Recipes: Lemon Delight Cheesecake

Lemon Delight Cheesecake

Yield: 10 servings

Ingredients:

• 1 ½ Cup Graham Cracker Crumbs
• ¼ Cup Sugar
• ½ Cup Margarine, Melted
• 1 Env. Unflavored Gelatin
• 1/3 Cup Cold Water
• 1/3 Cup Lemon Juice
• 3 Large Eggs, Separated
• ½ Cup Sugar
• 1 Teaspoon Grated Lemon Peel
• 16 oz Cream Cheese, Softened (Or use 2 8-oz containers of Philly soft cream cheese.)
  

Directions:

• Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch spring-form 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.