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