Ingredients
- Amount Measure Ingredient -- Preparation Method
- 1 1/2 cups Graham Cracker Crumbs
- 1/2 cup Margarine -- Melted
- 1/3 cup Cold Water
- 3 each Large Eggs -- Separated
- 1 teaspoon Grated Lemon Peel
- 1/4 cup Sugar
- 1 each Env. Unflovored Gelatin
- 1/3 cup Lemon Juice
- 1/2 cup Sugar
- 16 ounces Cream Cheese -- Softened*
Directions
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.
* Or use 2, 8-oz containers of Philly soft cream cheese.
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Submitted 6/13/05.
Source: The Net
Submitted By: Angel
angel@chariot.net.au
Lemon Delight Cheesecake