Ingredients Jump to Instructions ↓

  1. 1 cup(s) cinnamon-sugar graham-cracker crumbs

  2. 3 tablespoon(s) margarine , substitute butter

  3. 7 large lemons

  4. 4 large eggs , separated

  5. 1 package(s) (8-ounce)

  6. cream cheese , softened

  7. 2 large egg yolks

  8. 1 can(s) sweetened condensed milk

  9. 3 kiwifruit,

  10. 1/2 small pineapple,

  11. 1 mango,

  12. 1 papaya,

  13. 1 banana

  14. Raspberries for garnish

Instructions Jump to Ingredients ↑

  1. In 13-inch by 9-inch glass or ceramic baking dish, with hand, mix graham-cracker crumbs and margarine or butter; press onto bottom of baking dish.

  2. Preheat oven to 350 degrees F. From lemons, grate enough peel to measure 1 tablespoon; squeeze enough juice to measure 1 cup.

  3. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form.

  4. In large bowl, with same beaters and with mixer at medium speed, beat cream cheese just until smooth; gradually beat in all the 6 egg yolks, sweetened condensed milk, lemon juice, and lemon peel until mixture thickens slightly. With rubber spatula or wire whisk, gently fold beaten egg whites into lemon mixture.

  5. Pour lemon filling over crust; smooth top. Bake cheesecake 20 to 25 minutes until lemon filling is just firm.

  6. Cool cheesecake on wire rack, then refrigerate until well chilled, at least 4 hours.

  7. Peel and cut kiwifruit, pineapple, mango, papaya, and banana into thin slices. Arrange fruit on top of chilled cheesecake; sprinkle raspberries on top of fruit.

  8. For easier serving, cut dessert lengthwise in half; then cut crosswise into 12 pieces. Remove each serving with small pancake turner.


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