Title: Strawberry Cheesecake Ii
Categories: Dessert Fruit Microwave
Yield: 8 Servings

18		Zwieback crackers, crushed
3	tb	Butter or margarine, softend
1	tb	Sugar
16	oz	Cream cheese at room temperature
1/2	c	Sugar
2		Egg yolks
1	ts	Grated lemon peel
1	tb	Lemon juice
2		Egg whites, stiffly beaten
1	c	Commercial sour cream
2	tb	Sugar
1	ts	Vanilla extract
16	oz	Frozen strawberries or
1	pt	Fresh strawberries, washed and hulled

1. Lightly grease a 9-inch, heat-resistant, non-metallic baking dish. 2. In a small bowl combine cracker crumbs, softened butter or margarine and the 1 tablespoon of sugar. Press into the bottom of a greased baking dish. 3. Heat, uncovered, in Microwave Oven 2 minutes. Set aside. 4. In a large mixing bowl, beat cream cheese and the 1/2 cup sugar together until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in lemon peel and juice. 5. Fold in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula. 6. Heat, uncovered, in Microwave Oven 6 minutes. 7. In a small bowl combine sour cream, the 2 tablespoons sugar and vanilla until well blended. Carefully spread over top of cheesecake. 8. Heat, uncovered, in Microwave Oven 1 minute. 9. Arrange strawberries on cheesecake as desired and chill several hours before serving.

Tip: The first slice of cheesecake may be difficult to remove from pan.

From _The New Deluxe Sharp Microwave Oven Cookbook_

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