Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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