| 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 Lemnon 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 ckae from rim of pan; cool before removing rim of pan.
Chill. Top with cherry pie filling or fresh fruit, if desired.
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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