Lemon Delight Cheesecake Recipe

Lemon Delight Cheesecake

1 1/2 c Graham Cracker Crumbs
1/4 c Sugar
1/2 c Margarine, Melted
1 ea Env. Unflovored Gelatin
1/3 c Cold Water
1/3 c Lemon Juice
3 ea Large Eggs, Separated
1/2 c Sugar
1 t Grated Lemon Peel
16 oz Cream Cheese, Softened* * Or use 2 8-oz containers of Philly soft cream cheese.

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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.

Lemon Cheesecake

Key Lime Cheesecake with Raspberry Sauce

Key Lime Cheesecake with Raspberry Sauce

Crust
1 Cup Shortbread Cookie Crumbs -- (15 cookies)
2 Tbsp Butter -- melted

Filling
24 Ounces Cream Cheese -- softened
1 Cup Sugar
3 Eggs
1 Tbsp Grated Lime Peel -- (about 2 limes)
1/4 Cup Lime Juice

Sauce
1 10 Oz Pkg Frozen Raspberries In Syrup -- thawed
1 Tbsp Cornstarch
1/3 Cup Red Currant Jelly

Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate. In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust.

Bake at 325 F for 55 to 65 minutes or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack. Refrigerate overnight or up to three days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup.

In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.

Key Lime Cheesecake