| 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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