Yield: 8 servings
Measure | Ingredient |
---|---|
18 \N | Zwieback crackers, crushed |
3 tablespoons | Butter or margarine, softend |
1 tablespoon | Sugar |
16 ounces | Cream cheese at room temperature |
½ cup | Sugar |
2 \N | Egg yolks |
1 teaspoon | Grated lemon peel |
1 tablespoon | Lemon juice |
2 \N | Egg whites, stiffly beaten |
1 cup | Commercial sour cream |
2 tablespoons | Sugar |
1 teaspoon | Vanilla extract |
16 ounces | Frozen strawberries or |
1 pint | 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 ½ 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.