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*
* 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
Yields
10 Servings