Strawberry cheesecake ii

8 servings

Ingredients

Quantity Ingredient
18 Zwieback crackers, crushed
3 tablespoons Butter or margarine, softend
1 tablespoon Sugar
16 ounces Cream cheese at room temperature
½ cup Sugar
2 Egg yolks
1 teaspoon Grated lemon peel
1 tablespoon Lemon juice
2 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

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.

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