Poppy Seed Cheese Cake

1oz Graham Cracker Crumbs

Half tsp ground cinnamon

5oz sugar

3 tbsp flour

3 tbsp poppy seeds

18oz cream cheese

6 large eggs, separated

1 cup sour cream

Half tsp vanilla extract

Pinch of Salt

Half tsp cream of tartar

Icing sugar

Batter inside of a 9-inch spring-form pan and sprinkle with crumbs mixed with cinnamon.

Set aside. Combine 3oz of the sugar with flour and poppy seeds. Add cream cheese and beat until the mixture is fluffy and smooth. Beat egg yolks until light and lemon coloured. Blend with the cheese mixture. Stir in sour cream and vanilla extract. Add salt to egg whites and beat until foamy. Add cream of tartar and beat until they stand in soft stiff peaks. Gradually beat in remaining sugar and fold into the mixture. Turn into the pan. Place pan on rack in a larger pan. Pour in hot water, having it come to the top of the rack but not touching the cheesecake pan.

Bake at 325F for one and three quarter hours or until firm in the centre. Turn off heat and let cool in the oven for one hour. Loosen cake from side of pan but do not remove until ready to serve. Serve, with side removed on plate and sprinkle with icing sugar if desired.

From Mari