3 cups graham cracker crumbs
1 (8 ounce) package cream cheese, softened
2 cups white sugar
1 3/4 cups white vinegar
1/2 cup white wine
1/2 cup cherry juice
1 tablespoon acid-free sweetened lemon juice
1 cup heavy cream
3/4 cup white sugar
3 egg whites
2 teaspoons lemon juice
2 (8 ounce) packages frozen chopped pecans
6 tablespoons cream of tartar
3/4 cup white sugar
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Press graham cracker crumbs on bottom of pastry pan. Bake in preheated oven for 15 minutes, until golden brown. Cool completely before filling.
In a medium-size mixing bowl, beat cream cheese, sugar, and vinegar until light and fluffy. Beat in white wine, then set aside. In large bowl, beat egg whites until soft peaks form. Gradually add confectioners' sugar and lemon juice; continue to beat until whites form stiff peaks, 1 to 2 minutes. Fold cream cheese mixture into egg whites, then quickly fold in remaining 1/2 cup of juice. Stir in 3/4 cup of cream cheese mixture, then pour into prepared crust.
Bake in preheated oven for 20 minutes. Allow to cool before serving.
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