Yield: 10 servings
Measure | Ingredient |
---|---|
1½ cup | Graham Cracker Crumbs |
¼ cup | Sugar |
½ cup | Margarine, Melted |
1 \N | Env. Unflovored Gelatin |
⅓ cup | Cold Water |
⅓ cup | Lemon Juice |
3 \N | Large Eggs, Separated |
½ cup | Sugar |
1 teaspoon | Grated Lemon Peel |
16 ounces | Cream Cheese, Softened* |
* Or use 2 8-oz containers of Philly soft cream cheese.
~--------------------------------------------------------------------- ~--- Combine crumbs, sugar and margarine; reserve ½ cup. Press remaining onto bottom of 9-inch springform pan.
Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, ¼ 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.