E.- 11:02 pm PDT - Jan 4, 2001 -#
Can't someone else do it?
Here y'are, Caddie dear. (Sorry for the delay, I had to go to mum's to get it.) Mind you don't grate your knuckles along with the lemon peel. And as a vegan, I shouldn't even post this, so lie to me and promise you'll use free-range organic eggs and tofutti cream cheese.
Lemon Mousse Cheesecake
33 vanilla wafers
1/4 C sugar
1/4 C butter or margarine, melted
3 8-oz. packages cream cheese, softened
1 1/2 C sugar
1/3 C all-purpose flour
6 egg yolks
1 T finely shredded lemon zest
3/4 C lemon juice (about 4 lemons)
4 egg whites (let stand at room temp. for 30 minutes)
Sifted powdered sugar
Butter a 9-inch springform pan and wrap the outside with heavy foil. Preheat oven to 325.
To make the crust: crush cookies in a food processor fitted with the metal blade. Add the 1/4 C sugar and butter; pulse once or twice to mix well. Press into bottom of pan; set aside.
In a large mixing bowl whip cream cheese until fluffy. Gradually add 1 1/4 C of the sugar, beating until light and fluffy. Add flour and egg yolks; beat for one minute. Slowly add lemon juice, beating just until mixed. Wash beaters.
In another large mixing bowl beat egg whites until foamy. Gradually add the remaining 1/4 C sugar, beating until stiff peaks form. Fold egg whites and lemon peel by hand into the egg yolk mixture. Pour over crust, smoothing the top if necessary.
Place pan in a shallow roasting pan and place on rack in oven. Pour about 1 inch of hot water into roasting pan. Bake for 60 to 65 minutes or until top of cake is puffed and golden. Remove to a rack and cool to room temperature.
Cheesecake may sink slightly. Cover with plastic wrap and chill overnight before serving, or freeze up to 2 months. If frozen, thaw overnight in the fridge before serving. To serve, use a thin-bladed knife to carefully loosen edges. Remove sides of pan. Cut cake into wedges, using a sharp knife dipped into hot water before each cut. Sprinkle with powdered sugar. Yields 12 to 16 slices.
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