-CRUST-
1 1/2 c Graham cracker crumbs
6 tb Butter melted; do not
-substitute margarine!
1/4 c Sugar
CHEESECAKE
1 lb Cream cheese
3 lg Eggs; separated
1 ts Lemon rind; grated
1 ts Vanilla extract
2 tb Passion fruit; fresh
1/2 c Sugar
1/4 c Unbleached flour
2 ts Lemon juice
1/2 c Heavy cream
From: mark@alexr.co.uk
Date: Sun, 25 Feb 1996 00:00:24 GMT
NOTE: Prebaked crusts are much crisper than the chilled ones and this can
be important if you want a crisp crust.
CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F.
Place the crumbs in a mixing bowl and add the butter and sugar blending
well. Press the crumb mixture into the bottom and up the sides of an 8-inch
springform pan. Smooth the mixture to form an even layer on the bottom and
sides. Bake the crust in the oven for 10 minutes and let cool to room
temperature before filling.
NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it
is set but is not recommended in this recipe.
CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat
the cream cheese and sugar until light and fluffy. Add the egg yolks, one
at a time, beating well after each. Beat in the flour, lemon rind, lemon
juice, and vanilla until just mixed. Whip the cream until stiff in a medium
mixing bowl. Set aside. In another mixing bowl, beat the egg whites until
they form stiff peaks, then fold them into the cheese mixture. Fold in the
reserved whipped cream. Stir in the passion fruit pulp then pour the
mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in
the oven, to room temperature, then chill.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #56
From the Meal
Yields
10 Servings