| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Graham Cracker Crumbs |
| 1/2 | c | Margarine, Melted |
| 1/3 | c | Cold Water |
| 3 | Large Eggs, Separated | |
| 1 | ts | Grated Lemon Peel |
| 1/4 | c | Sugar |
| 1 | Env. Unflovored Gelatin | |
| 1/3 | c | Lemon Juice |
| 1/2 | c | Sugar |
| 16 | oz | Cream Cheese, Softened* |
INSTRUCTIONS
* 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. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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