Lemon Delight Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Graham Cracker Crumbs,
1/4 cup: Sugar,
1/2 cup: Margarine, Melted
1 each: Env. Unflovored Gelatin,
1/3 cup: Cold Water,
1/3 cup: Lemon Juice,
3 each: Large Eggs, Separated
1/2 cup: Sugar,
1 tsp: Grated Lemon Peel,
16 ounce: Cream Cheese, Softened*
Directions:
* Or use 2 8-oz containers of Philly soft cream cheese.
~------------------------------------------------------
~------------------ Combine crumbs, sugar and margarine; reserve 1/2
cup. Press remaining onto bottom of 9-inch springform pan. Soften
gelatine 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 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.
Source from luhu.jp
~------------------------------------------------------
~------------------ Combine crumbs, sugar and margarine; reserve 1/2
cup. Press remaining onto bottom of 9-inch springform pan. Soften
gelatine 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 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.
Source from luhu.jp