1 1/2 lbs. cream cheese
1 1/2 c. sugar
1 tsp. salt
1/4 c. sifted flour
5 eggs, separated
2 1/2 tbsp. lemon juice
1/4 tsp. nutmeg or mace
1 tsp. vanilla
1/2 tsp. almond flavoring
1 c. sour cream
Graham cracker pie crust (see recipe at right)

Preheat the oven to 325 degrees. Combine the cream cheese, one cup sugar and the salt and mix well. Add the flour and egg yolks and beat thoroughly. Mix in the lemon juice, nutmeg, vanilla, almond flavoring and sour cream.

Beat the egg whites with the remaining sugar until stiff but not dry. Fold into cheese mixture. Pour the mixture into the chilled pie crust and bake the cake one hour and fifteen minutes. Cool in the oven one hour, finish cooling on rack, then refrigerate until well chilled before removing outer rim of pan. Serve plain or top with preserved fruits.

Yield: eighteen servings.

GRAHAM CRACKER PIE CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. chopped almonds
3/4 c. butter, melted
1/4 tsp. salt

Combine all ingredients and press the mixture evenly on the bottom and sides of a greased 10 1/2 inch springform pan. Chill