1 c Graham cracker crumbs 24 oz Cream cheese, softened 5 tb Lemon juice 1 t Vanilla 3 tb Margarine, melted 3/4 c Sugar 1 1/2 ts Grated lemon peel 3 ea Large eggs, separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
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