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.