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Instructions |
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* Or use 2 8-oz containers of Philly soft cream cheese.
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1.
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Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch spring form pan. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.
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