1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
3 eggs, separated
1/4 c. Realemon reconstituted lemon juice
1/4 tsp. salt
Fruit topping (optional)

Preheat oven to 350 degrees. In small saucepan, melt butter. Stir in crumbs and sugar. Pat crumbs firmly on bottom of buttered 9 inch spring-form pan or 9 x 9 inch square baking pan. Bake 7 minutes; cool while preparing filling. Reduce oven temperature to 300 degrees.

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 mixture; turn into prepared pan.

Bake 50-55 minutes or until cake springs back when lightly touched about 1 inch from center. Cool slightly and chill. Remove rim of pan. If desired, top with your favorite fruit topping before serving. Refrigerate any leftovers. Makes one 9 inch cheesecake.