Aunt Margie's Lemon Chiffon Cheesecake

Aunt Margie's Lemon Chiffon Cheesecake Recipe

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Megan Stewart


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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No-Cook or Other


  • 1 1/2 c
    graham cracker crumbs
  • 1/4 c
  • 1/2 c
    margarine, melted
  • 1
    envelope unflavored gelatin
  • 1 c
    cold water
  • 3
    eggs, separated
  • 3/4 c
  • 3
    8 oz pkgs cream cheese
  • 1/4 c
    lemon juice
  • 1 Tbsp
    grated lemon rind

How to Make Aunt Margie's Lemon Chiffon Cheesecake


  1. Combine 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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About Aunt Margie's Lemon Chiffon Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American

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