Lemon delight cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham Cracker Crumbs |
| ¼ | cup | Sugar |
| ½ | cup | Margarine, Melted |
| 1 | each | Env. Unflovored Gelatin |
| ⅓ | cup | Cold Water |
| ⅓ | cup | Lemon Juice |
| 3 | eaches | Large Eggs, Separated |
| ½ | cup | Sugar |
| 1 | teaspoon | Grated Lemon Peel |
| 16 | ounces | Cream Cheese, Softened* |
Directions
* 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.