Lemon Delight Cheesecake Recipes

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

Steps:

• Combine crumbs, sugar and margarine; reserve 1/2 cup.
• Press remaining onto bottom of 9-inch springform pan.
• Soften gelatin 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 until 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.