1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
1/2 c. vanilla sugar
3 lg. eggs, separated
1 pkg. (8 oz.) cream cheese, softened
3 tbsp. fresh lemon juice
Finely grated rind of 1 lemon
1/2 c. raisins or currants
1/2 c. heavy cream, whipped, or comparable amount of dairy sour cream

1. Combine graham cracker crumbs, butter and 2 tablespoons vanilla sugar.

2. Press into bottom and sides of a greased 8 inch springform pan, reserving about 1/4 cup of mixture for topping.

3. Beat egg yolks well; gradually beat in 1/4 cup vanilla sugar, cream cheese, 2 1/2 tablespoons lemon juice and lemon rind.

4. Beat egg whites until stiff but not dry; fold into cream mixture.

5. Stir in raisins.

6. Pile mixture into crust. Bake in preheated 300 degree F. oven 50 minutes, or until filling begins to brown on the top.

7. Whip cream, adding remaining lemon juice to sour it. Or use sour cream.

8. Add remaining vanilla sugar to cream. Spoon mixture over top and scatter remaining crumbs over that.

9. Bake 5-10 minutes longer (at same temperature).

10. Chill well before serving. Makes one 8 inch cake.

NOTE: Vanilla sugar is made by placing a piece of vanilla bean in a canister of sugar. Let it remain buried in sugar several days or until it perfumes and flavors the sugar. Also lovely to use over fresh fruit in season.