Great Grandma Pietrucha’s Polish Cheesecake

Preheat the oven to 325°F (160°C).

Butter a springform pan thoroughly, including the sides.

Make the graham cracker crust: combine the crushed graham crackers with the melted butter and 1–2 tablespoons sugar until moistened. Press the mixture into the buttered pan, covering the bottom and up the sides; press a layer about 1/2 inch thick on the bottom.

Place the prepared springform pan on a cookie sheet (this will make it easier to handle and catch any drips).

Separate the eggs into yolks and whites, placing whites in a clean, dry bowl for whipping.

In a mixing bowl, beat the egg yolks with 1 cup sugar until the mixture is pale and slightly thickened.

Add the vanilla, lemon juice, and flour to the yolk mixture and mix until combined.

Beat the softened cream cheese into the yolk mixture until smooth and well blended (do this at medium speed, scraping the bowl as needed).

In the reserved bowl, beat the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the cream cheese and yolk mixture in two additions, keeping as much air in the whites as possible.

Fold in the sour cream until just combined and smooth.

Pour the cheesecake batter into the prepared springform pan.

(Optional step per original method) Place a separate oven-safe pan or cookie sheet filled with boiling water in the oven alongside the cheesecake to create a steamy environment (this is optional but helps texture).

Bake the cheesecake in the preheated oven for about 1 hour. After baking, open the oven door and let the cheesecake cool in the oven for about 1 hour to avoid a rapid temperature change.

After the hour of cooling, remove the cheesecake, let it come closer to room temperature if needed, then refrigerate until fully chilled and set (preferably at least 4 hours or overnight) before removing the springform and serving.