Lemon Delight Cheesecake
Yield
10 servingsPrep
30 minCook
?Ready
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
margarine
melted |
|
| 1 | each |
gelatin, unflavored
envelope |
*
|
| ⅓ | cup |
water
cold |
|
| ⅓ | cup |
lemon juice
|
|
| 3 | each |
eggs
large, separated |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 16 | ounces |
cream cheese
softened* |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
|
|
| 118 | ml |
margarine
melted |
|
| 1 | each |
gelatin, unflavored
envelope |
*
|
| 79 | ml |
water
cold |
|
| 79 | ml |
lemon juice
|
|
| 3 | each |
eggs
large, separated |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
lemon zest
grated |
|
| 462.4 | ml/g |
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.
