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  Strawberry cheesecake ii
 
Yield: 8 Servings
 
18 Zwieback crackers crushed      3 tb Butter or margarine softend
1 tb Sugar      16 oz Cream cheese -at room temperature
1/2 c Sugar      2 Egg yolks
1 ts Grated lemon peel      1 tb Lemon juice
2 Egg whites stiffly beaten      1 c Commercial sour cream
2 tb Sugar      1 ts Vanilla extract
16 oz Frozen strawberries or      1 pt Fresh strawberries
 -washed and hulled 1. Lightly grease a 9-inch heat-resistant non-metallic baking dish. 2. In a small bowl combine cracker crumbs softened butter or margarine and the 1 tablespoon of sugar. Press into the bottom of a greased baking dish. 3. Heat uncovered in Microwave Oven 2 minutes. Set aside. 4. In a large mixing bowl beat cream cheese and the 1/2 cup sugar together until light and fluffy. Add egg yolks 1 at a time beating well after each addition. Beat in lemon peel and juice. 5. Fold in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula. 6. Heat uncovered in Microwave Oven 6 minutes. 7. In a small bowl combine sour cream the 2 tablespoons sugar and vanilla until well blended. Carefully spread over top of cheesecake. 8. Heat uncovered in Microwave Oven 1 minute. 9. Arrange strawberries on cheesecake as desired and chill several hours before serving.

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