aunt margie's lemon chiffon cheesecake
You can tell this was a very old recipe of Aunt Margie's, because it has raw eggs in it, which you won't catch me using in this day and age...I remember it being good, so maybe I will have to play around with cool whip instead? Any suggestions, feel free to share!
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prep time
cook time
method
No-Cook or Other
yield
10-12 serving(s)
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup margarine, melted
- 1 - envelope unflavored gelatin
- 1 cup cold water
- 3 - eggs, separated
- 3/4 cup sugar
- 3 - 8 oz pkgs cream cheese
- 1/4 cup lemon juice
- 1 tablespoon grated lemon rind
How To Make aunt margie's lemon chiffon cheesecake
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Step 1Combine crumbs, 1/4 c sugar and margarine, reserve 1/2 c for topping. Press remaining crumb mixture into the bottom of a 9" springform pan. Soften gelatin in 1/4 c cold water. Combine egg yolks, remaining water and sugar in saucepan. Stir over med heat 5 min. Add gelatin, stirring until dissolved. Gradually add to softened cream cheese. When well blended stir in lemon juice and rind. Fold in egg whites, pour over crumbs. Sprinkle remaining crumbs on top, chill until firm.
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