A delightful, melt-in-your mouth, lemoncheesecake in a graham cracker crust.
Recipe: Lemon Delight Cheesecake
1 1/2 cups graham cracker crumbs
Combine graham cracker crumbs, 1/4 cupsugar, and melted butter; reserve 1/2 cup of crumb mixture. Pressthe remainder onto the bottom of a 9-inch springform pan.
Soften unflavored gelatin in cold water;stir over low heat until dissolved. Add lemon juice, egg yolks,1/4 cup sugar, and grated lemon peel; cook, stirring constantly,over medium heat, for 5 minutes. Beat cream cheese until softthen gradually add the gelatin mixture, mixing at medium speedwith an electric mixer until well blended.
Beat egg whites until foamy; graduallyadd 1/2 cup sugar, then beat until stiff peaks form. Fold intothe cream cheese mixture and pour over the crust. Top with thereserved crumbs and chill until firm.
1 cup granulated sugar – divided use
1/2 cup butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/3 cup cold water
1/3 cup lemon juice
3 large egg yolks
1 teaspoon grated lemon peel
2 (8-ounce) packages cream cheese
3 large egg whites
Makes 12 servings.
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