,
Coated the spring form with foil for waterproof, bake it in a water bath. preheated oven to 340F/170C and bake for 20 minutes. When surface begins to brown lower the heat to 290F/145C. water bath and bake for 45 minutes more or so. Toothpick into the cake, if nothing sticks to the toothpick then it is done. Refrigerate it overnight, it is best to serve the next day.