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
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
Yields
8 Servings