18 Zwieback crackers, crushed 1 tb Lemon juice
3 tb Butter or margarine, softend 2 Egg whites, stiffly beaten
1 tb Sugar 1 c Commercial sour cream
16 oz Cream cheese 2 tb Sugar
-at room temperature 1 ts Vanilla extract
1/2 c Sugar 16 oz Frozen strawberries or
2 Egg yolks 1 pt Fresh strawberries,
1 ts Grated lemon peel -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.
Yields
8 servings