Lemon delight cheesecake

10 servings

Ingredients

Quantity Ingredient
1½ cup Graham Cracker Crumbs
¼ cup Sugar
½ cup Margarine, Melted
1 each Env. Unflovored Gelatin
⅓ cup Cold Water
⅓ cup Lemon Juice
3 eaches Large Eggs, Separated
½ cup Sugar
1 teaspoon Grated Lemon Peel
16 ounces Cream Cheese, Softened*

Directions

* Or use 2 8-oz containers of Philly soft cream cheese.

~------------------------------------------------------ ~------------------ Combine crumbs, sugar and margarine; reserve ½ cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, ¼ cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl 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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