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Lemon Delight Cheesecake
Servings: 10
1 1/2 cup graham cracker crumbs
1/2 cup margarine, melted
1/3 cup cold water
3 large eggs, separated
1 tsp grated lemon peel
1/4 cup sugar
1 envelope unflavored gelatin
1/3 cup lemon juice
1/2 cup sugar
16 oz cream cheese, softened
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press
remaining onto bottom of 9-inch springform pan. Soften gelatin 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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Lemon 01