Course : Desserts
Serves: 8
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18 pieces Zwieback crackers crushed
3 tablespoons Butter or margarine -- softend
1 tablespoon Sugar
16 ounces Cream cheese -- at room temperature
1/2 cup Sugar
2 large egg yolks
1 teaspoon Grated lemon peel
1 tablespoon Lemon juice
2 large egg whites -- stiffly beaten
1 cup Commercial sour cream
2 tablespoons Sugar
1 teaspoon Vanilla extract
16 ounces Frozen strawberries or
1 pint Fresh strawberries -- washed and hulled

Preparation / Directions:

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. Tip: The first slice of cheesecake may be difficult to remove from pan.

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