Cheesecake Recipes

Lemon Delight Cheesecake
Serving Size: 10

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine, melted
1 env. unflovored gelatin
1/3 cup cold water
1/3 cup lemon juice
3 large eggs, separated
1/2 cup sugar
1 teaspoon lemon peel -- grated
16 ounces cream cheese, softened

Cooking Directions:

Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining
onto bottom of 9-inch springform pan. Soften gelatine in water, stir over
low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel;
cook, stirring constantly, over medium heat, 5 minutes. Gradually add to
cream cheese, mixing at medium speed on electric mixer until 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.

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