| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 24 |
oz |
Cream cheese, softened |
| 5 |
tb |
Lemon juice |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Margarine, melted |
| 3/4 |
c |
Sugar |
| 1 1/2 |
ts |
Grated lemon peel |
| 3 |
|
Large eggs, separated |
INSTRUCTIONS
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel
and vanilla, mixing at medium speed on electric mixer until well blended.
Add egg yolks, one at a time, mixing well after each addition. Beat egg
whites until stiff peaks form; fold into cream cheese mixture. Pour over
curst. Bake at 300 degrees F., 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
with cherry pie filling or fresh fruit, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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