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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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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.) |
Directions:
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.
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