Refrigerator Cheesecake
- 18 zwieback, finely crushed
- 3 egg yolks
- 1/4 pound (1 stick) butter, melted
- 1/2 cup light cream
- 3/4 cup sugar
- 2 teaspoons grated lemon rind
- 2 envelopes (tablespoons) gelatin
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/2 teaspoon salt
- 1 pound cream cheese
- 1 cup whipped cream
- 3 egg whites, stiffly beaten
Combine the zwieback, melted butter and ¼ cup sugar. Press on the bottom and sides of a 9-inch buttered spring-form.
Soften the gelatin in the water for 5 minutes. Place over hot water and stir until dissolved.
Beat the remaining sugar and cheese; add the egg yolks, light cream, lemon rind, lemon juice, salt and gelatin. Beat until light and fluffy.
Fold the whipped cream into the cheese mixture. Fold the egg whites in carefully but thoroughly. Pour into the prepared spring-form. Chill at least 4 hours.