Name: Lemon Delight Cheesecake
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup margarine, melted; 1 (1/4 ounce) envelope unflavored gelatin; 1/3 cup water, cold; 1/3 cup lemon juice; 3 large eggs, Separated; 1/2 cup sugar; 1 teaspoon lemon, rind of, grated; 16 ounces cream cheese, softened (or use 2 8-oz containers of Philly soft cream cheese.)

Servings: 4 persons

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine, melted
1 (1/4 ounce) envelope unflavored gelatin
1/3 cup water, cold
1/3 cup lemon juice
3 large eggs, Separated
1/2 cup sugar
1 teaspoon lemon, rind of, grated
16 ounces cream cheese, softened (or use 2 8-oz containers of Philly soft cream cheese.)

1
Combine crumbs, sugar and margarine; reserve 1/2 cup.
2
Press remaining onto bottom of 9-inch springform pan.
3
Soften gelatin in water, stir over low heat until dissolved.
4
Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes.
5
Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended.
6
Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.
7
Fold into cream cheese mixture; pour over crust.
8
Top with reserved crumbs; chill until firm.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Delight Cheesecake

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