Title: Lemon Delight Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 1/2 | c | Graham cracker crumbs |
| 1/2 | c | Margarine, melted |
| 1/3 | c | Cold water |
| 3 | | Large eggs, separated |
| 1 | ts | Grated lemon peel |
| 1/4 | c | Sugar |
| 1 | | Env. unflovored gelatin |
| 1/3 | c | Lemon juice |
| 1/2 | c | Sugar |
| 16 | oz | Cream cheese, softened* |
* Or use 2 8-oz containers of Philly soft cream cheese.
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~---- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press
remaining onto bottom of 9-inch springform pan. Soften gelatine in water,
stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar,
and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually
add to cream cheese, mixing at medium speed on electric mixer unitl well
blended. Beat egg whites, until foamy; gradually add remaining sugar
beating until stiff peaks form. Fold into cream cheese mixture; pour over
crust. Top with reserved crumbs; chill until firm.