|-ELAINE RADIS BGMB90B|
|1 cup||Graham cracker crumbs|
|3 tablespoons||Margarine; melted|
|24 ounces||Cream cheese; softened|
|5 tablespoons||Lemon juice|
|1½ teaspoon||Grated lemnon peel|
|3||Large eggs; separated|
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F.; 10minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top with cherry pie filling or fresh fruit, if desired.
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