Strawberry cheesecake ii

8 servings

Ingredients

QuantityIngredient
18Zwieback crackers, crushed
3tablespoonsButter or margarine, softend
1tablespoonSugar
16ouncesCream cheese at room temperature
½cupSugar
2Egg yolks
1teaspoonGrated lemon peel
1tablespoonLemon juice
2Egg whites, stiffly beaten
1cupCommercial sour cream
2tablespoonsSugar
1teaspoonVanilla extract
16ouncesFrozen strawberries or
1pintFresh strawberries, washed and hulled

Directions

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.