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Butter sides and bottom of a 10 inch spring form pan. Combine 2 Tablespoons sugar, crumbs, butter and cinnamon and cover the pan with this mixture. Beat cream cheese, sour cream and milk until creamy. Slowly add egg yolks, salt, lemon juice and vanilla while continuing to beat. Beat egg whites and 3 Tablespoons sugar until stiff peaks are formed. Fold this into the cake batter. Place a pan of water on the bottom rack of oven. Bake cake at 300? for 1 hour. Turn off oven and open door. Leave cake in oven 1 more hour. Refrigerate for 4 hours before serving. Better the second day. Yield: 24 servings. MANDY DILLARD (MRS. WILLIAM, II) From
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 67 (50%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1g|
|Cholesterol 283.4mg||87 %|
|Sodium 71.5mg||2 %|
|Potassium 93.1mg||2 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 9.3g|
|Protein 7.4g||11 %|
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Calories per serving: 133
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