Preparation:
In small saucepan, sprinkle 1 envelope gelatin over 2/3 cup cold water; let stand 1 minute. Place over low heat; cook and stir about 2 minutes or until gelatin is dissolved. Remove from heat; stir in lemon juice.
In large bowl, combine cream cheese, sour cream, sugar and lemon peel; blend well. Stir in gelatin mixture; mix well. Refrigerate 1 hour or until cream cheese filling is the consistency of egg whites, stirring occasionally.
Meanwhile in another small saucepan, sprinkle 1 envelope gelatin over 1/4 cup cold water; let stand 1 minute. Place over low heat; cook and stir about 2 minutes or until gelatin is dissolved. Remove from heat. Stir in strawberries with syrup; mix well. Refrigerate 10 to 15 minutes or until filling is the consistency of egg whites.
To assemble cheesecake, pour half of cream cheese filling into crumb crust. Pour strawberry filling over cream cheese filling. Top with remaining cream cheese filling. Pull knife through all layers to swirl strawberry filling. Refrigerate at least 3 hours or overnight. Store in refrigerator . |
