| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Desserts, Fruits, Microwave |
8 |
Servings |
INGREDIENTS
| 18 |
|
Zwieback crackers, crushed |
| 3 |
tb |
Butter or margarine, softend |
| 1 |
tb |
Sugar |
| 16 |
oz |
Cream cheese at room temperature |
| 1/2 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
ts |
Grated lemon peel |
| 1 |
tb |
Lemon juice |
| 2 |
|
Egg whites, stiffly beaten |
| 1 |
c |
Commercial sour cream |
| 2 |
tb |
Sugar |
| 1 |
ts |
Vanilla extract |
| 16 |
oz |
Frozen strawberries or |
| 1 |
pt |
Fresh strawberries, washed and hulled |
INSTRUCTIONS
1. Lightly grease a 9-inch, heat-resistant, non-metallic baking dish. 2. In
a small bowl combine cracker crumbs, softened butter or margarine and the 1
tablespoon of sugar. Press into the bottom of a greased baking dish. 3.
Heat, uncovered, in Microwave Oven 2 minutes. Set aside. 4. In a large
mixing bowl, beat cream cheese and the 1/2 cup sugar together until light
and fluffy. Add egg yolks, 1 at a time, beating well after each addition.
Beat in lemon peel and juice. 5. Fold in stiffly beaten egg whites. Pour
into prepared baking dish; smooth with a spatula. 6. Heat, uncovered, in
Microwave Oven 6 minutes. 7. In a small bowl combine sour cream, the 2
tablespoons sugar and vanilla until well blended. Carefully spread over top
of cheesecake. 8. Heat, uncovered, in Microwave Oven 1 minute. 9. Arrange
strawberries on cheesecake as desired and chill several hours before
serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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