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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | graham cracker crumbs |
| 1/4 Tasse | sugar |
| 1/2 Tasse | Margarine melted |
| 1 | Env. Unflovored Gelatin |
| 1/3 Tasse | water cold |
| 1/3 Tasse | lemon juice |
| 3 | Large Eggs, Separated |
| 1/2 Tasse | sugar |
| 1 Teelöffel | lemon peel grated |
| 16 x ca. 30 g | Cream Cheese, Softened* |
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* Or use 2 8-oz containers of Philly soft cream cheese. ~- 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.
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